Cinnamon Mocha Ice Cream Sandwiches with Grilled Strawberries

A perfect ending to al fresco entertaining – homemade ice cream sandwiches with Snickerdoodle cookies and coffee ice cream. Serve with cinnamon and coffee-infused Decadent Cinnamon-Chocolate Sauce.

Ingredients
Serves: 24
Serving Size: 1 ice cream sandwich
Directions
25 mins Prep time 11 mins Cook time
25 mins Prep time
11 mins Cook time
  • Mix flour, cream of tartar and baking soda in small bowl. Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate at least 1 hour.

  • Preheat oven to 400°F. Mix remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.

  • Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

  • To assemble Ice Cream Sandwiches, place about 2 tablespoons ice cream on the flat side of 1 cookie. Top with a second cookie, pressing gently. Repeat with remaining cookies and ice cream. Freeze 4 hours or overnight until firm. If desired, serve with Decadent Cinnamon-Chocolate Sauce or drizzle ice cream sandwiches with melted chocolate and freeze until the chocolate is set. Serve with Grilled Strawberries.

Cooking tip

Decadent Cinnamon-Chocolate Sauce: Mix 1/2 cup each agave nectar and heavy cream, 1 tablespoon instant espresso powder and 2 teaspoons McCormick® Gourmet Roasted Saigon Cinnamon in medium microwaveable bowl. Microwave on HIGH 1 1/2 minutes or until mixture just comes to boil. Add 8 ounces bittersweet baking chocolate, coarsely chopped; stir until chocolate is completely melted and mixture is smooth. Stir in 2 tablespoons coffee liqueur, if desired. Cool slightly before serving. Makes 1 1/2 cups. 

Grilled Strawberries: Mix 1/4 cup agave nectar and 2 teaspoons McCormick® Gourmet Roasted Saigon Cinnamon. Brush onto 12 large strawberries. Grill over medium-high heat 1 to 2 minutes or until grill marks appear on berries, turning occasionally. 

Storage Tip: Wrap each frozen ice cream sandwich in plastic wrap or foil. Place in freezer-weight resealable plastic bag. Store in freezer up to 2 weeks.

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Nutrition information

(Amount per serving)

  • Calories: 261Cholesterol: 53mg
  • Sodium: 107mgProtein: 3g
  • Total Fat: 13gFiber: 1g
  • Carbohydrate: 33g

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