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 ICE CREAM
Steps:
- In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes.
- Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
- Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker.
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
CINNAMON SWIRL VANILLA ICE CREAM BARS
To help prevent the ice cream bars from melting while you are cutting and dipping them, choose a vanilla ice cream that freezes solid. How can you tell? Squeeze the pint in the freezer case to test which brand feels hardest.
Provided by Claire Saffitz
Categories Bon Appétit Frozen Dessert Dessert Ice Cream Cinnamon Almond Summer Kid-Friendly Small Plates
Yield Makes about 24
Number Of Ingredients 9
Steps:
- Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
- Meanwhile, blend cream, cinnamon, a pinch of kosher salt, 1/2 cup almond butter, and 1/2 cup brown sugar in a blender, adding 1-2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
- Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
- Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40-45 minutes.
- Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining 1/2 cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
- Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
- Do Ahead
- Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.
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
More about "cinnamon swirl ice cream recipes"
CINNAMON SWIRL VANILLA ICE CREAM BARS …
From bonappetit.com
Estimated Reading Time 3 mins
- Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
- Meanwhile, blend cream, cinnamon, a pinch of kosher salt, ½ cup almond butter, and ½ cup brown sugar in a blender, adding 1–2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
- Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
- Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40–45 minutes.
CINNAMON ROLL ICE CREAM RECIPE | WE ARE …
From wearenotmartha.com
5/5 (1)Category DessertCuisine AmericanTotal Time 8 hrs 40 mins
CINNAMON ROLL ICE CREAM WITH A CREAM …
From joyfilledeats.com
CINNAMON ICE CREAM RECIPE | KING ARTHUR …
From kingarthurbaking.com
CINNAMON SWIRL ICE CREAM - COOK FOR YOUR LIFE
From cookforyourlife.org
CINNAMON ICE CREAM RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 6Calories 356 per servingCategory Dessert, Cinnamon, Ice Cream
COTTAGE CHEESE ‘ICE CREAM’: IS IT WORTH THE VIRAL HYPE? - TODAY
From today.com
NO-CHURN VANILLA KEFIR ICE CREAM :: PRIMAL, GAPS, KETO - RAIAS …
From raiasrecipes.com
ICE CREAM: 25 RECIPES FOR HOMEMADE ICE CREAMS AND FROSTY TREATS
From storytel.com
CINNAMON SWIRL CHOCOLATE ICE CREAM - CPA: CERTIFIED PASTRY …
From certifiedpastryaficionado.com
CINNAMON STICKY-BUN ICE CREAM RECIPE: HOW TO MAKE IT
From aesea.dynu.net
NO CHURN CINNAMON SWIRL ICE CREAM - GLUTEN FREE BY LANE & GREY …
From laneandgreyfare.com
NUTELLA ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CINNAMON RAISIN SWIRL ICE CREAM (RAW, VEGAN, GLUTEN-FREE)
From nouveauraw.com
CINNAMON SWIRL ICE CREAM - CUISINART ICE CREAM MAKER RECIPE
From cinnamonandcoriander.com
CINNAMON DONUT BREAD ⋆ REAL HOUSEMOMS
From realhousemoms.com
CINNAMON SWIRL ICE CREAM SANDWICH | THOMAS' BREADS
From thomasbreads.com
CINNAMON ICE CREAM & DULCE DE LECHE RECIPE - THE SPICE HOUSE
From thespicehouse.com
VANILLA ICE CREAM WITH CINNAMON SWIRL – ICE CREAM …
From icecreamcalc.com
DESSERT - CINNAMON ICE CREAM RECIPES
From recipehomemade.com
CINNAMON SWIRLS - PINCH OF NOM
From pinchofnom.com
BANANA CINNAMON ICE CREAM | DONNA HAY
From donnahay.com.au
CINNAMON ROLL PANCAKES RECIPE - SHUGARY SWEETS
From shugarysweets.com
CINNAMON ICE CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love