Can’t decide between cookies or ice cream? Then why not have both! I decided to go all-out and make ice cream and a batch of cookies and create these Cinnamon Roll Inspired Ice Cream Sandwiches.
I’ve never actually had an ice cream sandwich before, shocking I know, and seeing that I’ve actually got a whole book devoted to the things I though it may be time to give them a whirl. I hadn’t any kind of idea what flavour I actually wanted, so I passed the book over to my boyfriend and asked him which one he’d like to try.
My man made an excellent choice, I couldn’t have done better myself. We both love cinnamon rolls, so it was no surprise that he picked these out.
I’ll start with the ice cream as that’s the first part you’ll need to make to recreate this dessert or snack. It’s not just any old ice cream, this ice cream is BROWN BUTTER ice cream! I realise brown butter is in capitals but it needs to be in capitals, its such an indulgent and richly flavoured ice cream. A real treat if you ask me, as all you need is a block of butter. Brown butter isn’t a new concept but I feel after eating this ice cream it needs to be highlighted more. The flavour that browning butter yields is extraordinary, butterscotch notes and flavours too mouth-watering to describe. You’ve got to try it for yourself.
To make the ice cream, a custard base is the foundation made up of milk, cream, egg yolks, light brown sugar, salt, brown butter and in my version vanilla sugar. The recipe states a plain caster sugar but I thought I’d add an extract oomph of sweet vanilla flavour by using my homemade vanilla sugar instead. I’d suggest making the ice cream the day before you make the cookies as you need to chill the base in the fridge for up to a day before churning then it’ll take an additional 12 hours or so for it set in the freezer before you can use it. The wait is worth it, I promise.
Now the cookies, oh these cookie. I adore cinnamon and what you have here in a sugar cookie dough which get’s spread with a cinnamon sugar filling, rolled up, frozen and sliced and baked. A beautiful amber spiral of cinnamon roll filling oozes flavour and warmth. The cookies don’t lack in flavour whatsoever, you’ll be sure to get a whacking, yummy mouthful of cinnamon in these.
My cookies had a bad time in the oven, they kind of opened up a little, so the filling has made a spiral pattern. No bother though because they taste just as good. Just make sure you roll the cookie log up tightly. To sum it all up what was my first impression of an Ice Cream Sandwich? Heavenly.
Cinnamon Roll Ice Cream Sandwiches
Brown Butter Ice Cream
- 113 grams Unsalted butter
- 375 ml Whole milk
- 375 ml Whipping cream
- 1/4 teaspoon Maldon sea salt
- 60 grams Vanilla sugar
- 70 grams Light brown muscovado sugar
- 4 large Egg yolks
- 180 grams Plain flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Maldon sea salt
- 165 grams Unsalted butter room temperature
- 150 grams Caster sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
Cinnamon Cookie Filling
- 2 tablespoons Unsalted butter melted
- 2 tablespoons Caster sugar
- 2 tablespoons Light muscovado sugar
- 1 tablespoon Ground cinnamon
Brown Butter Ice Cream
1. Prepare an ice bath and place a medium bowl with a sieve sitting on top in the water.
2. In a small saucepan set over a medium heat, melt the butter down until it turns amber in colour and smells wonderfully nutty, this should take around 10 minutes. Remove from the heat and set aside.
3. In a medium saucepan combine the milk, cream, salt and vanilla sugar. Gently heat until steam starts to rise, be careful not to bring it to the boil.
4. In a medium size bowl whisk together the brown sugar, egg yolks and burnt butter until thick and glossy.
5. Ladle in half the warmed milk mixture, doing so a ladleful at a time whisking constantly. Add everything back into the saucepan with the remaining milk and gently heat, whilst whisking until the temperature reach 175C on an instant read thermometer.
6. Strain the mixture through the sieve into the bowl in the ice bath and leave it to cool a little stirring often. Place a layer of clingfilm directly on top of the surface and leave in the refrigerator until cold, 4-12 hours. Once cold, churn in an ice cream maker then place in a freezable container and leave the freezer.
1. In a small bowl whisk together the flour, baking powder and salt.
2. In the bowl of an electric mixer fitted with a paddle attachment cream together sugar and butter until smooth. Scrape down your bowl with a spatula. Add the egg and vanilla beating until combined.
3. Add the flour mix and mix until combined. Shape into a disc, cover in clingfilm and refrigerate for 2 hours or until firm.
4. Roll out the dough between two large pieces of parchment paper into a large rectangle measure 1/4 inch thick. Remove one pieces and brush the melted butter on top. In a small bowl mix together the cookie filling then sprinkle evenly all over the cookie dough.
5. Using the parchment paper to help you roll up the cookie dough tightly into a log. Wrap in clingfilm and place in the freezer for 30 minutes or until form.
6. Pre-heat the oven to 180C. Slice the cookies 1/4 inch thick and place on parchment lined baking trays spacing well apart. Bake for 8-10 minutes or until the edges brown.
Leave to cool in the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Once cool, store in a freezer safe container and freeze.
1. Take the ice cream and leave to soften for 10 minutes. Place a scoop on an upturned cookie then take another cookie and place bottom side down in the ice and press together to form a sandwich. Freeze for 1 hour before serving.
- Recipe adapted from Cookies & Cream - Tessa Arias