Ingredients
Method
Step 1 – Preheat the Oven
- Preheat your oven to convection 350°F and line a baking tray with parchment paper.
Step 2 – Cream Butter & Sugar
- In a stand mixer (or by hand), beat the room-temperature butter and granulated sugar until the mixture turns light and off-white, about 1–2 minutes.
Step 3 – Add Egg & Vanilla
- Mix in the egg and vanilla extract until fully combined.
Step 4 – Add Dry Ingredients
- Fold in the all-purpose flour, baking powder, and baking soda until a soft cookie dough forms.
Step 5 – Scoop, Roll & Bake Cookies
- Scoop ⅓ cup portions of dough, roll each in cinnamon sugar, and place on the prepared tray.
- Bake for 13–14 minutes.
- For perfectly round cookies, swirl a cup or cookie cutter around each cookie right out of the oven. Let cookies cool completely.
Step 6 – Make the Cinnamon Ice Cream
- In a large bowl, combine whole milk, heavy cream, powdered sugar, cinnamon, and a pinch of salt.
- Whip with a hand mixer or stand mixer fitted with the whisk attachment until fluffy with soft peaks.
- Gently fold in vanilla extract.
Step 7 – Freeze the Ice Cream
- Transfer the mixture to a freezer-safe container and freeze for 2–3 hours or overnight until firm.
Step 8 – Assemble the Ice Cream Sandwiches
- Once cookies are fully cooled and ice cream is firm, scoop about ⅓ cup of ice cream onto the bottom of one cookie.
- Top with another cookie and gently press to form a sandwich.
Step 9 – Serve or Store
- Enjoy immediately or store in the freezer for up to 8 days.