Cinnamon Mocha Ice Cream Sandwiches with Grilled Strawberries Recipe

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.
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  • 2 3/4 cups flour
  • 2 teaspoons McCormick® Cream of Tartar
  • 1 teaspoon baking soda
  • 1 3/4 cups sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup shortening
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 tablespoon McCormick® Cinnamon, Ground
  • 2 pints coffee ice cream, softened
  • Decadent Cinnamon-Chocolate Sauce (recipe follows) (optional)
  • Semi-sweet baking chocolate, melted (optional)
  • Grilled Strawberries (recipe follows)
25 mins
10 mins
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. 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.Decadent Cinnamon-Chocolate Sauce: Mix 1/2 cup each agave nectar and heavy cream, 1 tablespoon instant espresso powder and 2 teaspoons McCormick® Gourmet Collection 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 or 12 (2-tablespoon) servings.(Nutrition Information Per One Serving: 200 Calories, Fat 12g, Protein 2g, Carbohydrates 21g, Cholesterol 14mg, Sodium 4mg, Fiber 2g)

Grilled Strawberries: Mix 1/4 cup agave nectar and 2 teaspoons McCormick® Gourmet Collection 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. (Nutrition Information Per One Strawberry: 28 Calories, Fat 0g, Protein 0g, Carbohydrates 7g, Cholesterol 0mg, Sodium 0mg, Fiber 0g)

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 (per serving)
Calories: 261 Calories
Fat: 13 Grams
Protein: 3 Grams
Cholesterol: 53 Milligrams
Carbohydrates: 33 Grams
Sodium: 107 Milligrams
Fiber: 1 Grams

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