Cappuccino Ice Cream Sandwiches
- Level: Easy
- Yield: 6 ice cream sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 379
- Total Fat
- 17
- Saturated Fat
- 11
- Carbohydrates
- 52
- Dietary Fiber
- 1
- Sugar
- 34
- Protein
- 5
- Cholesterol
- 81
- Sodium
- 269
- Total: 1 hr 10 min (includes chilling and cooling time)
- Active: 30 min
Ingredients
2 teaspoons granulated sugar
1 teaspoon ground cinnamon
1 cup all-purpose flour, plus more for flouring hands
1/2 teaspoon baking soda
Kosher salt
1/2 cup packed light-brown sugar
6 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
1 large egg
2 cups coffee ice cream, softened slightly
Directions
- Line 2 baking sheets with parchment paper. Combine the granulated sugar and cinnamon in a small bowl and set aside.
- Whisk together the flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little.
- Position 2 oven racks in the center of the oven and preheat to 325 degrees F.
- Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough out until it is about 1/4-inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it.
- Bake the cookies, switching the sheets about halfway through the baking time, until lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes.
- To assemble: Turn 6 cookies upside-down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie and spread it with a spoon or butter knife to the edges of the cookies. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks.