Cinnamon Roll Ice Cream Sandwiches


  • For the Brown Butter Ice Cream:
  • 4 ounces (1 stick) unsalted butter
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon fine sea salt
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 4 large egg yolks
  • For the Cinnamon Roll Cookies:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 6 ounces (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • For the filling:
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon ground cinnamon


  1. For the brown butter ice cream:
  2. Prepare an ice bath by filling a very large bowl with ice cubes and 2 cups of cold water. Place a medium-sized bowl fitted with a fine mesh strainer inside the ice bath; set aside.
  3. In a small skillet over medium-low heat melt the butter. Continue cooking the butter once it’s melted, swirling the pan frequently, until it reaches a deep amber color; about 6-8 minutes. Remove from heat and set aside.
  4. In a medium-sized saucepan combined the milk, cream, salt, and granulated sugar. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam; about 5 minutes.
  5. In a medium-sized bowl whisk together the brown sugar, egg yolks, and brown butter; beat until thick and well combined. Carefully whisk one half of the warm milk mixture into the egg yolks, one scoop at a time, until the egg mixture is warmed. Whisk the egg-milk mixture back into the saucepan. Cook the mixture over medium-heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon and registers around 175 degrees (F); about 5 minutes. Be careful to never let the mixture come to a boil.
  6. Immediately strain the mixture through the fine strainer into the prepared ice bath. Cool the custard in the ice bath, stirring often. Press plastic wrap against the custard and refrigerate until completely chilled; about 4 hours or up to one day.
  7. When ready, pour the chilled mixture into an ice cream maker. Freeze according to the manufacturer’s directions. Transfer the ice cream to an airtight container, press plastic wrap against the ice cream, and freeze for at least 2 hours, or up to 3 days.
  8. For the cinnamon roll cookies:
  9. In a small bowl whisk together the flour, baking powder, and salt. In large bowl beat together the butter and sugar on medium-high speed until smooth and creamy. Add in the egg and vanilla; beat until combined. Reduce the mixer speed to low, and gradually add in the flour mixture, beating until just combined. Shape the dough (it will be a little sticky) into a flat disk, wrap in plastic wrap, and freeze for 2 1/2 hours.
  10. For the filling:
  11. Melt butter; set aside. In a small bowl combine the sugars and cinnamon; set aside.
  12. Baking and Assembly:
  13. Once the dough has chilled, place it between two large sheets of parchment paper. Using a large rolling pin, roll the dough out into a large 1/4″ thick rectangle. Brush the dough with the melted butter, then sprinkle with the cinnamon sugar mixture.
  14. With the long side facing you, carefully roll the dough into a tight log, using the parchment paper to help guide the dough and keep it from sticking (if it does stick, use a butter knife to help loosen it). Wrap the dough in parchment paper and freeze until firm; about 30 minutes.
  15. Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside.
  16. Once the log is firm, use a sharp knife to quickly cut the log into 1/2″ slices of dough. Don’t worry if some of the filling falls out while doing this! Place the slices on the prepared baking sheets, 2 inches apart, and bake, one sheet at a time, for 10-12 minutes, or until the edges are lightly golden. Cool cookies completely on the pan, then freeze them until they’re completely frozen; about 1 hour.
  17. Cookie can be stored in an airtight container for up to one month.
  18. To assemble, top one cookie with a scoop of ice cream. Place another cookie on top and lightly press down to form a sandwich. Freeze for at least one hour before serving.

Source: Baker by Nature

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