Snickerdoodle Ice Cream Sandwiches Will Make Your Summer Even Sweeter

Last Update: June 27, 2023

On a hot summer day, nothing beats a homemade ice cream sandwich. We’ve traded in the traditional chocolate wafer for cinnamon-sprinkled snickerdoodles and sandwiched them around a dollop of dairy-free banana ice cream. 

Snickerdoodle and Banana Ice Cream Sandwiches

Yield: 6 sandwiches
Active Time: 15 minutes
Total Time: 1 hour and 30 minutes


For the snickerdoodle cookies:
1 1/3 cups almond meal
1/2 teaspoon baking powder
1 teaspoon vanilla powder
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup coconut sugar
1 egg
3 tablespoons honey
3 tablespoons oil
1 teaspoon vanilla extract
1/4 cup dried currants
Extra coconut sugar and cinnamon, for rolling dough

For the banana “ice cream”:
3 large ripe bananas, peeled, cut into 1 inch pieces, and frozen


Preheat oven to 375 degrees and line a baking sheet with parchment paper.

Make the cookies
In a large bowl, whisk together almond meal, baking powder, vanilla powder, cardamom, cinnamon, sea salt, and coconut sugar. In a small bowl, whisk together the egg, honey, oil, and vanilla extract. Fold the wet ingredients into the dry and incorporate well. Fold in currants.

Refrigerate the batter for at least 30 minutes, up to 3 days. When ready to bake, form into 1 1/2-inch-diameter spheres, then roll cookies in a 1-to-1 mixture of coconut sugar and cinnamon. (Note: This batter is quite sticky. A little trick is to periodically coat hands in nonstick spray when rolling dough between palms—this helps form a smoother cookie and keeps hands clean.)

Place cookies 1 inch apart on parchment-lined baking sheet. Bake for 7 to 10 minutes. Remove from oven, and allow cookies to firm up on tray before using.

Make the banana ice cream
Place the frozen banana pieces in the bowl of a food processor fitted with the blade attachment. Process until smooth. The bananas will first appear crumbly, but eventually a noticeable change will occur and the mixture will become thick and creamy.

Transfer mixture to an airtight container and freeze until solid.

Assemble the ice cream sandwiches
Using an ice cream scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly.

Photo credit: Paul Delmont

Share this article

Merce Muse

Thrive Market Food Editor

Download the app for easy shopping on the go

By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

If you are visually-impaired and having difficulty with our website, call us at 1‑855‑997‑2315

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Thrive Market 2024 All rights reserved.