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Prep Time: 25 mins
Cook Time: 11 mins
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.
(amount per serving)
Total Fat: 13g
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.
Recipe by McCormick