Cappuccino Ice Cream Sandwich

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 6 sandwiches

Nutritional value per serving:

Calories 227, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 31 G., fiber 1 G., cholesterol 49 mg, sodium 161 mg, sugar 21 G.

Refresh yourself with this delicious cappuccino-cinnamon ice cream sandwich. Any coffee ice cream will work for this dessert. It should be slightly soft when you assemble it so the cookies don't break. Bake the cinnamon cookies and assemble the dessert once they've cooled completely. For a special touch, you can roll the sides in chocolate chips, sprinkles, or even chocolate-covered coffee beans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp. granulated sugar
1 teaspoon ground cinnamon
1 cup of premium flour + extra for working with the dough
0.5 tsp of soda
0.5 cup light brown sugar
6 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
0.5 tsp vanilla extract
1 large egg
2 cups coffee ice cream, slightly softened

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, eggs, corn syrup, coffee ice cream, cinnamon

Cooking the dish according to the recipe:

Line 2 baking sheets with parchment paper. Combine granulated sugar and cinnamon in a small bowl and set aside.
In a medium bowl, whisk together the flour, baking soda, and 1/4 teaspoon salt. In a larger bowl, whisk together the brown sugar, melted butter, and corn syrup until smooth. Add the vanilla extract and egg and mix until fully incorporated. Add the flour mixture and mix with a rubber spatula until fully incorporated. The dough will be quite loose; refrigerate for 15 minutes to firm up slightly.

Position 2 racks in the center of the oven and preheat the oven to 160°C.
Scoop 2 tablespoons of dough onto each prepared baking sheet and drop them into 12 mounds, spacing them at least 5 cm (2 inches) apart. The cookies will spread considerably during baking. Lightly flour your hands and flatten the dough to a thickness of 0.5 cm (1/4 inch). Sprinkle each cookie with a little cinnamon sugar.
Bake, rotating the baking sheets halfway through, until the cookies are lightly browned around the edges, 10-12 minutes. Let the cookies rest on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely, about 20 minutes.
Assembly:

Turn 6 cookies upside down and arrange them on a cutting board. Spoon 1/3 cup of ice cream onto each cookie and use a spoon or butter knife to spread it out to the edges of the cookies. Top with a clean cookie and press gently to adhere.
Serve the ice cream sandwiches immediately or place them in the freezer to set for about 1 hour. Then wrap and freeze for up to 2 weeks.