Cinnamon Toast Ice Cream Sandwiches - Recipe & How To with Cupcake Addiction

ice cream

🥗Healthier: frozen yogurt

💰Cheaper: homemade ice cream

Frozen yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Chopped chocolate bars can be more economical.

Let the vanilla ice cream soften at room temperature.

Mix cinnamon and nutmeg into the softened vanilla ice cream until combined.

Spread the spiced ice cream into a plain unlined baking tray and smooth it out.

Freeze the ice cream for 2 to 6 hours until firm.

In a mixing bowl, combine softened butter and caster sugar, then add vanilla essence and cream until fluffy.

Add a large egg to the mixture and combine.

In a separate bowl, mix flour, baking soda, cinnamon, and nutmeg together.

Gradually add the dry ingredients to the wet mixture, mixing until combined.

Knead the dough until it comes together, then wrap it and chill in the fridge for at least 1 hour.

Crush half of the Cinnamon Toast Crunch cereal in a Ziploc bag until fine.

Roll out the chilled cookie dough on a floured surface to about 0.5 cm thick.

Sprinkle the crushed Cinnamon Toast Crunch over the dough and roll it in to adhere.

Cut out squares from the dough using a square cookie cutter.

Trim the edges of the cookies to make them look more like toast.

Color the edges of the cookies with brown food coloring for a crust effect.

Transfer the cookies to a baking tray lined with baking paper and bake at 350°F (175°C) for 7 to 10 minutes.

Once the cookies are cool and the ice cream is firm, cut out ice cream squares using the same cookie cutter.

Assemble the ice cream sandwiches by placing ice cream between two cookies, ensuring the crumb side is facing out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens