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Chai Snickerdoodles and Cinnamon Ice Cream
Author: Jackie
Ingredients
Chai Snickerdoodles:
  • 1 cup butter
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 ¾ cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla
Chai sugar:
  • 5 tablespoons sugar
  • ¾ teaspoon cinnamon
  • ¾ teaspoon cardamom
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • ⅛ teaspoon nutmeg
Kevin and Amanda's No Ice Cream Machine Required Recipe:
Cinnamon Ice Cream:
  • 2 cups heavy cream 1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 3 tablespoons butter , browned and cooled
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
Instructions
Chai Snickerdoodles:
  1. Mix dry ingredients together in a separate bowl.
  2. Beat butter and sugar together on medium in a mixer fixed with the paddle attachment until fluffy and pale.
  3. Add eggs, one at a time, scraping after each addition. Add the vanilla.
  4. Gradually mix in the dry ingredients, but do not overmix. Refrigerate dough for 30 min.
Chai sugar:
  1. Preheat oven to 350 degrees F.
  2. Mix sugar mixture in a separate bowl.
  3. Roll dough (I used a hefty tablespoon for each ball) into sugar mixture and placed on a lined cookie sheet. Bake for 10 minutes.
  4. Allow to cool for 5 minutes on cookie sheet then transfer to a baking rack.
  5. Before making the sandwiches, I froze the cookies (for about 15 min)to ensure that they would be sturdy enough to put ice cream on.
  6. Spiced Chai Snickerdoodles paired with Cinnamon Ice Cream
  7. As much as I love my ice cream maker, sometimes I just do not have the room in my freezer to store the bowl. This was one of those days. I had recently seen a post on Kevin and Amanda about a no ice cream maker required recipe. It was super easy and very good. If you are going to make the cookie sandwiches like I did, I would suggest making the ice cream a day ahead of time so that it has time to thoroughly freeze.
Kevin and Amanda's No Ice Cream Machine Required Recipe:
Cinnamon Ice Cream:
  1. Whip heavy cream to stiff peaks in large bowl.
  2. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well.
  3. Fold in whipped cream.
  4. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.