Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
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
This recipe features Cream of Tartar. Here are a few more delicious ways to use it.
Product by McCormick