the appetizer:

Spice Dreams: Flavored Ice Creams and Other Frozen Treats by Sara Engram, Katie Luber, Kimberly Toqe, includes recipes like Brown Sugar and Spiced Banana Ice Cream; Cardamom Snickerdoodle Ice-Cream Sandwiches; and Mango Sorbet with Cumin and Cinnamon.

I Love Desserts


Cardamom Snickerdoodle
Ice-Cream Sandwiches

Makes 9 sandwiches


A snickerdoodle with a big scoop of ice cream would be a treat in itself. Add spiced bananas to the mix, and this ice-cream sandwich will linger in your memory.

Cardamom Snickerdoodle Ice-Cream Sandwiches

Place one cookie top side down. Scoop 1/3 to 1/2 cup of ice cream onto the cookie. Place another cookie top side up on the ice cream and press gently to flatten the ice cream between the two cookies. Serve the ice-cream sandwiches immediately.


Cardamom Snickerdoodles

Makes 1-1/2 dozen cookies

These gently spiced snickerdoodles are ideal for ice-cream sandwiches—or for munching along with a dish of your favorite spice cream.

  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup plus 2 tablespoons sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon dried lemon zest
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom

Preheat the oven to 350 degrees F. Cream the butter and 3/4 cup of the sugar in a large mixing bowl until light and fluffy. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the butter mixture and beat until combined.

Sift the flour, cream of tartar, lemon zest, baking soda, and salt into a medium bowl. Gradually add the flour mixture to the butter mixture and beat until combined.

Mix together the remaining 2 tablespoons of sugar, cinnamon, and cardamom in a small bowl. Scoop the dough by rounded tablespoons and shape the dough into balls. Roll the dough balls in the sugar mixture and place them 2 inches apart on an ungreased baking sheet. Bake the cookies for 13 to 14 minutes, or until the centers are set. Remove the cookies from the oven and allow them to cool completely before removing them from the baking sheet.

  • from:
    Spice Dreams:
    Flavored Ice Creams and Other Frozen Treats
  • by Sara Engram, Katie Luber, Kimberly Toqe
  • Andrews McMeel Publishing 2010
  • Hardcover; 112 pages; $16.99
  • ISBN: 0740780166
  • ISBN-13: 978-0-7407-8016-5
  • Recipe reprinted by permission.

Buy Spice Dreams: Flavored Ice Creams and Other Frozen Treats


Spice Dreams


This page created October 2010

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home