Ice Cream Sandwich Recipe - Snickerdoodle & Häagen-Dazs® Cherry Vanilla Ice Cream

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1 batch Snickerdoodle dough, baked for ice cream sandwiches

2 - 14oz. containers Häagen-Dazs® Cherry Vanilla Ice Cream

150 g (3/4 c) granulated Sugar

150 g (1 c) Golden Brown Sugar

100 g (1/2 c) unsalted Butter (room temp.)

50 g (1/4 c) Lard or Shortening (room temp.)

2 lrg. Eggs

10 ml (2 t) Vanilla Extract

1/4 t Sea Salt

300 g (2 1/4 c) unbleached, all-purpose Flour

10 g (2 t) Cream of Tartar

5 g (1 t) Baking Soda

15 g (1 T) Cornstarch

@ 50 g (1/4 c) Cinnamon Sugar mix (1 part cinnamon, 3 parts sugar ratio) - best with fresh grated Vietnamese Cinnamon

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