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You're the STAR Blog Hop & HOME Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!     WELCOME to the August 2022  " You're the Star " Blog Hop! Before we continue onto the Linky party I wanted to share from my blog: Keep cool during these last few weeks of summer with my delicious 3-Ingredient No Churn Ice Cream ! ___________________________ WELCOME to  HOME feature week of the August 2022  " You're the STAR " blog hop! Meet your HOME week Hosts   This week is HOME feature week Swing by the Home Hosts' Blogs: Bev from Eclectic Red Barn Cindy from Mom, the Lunch Lady Niki from Life as a LEO Wife This is a month long Linky party featuring YOU! There will be 4 different features each week and 4 different feature categories.  Just to be clear - this is NOT a themed party - you may link up ANY family-friendly blog posts any day of each month.   The "theme" occurs in our weekly features:

Brown Sugar Cinnamon Ice Cream Sandwiches

Brown sugar and cinnamon ice cream is sandwiched between oatmeal cookies, for ice cream sandwich nirvana.

It's  the second week of July and we are in the middle of a heat wave! When brainstorming about this post, I decided I wanted to try making homemade ice cream sandwiches. I decided to go with oatmeal cookies as the base and started to think of what kind of ice cream would go well with them. I often have oatmeal cookies with cinnamon in them, so I decided to make a brown sugar cinnamon ice cream to fill my ice cream sandwiches. These are amazing! The ice cream pairs perfectly with the oatmeal cookies. You have a contrast of chewy crispy cookie and silky smooth ice cream. The ice cream itself tastes like a cinnamon roll, so it could be enjoyed with or without the oatmeal cookies!

Brown Sugar Cinnamon Ice Cream Sandwiches


3/4 C all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/3 C (3/4 stick) butter

1/2 C sugar

3 Tbs brown sugar

1/4 tsp salt

1 egg ( I used an extra large egg)

1 tsp vanilla

1 1/4 C large flake oatmeal

Ice Cream:

1 1/2 C heavy cream (35%)

2 cinnamon sticks

2 cardamom pods

2/3 C brown sugar

3 egg yolks (I used extra large eggs)

1 C cream

1 1/2 tsp vanilla

1 tsp ground cinnamon

In a small sauce pot, bring 1 1/2 C heavy cream, cinnamon sticks and cardamom pods to a simmer. Turn off heat, cover and let steep for 1 1/2 hrs. When ready to continue, turn heat to medium , remove the lid and whisk in the brown sugar. When the mixture returns to a simmer, slowly pour a small amount of the hot cream into the egg yolks, while continuously whisking to ensure yolks do not scramble. Whisk in another small amount of the cream mixture into eggs; until smooth. 

Return cream mixture to the heat and whisk in the tempered egg yolks. Cook until mixture thickens enough to coat the back of a spoon. Remove from heat and pour through a fine mesh strainer, into a large mixing bowl. This will strain out the cardamom pods, cinnamon sticks and any pieces of cooked egg there may be. 

Whisk in the remaining 1 C heavy cream, vanilla and ground cinnamon. Cover with cling wrap, directly onto the surface to prevent crusting, and refrigerate until completely cold; about 3-4 hours. Once cold, pour mixture into your ice cream maker and follow manufacturer's instructions. Place churned ice cream into a freezer safe container, with a lid, and place in the freezer to continue to set up.

Meanwhile, preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

In a small mixing bowl combine the flour, oats, baking powder, baking soda and salt.

In a large mixing bowl, cream together the butter and sugars, until smooth. Add in the egg and vanilla and beat until fluffy. Add in dry ingredients and stir until fully combined.

Using a medium cookie scoop (this ensures your cookies will be the same size for your sandwiches), drop batter onto parchment lined baking sheets. Using slightly wet hands, gently press the cookies down, so that they are flat (do not spread out too thin, just make sure there isn't a hump on the top). Bake for 8-10 minutes; until sides and tops begin to brown slightly. Remove to a wire rack to cool completely.

When ready to assemble, use your medium ice cream scoop and place 1 scoop onto the flat bottom of 1 cookie. Top with a second cookie (flat bottom on the ice cream) and gently press down until ice cream reaches the edges of the cookies. Repeat with remaining cookies and ice cream. Serve immediately, or store covered in the freezer for up to 3 days.

Check out these awesome icecream recipes from some of my favourite bloggers!


  1. I am so happy to see your recipes again <3 Nettie

  2. Totally yum! Anything with ice cream has got to be good!

  3. Ok so this ice cream alone sounds irresistible and then to make it a sandwich filling with oatmeal cookies??? AH-mazing!!!

  4. I love everything that has cardamom. Your recipe sounds amazing and so much fun for summer dessert. Meanwhile if I could have a couple right now I would be very happy

  5. They look so good! I want to make them!

  6. Wow!!! So good. Love a good homemade ice cream sandwich and this is it!

  7. This looks amazing! I love cinnamon and am pinning this!

  8. Yes! I am ready for a good ice cream cookie sandwich. YUMMY!

  9. Sounds delish! I'll definitely be making these over the weekend ��

  10. Perfect for this hot weather we have!

  11. Those look so good! I’m going to have to try those!

  12. We live in Phoenix Arizona and now the temperature is always above 100 degrees so yes; I need this recipe! My mouth is drooling from just looking at the picture 😂
    Thanks for the recipe!

  13. Ice Cream and Cookies... you're tempting me. What a brilliant thing to serve on a warm summer's day. The flavours in the ice cream alone sound amazing I love anything with cardamon.


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