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Cinnamon Mocha Ice Cream Sandwiches with Grilled Strawberries

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

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.

Recipe Info

  • Prep Time:

    25m

  • Cook Time:

    11m

  • Serving Size:

    1 ice cream sandwich

  • Ingredients:

    10

  • Servings:

    24

  • User Rating:

Ingredients

Nutrition Information

(per serving)

  • Calories 261
  • Carbohydrates 33 g
  • Cholesterol 53 mg
  • Fiber 1 g
  • Protein 3 g
  • Sodium 107 mg
  • Total Fat 13 g

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.

Key products

  1. 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.
  2. 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.
  3. Bake 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  4. 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.
  5. 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.

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