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

Cookies:

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!

• Baked Alaskalicious- The Rowdy Baker
• Frozen Peanut Butter and Chocolate Avalanche- Tampa Cake Girl
• Waffle Ice Cream Sandwiches- Crumbs in my Mustachio
• Blueberry Cheesecake Ice Cream- Moore or Less Cooking Blog