Crunchy Cinnamon Ice Cream Sandwiches
These Crunchy Cinnamon Ice Cream Sandwiches are a fun dessert update on the classic combination of cereal and milk.
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Creamy, vanilla ice cream sandwiched between two sweet and crunchy homemade cookies made with cereal – these Cinnamon Ice Cream Sandwiches are a fun afterschool or anytime treat!
We’ve made our fair share of breakfast cookies, but this is the first time we’ve mixed cereal into our cookie dough!
We went with the new Cinnamon PEBBLES™ for this recipe for it’s combination of crispy rice cereal and cinnamony sweetness. Fruity Pebbles or Cocoa Pebbles wold also make delicious cookie mix-ins!
The base of this recipe comes from my friend Jackie over at Happy Hooligans with her crunchy oatmeal chocolate chip cookies.
I surprised Ella afterschool by having all of the ingredients from Walmart to make those crunchy cinnamon pebble cookies ready to go. She was so excited to bake cookies before supper – we usually save our baking for the weekends so it was a special treat.
Make sure you have enough time between baking the cookies and when you want to enjoy them for the cookies to cool. If you’re in a rush, just stick the cookies in the fridge or freezer so they don’t melt the ice cream, or just serve it warm with a scoop of ice cream on the side for a completely different and indulgent dessert.
Ingredients for Crunchy Cinnamon Ice Cream Sandwiches
- Butter
- Brown Sugar
- White Sugar
- Egg
- Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
- All-purpose Flour
- Quick Cook Oats
- Cinnamon Pebbles
- Vanilla Ice cream
Scroll down to the printable recipe card for full measurements.
Tip: This recipe makes enough for 6-8 ice cream sandwiches, depending on the size of your cookies.
Kitchen Tools You May Find Helpful
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Large mixing bowl
- Loaf pan
- Ice Cream Scoop
- Measuring cups and spoons
- Sharp kitchen knife
- Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Cookie sheet
- Parchment paper
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-saf
How to Make Cinnamon Ice Cream Sandwiches
Preheat your oven to 325F
Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Place the butter and sugars in a large bowl and cream with your hand mixer for 2 minutes, until light and fluffy.
Add the egg and vanilla, and beat well.
Stir the baking soda, baking powder and salt into the flour and add to the cookie batter. Mix well.
Add the oats and Cinnamon Pebbles for a delicious crunch.
Scoop out 2 Tablespoon portions of dough and form them into small discs.
Place them at least 2-3″ apart on the cookie sheet.
Bake for 8-10 minutes, until golden brown.
Let the cookies cool on the cookie sheet for 1 minute to set, before transferring to a cooling rack.
Let the cookies cool completely before the next step. (Place in the freezer if you are in a rush.)
Take two cookies and place 1-2 scoops of vanilla ice cream on one cookie, then sandwich them together. Enjoy immediately or place in the freezer to prevent melting.
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Crunchy Cinnamon Ice Cream Sandwiches
Crunchy Cinnamon Ice Cream Sandwiches: A delicious and easy oatmeal cookie recipe turned into the perfect homemade ice cream sandwich
Ingredients
- 3/4 cups butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 1 cup flour
- 1 cup quick cook oats
- 1 cup Cinnamon Pebbles
- 1 small carton ice cream (6-8 scoops)
Instructions
- Preheat your oven to 325F
- Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- Place the butter and sugars in a large bowl and cream with your hand mixer for 2 minutes, until light and fluffy.
- Add the egg and vanilla, and beat well.
- Stir the baking soda, baking powder and salt into the flour and add to the cookie batter. Mix well.
- Add the oats and Cinnamon Pebbles for a delicious crunch.
- Scoop out 2 Tablespoon portions of dough and form them into small discs.
- Place them at least 2-3" apart on the cookie sheet.
- Bake for 8-10 minutes, until golden brown.
- Let the cookies cool on the cookie sheet for 1 minute to set, before transferring to a cooling rack.
- Let the cookies cool completely before the next step. (Place in the freezer if you are in a rush.)
- Take two cookies and place 1-2 scoops of vanilla ice cream on one cookie, then sandwich them together. Enjoy immediately or place in the freezer to prevent melting.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 338Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 61mgSodium: 474mgCarbohydrates: 47gFiber: 8gSugar: 22gProtein: 4g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
Do you like surprising your kids with special afterschool activities or treats?
For more delicious ice cream recipes, check out our No-Churn Blueberry Pie Ice Cream or our no-churn root beer float ice cream recipe.
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