SPICIEST ICE CREAM SANDWICH RECIPE BY TASTY
The ultimate sweet and spicy combination, cinnamon-cayenne syrup is swirled into store-bought vanilla ice cream and sandwiched between 2 dark chocolate cayenne cookies. To finish, the sandwiches are dusted with cinnamon-cayenne sugar for a surprising kick!
Provided by Tikeyah Whittle
Categories Desserts
Time 1h30m
Yield 6 servings
Number Of Ingredients 25
Steps:
- Make the cinnamon-cayenne swirl ice cream: In a medium pot, whisk together the heavy cream and brown sugar over medium heat. Cook, whisking occasionally to prevent burning, until the sugar is melted. Whisk in the cinnamon and cayenne. Cook for another 2-3 minutes, whisking continuously, until thickened and syrupy. Whisk in the salt. Remove the pot from the heat and whisk in the butter until melted. Let cool for 10 minutes.
- Transfer the softened ice cream to a wide, shallow dish. Use a spatula to break up the ice cream. Drizzle the cinnamon-cayenne syrup over the ice cream and fold in with the spatula, creating swirls throughout. Transfer to a loaf pan and freeze for at least 1 hour, or overnight.
- Make the cookies: In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric hand mixer on medium-high speed for 1-2 minutes, until well incorporated. Add the egg, molasses, and vanilla. Beat on high speed for 2-3 minutes, until light brown and fluffy.
- Sift in the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, cayenne, and nutmeg. Mix on low speed until the flour is just incorporated. Increase the speed to medium-high and continue mixing for about 1 minute, until the flour is fully incorporated and there are no dry spots, scraping down the sides of the bowl as needed. Add the chocolate chips and fold with a rubber spatula until evenly distributed.
- Cover the bowl with plastic wrap and transfer to the refrigerator for 30-60 minutes to chill.
- While the cookies chill, make the cinnamon-cayenne sugar: In a medium bowl, mix together the brown sugar, cinnamon, and cayenne with a fork.
- Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
- Using a 2-ounce scoop, portion out 12 cookies. Roll each portion of dough into a ball, then flatten between your palms and smooth the edges to make wide, flat discs. Arrange the cookies on the prepared baking sheets, 6 per pan.
- Bake the cookies for 12-15 minutes, until cooked through to the center but not crisp or beginning to harden.
- Remove from the oven and let cool on the pans for 10 minutes before transferring to a wire rack to cool completely. Once cooled completely, transfer the cookies to the freezer for 10 minutes to harden.
- While the cookies are in the freezer, remove the ice cream from the freezer to thaw slightly.
- Remove the cookies from the freezer and transfer to a work space. Using a 4-ounce scoop, scoop the ice cream onto the underside of a cookie. Top with a second cookie and press down lightly to adhere. Transfer to a clean baking sheet and repeat with the remaining cookies and ice cream.
- Freeze the ice cream sandwiches for at least 30 minutes to set.
- Remove the ice cream sandwiches from the freezer and sprinkle the exposed ice cream with the cinnamon-cayenne sugar.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 119 grams, Fat 35 grams, Fiber 4 grams, Protein 12 grams, Sugar 90 grams
CINNAMON COCONUT SWIRL ICE-CREAM
Turn a quart of French Vanilla Ice Cream into something really special! From B. Sander's African Cookbook. Posting for ZWT 4. Approved for ZWT 6 NA*ME.
Provided by cookiedog
Categories Frozen Desserts
Time 15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Soften the vanilla ice cream until it is workable but not melted.
- Fold in cinnamon and shredded coconut, streaking both through the ice cream.
- Refreeze.
Nutrition Facts : Calories 2632.9, Fat 172.1, SaturatedFat 117.8, Cholesterol 787.5, Sodium 769.4, Carbohydrate 246, Fiber 11.6, Sugar 217.2, Protein 33.2
CINNAMON ICE CREAM
Infuse ice cream with a double-hit of cinnamon - grinding your own spices is worth the extra effort
Provided by Orlando Murrin
Categories Dessert, Dinner
Time 40m
Yield 6 scoops
Number Of Ingredients 6
Steps:
- Put the milk in a pan with the cinnamon stick and bring to the boil. In a bowl, whisk together the yolks, sugar and ground cinnamon. Discard the cinnamon stick, then strain the hot milk over the yolks, whisking continuously.
- Pour the custard mix back into a pan and cook on a low-ish heat for 8-10 mins, stirring constantly until thickened. Whisk the custard into the cream, then cool, chill and freeze in an ice-cream maker.
Nutrition Facts : Calories 422 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 19 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CINNAMON ICE CREAM WITH APPLE-PECAN SWIRL
It's a cinnamon ice cream with apples/pecans swirled into it. A family fave passed down from my grandmother.
Provided by Dan The Man
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 3h45m
Yield 8
Number Of Ingredients 10
Steps:
- Mix milk and 2/3 cup sugar together with an electric blender, about 2 minutes. Stir in heavy cream, 2 tablespoons ground cinnamon, and 1 teaspoon cinnamon extract with a spoon. Chill in a refrigerator for 2 hours.
- Meanwhile, place apples into a pot and add water to cover; heat over medium heat. Add remaining cinnamon extract, remaining ground cinnamon, light brown sugar, and 1/2 teaspoon white sugar, in that order, while stirring the mixture in between each addition. Cook on medium heat until apple pieces are soft to the touch, 8 to 10 minutes. Turn off heat and pour apple mixture into a colander to drain. Transfer to a container and add pecans; allow to cool, 15 to 20 minutes. Place into a refrigerator and wait until ice cream mixture has setup for those 2 hours.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, at least 18 minutes.
- Take the top off and add your apple/pecan mixture and allow machine to mix that for you for an additional 4 to 5 minutes. At this point it should be soft-serve consistency; if hard-serve is desired place cinnamon ice cream with apple-pecan swirl into a freezer to setup for 1 additional hour.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 27.6 g, Cholesterol 104.9 mg, Fat 31.3 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 17.9 g, Sodium 41.6 mg, Sugar 21.6 g
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