Sourdough Snickerdoodle Cookie Ice Cream Sandwich
Sourdough Snickerdoodle Cookie Ice Cream Sandwich
- Total Time: 8-12 Minutes
- Yield: 2–3 Ice Cream Sandwiches 1x
Description
This is the best sourdough snickerdoodle cookie ice cream sandwich you’ll ever eat! Creamy vanilla bean ice cream stuffed between two soft and chewy sourdough snickerdoodle cookies rolled in warm cinnamon sugar. This delicious ice cream sandwich is made with simple ingredients and lightly sweetened with coconut sugar. Plus, the cookies are naturally fermented so they’re gut healthy too!
Ingredients
Scale
Sourdough Snickerdoodle Cookies:
- 110–120g Organic All Purpose Flour (I used Organic King Arthur All Purpose Flour)
- 95g Coconut Sugar (100%)
- 38g Melted Organic Refined Coconut Oil (40%)
- 27g Pastured Egg (Roughly 1/2 Egg) (28%)
- 28g Sourdough Starter (30%). Must be active starter.
- 2g Sea Salt (2%)
- 1/8 + 1/16 TSP Baking Soda
- 1/4 TSP Cinnamon
Topping
- 3 TBSP 32g Cane Sugar or Coconut Sugar
- 1/4 TSP Cinnamon
Ice Cream:
- Vanilla Ice Cream (I love Van Leeuwen Vanilla Ice Cream)
Instructions
- In a small bowl, whisk 1 egg and add using a spoon add 22g to a medium bowl.
- Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
- Using a spoon, mix ingredients together until combined.
- Now add flour, cinnamon, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350f.
- Make the topping: Combine the sugar and cinnamon together in a small bowl.
- Divide cookie dough into 4-6 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 50-55g. Roll the dough balls in the cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired.
- Place on a baking sheet and bake for 8-12 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
- Flip a cooled cookie over and place a scoop of ice cream on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- Now place the ice cream sandwiches on a plate and place them in the freezer for 15 minutes (so it firms up a bit). And that’s it! Enjoy!
- If you’re not enjoying them right away, keep ice cream sandwiches on the plate in the freezer until it’s completely firm (this can be 2-3 hours or overnight) and then place them in a freezer bag or closed Tupperware.
Notes
*For thinner cookies use 110g of flour and for thicker cookies use 120g of flour.
- Fermentation Time: 10+ hours
- Cuisine: Dessert
Comments
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Hi Rebekah! Typically sourdough recipes use a percent based system – “Baker’s Percentages”. You can ignore them! For my starter, I always feed it equal parts flour and water.
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Rebekah
June 4, 2023
Why are there percentages next to some ingredients? Is it important to the recipe? Is your sourdough starter 30% hydration or is it 100% hydration? I am new to you Instagram/website so if you explained it somewhere I haven’t seen it.