Best 5 Cinnamon Swirl Vanilla Ice Cream Bars Recipes

CINNAMON SWIRL ICE CREAM

Steps:

• In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup.
• Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.

CINNAMON ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Place the ice cream in a bowl. Let stand for 3 minutes to slightly soften it.
• Sprinkle 1/8 teaspoon of the cinnamon over the ice cream, then stir until it is well distributed.
• Taste for seasoning, and add more cinnamon if desired. Serve immediately or cover and place in the freezer for a bit if you prefer firmer ice cream. Use it soon because refrozen ice cream often gets an unpleasant grainy texture and isn't as smooth and creamy.

CINNAMON SWIRL VANILLA ICE CREAM BARS

Steps:

• Line an 8x8" baking pan, preferably metal, with plastic wrap, leaving generous overhang on all sides and let chill in freezer 10 minutes.
• Meanwhile, blend cream, cinnamon, a pinch of kosher salt, 1/2 cup almond butter, and 1/2 cup brown sugar in a blender, adding 1-2 Tbsp. water if mixture is too thick or looks broken, until smooth and thick but pourable.
• Peel away sides of containers from ice cream. Cut ice cream into 2" pieces and place in a medium bowl. Let sit until slightly softened, about 5 minutes, then stir with a wooden spoon or large rubber spatula until the consistency of thick cake batter. Scrape almond-butter mixture into bowl with ice cream and fold several times with a rubber spatula to create a marbled effect (do not overmix; you want defined ribbons running through). Scrape into prepared baking pan and spread out into an even layer. Smooth top, then bring plastic up and over ice cream. Freeze until hard, about 12 hours.
• Line 2 rimmed baking sheets with parchment paper and place in freezer. (Freeze at least 15 minutes before using to ensure they are properly chilled.) Remove baking pan with ice cream from freezer. Use edges of plastic to unmold ice cream and place on a cutting board; peel off plastic. Use a dry hot knife (run under hot water and wipe dry between slices) to cut ice cream into a 6x4 grid to make 24 bars (if ice cream starts to soften, freeze again until firm before proceeding). Place bars on chilled baking sheet, spacing evenly; freeze until firm, 40-45 minutes.
• Whisk coconut oil, a pinch of kosher salt, remaining 1 cup almond butter, and remaining 1/2 cup brown sugar in a small bowl until smooth. Working one at a time and using a fork, dip ice cream bars into coconut-oil mixture, allowing excess to drip back into bowl, then place on remaining chilled baking sheet and immediately sprinkle with pretzels and sea salt. Return ice cream to freezer from time to time while you work if it becomes too soft.
• Freeze bars until ice cream and nut-butter shells are hard, at least 1 hour, before serving.
• Do Ahead
• Bars can be made 1 week ahead. Once frozen solid, wrap in plastic; keep frozen.

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

SPICIEST ICE CREAM SANDWICH RECIPE BY TASTY

Steps:

• Make the cinnamon-cayenne swirl ice cream: In a medium pot, whisk together the heavy cream and brown sugar over medium heat. Cook, whisking occasionally to prevent burning, until the sugar is melted. Whisk in the cinnamon and cayenne. Cook for another 2-3 minutes, whisking continuously, until thickened and syrupy. Whisk in the salt. Remove the pot from the heat and whisk in the butter until melted. Let cool for 10 minutes.
• Transfer the softened ice cream to a wide, shallow dish. Use a spatula to break up the ice cream. Drizzle the cinnamon-cayenne syrup over the ice cream and fold in with the spatula, creating swirls throughout. Transfer to a loaf pan and freeze for at least 1 hour, or overnight.
• Make the cookies: In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric hand mixer on medium-high speed for 1-2 minutes, until well incorporated. Add the egg, molasses, and vanilla. Beat on high speed for 2-3 minutes, until light brown and fluffy.
• Sift in the flour, cocoa powder, salt, baking powder, baking soda, cinnamon, cayenne, and nutmeg. Mix on low speed until the flour is just incorporated. Increase the speed to medium-high and continue mixing for about 1 minute, until the flour is fully incorporated and there are no dry spots, scraping down the sides of the bowl as needed. Add the chocolate chips and fold with a rubber spatula until evenly distributed.
• Cover the bowl with plastic wrap and transfer to the refrigerator for 30-60 minutes to chill.
• While the cookies chill, make the cinnamon-cayenne sugar: In a medium bowl, mix together the brown sugar, cinnamon, and cayenne with a fork.
• Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
• Using a 2-ounce scoop, portion out 12 cookies. Roll each portion of dough into a ball, then flatten between your palms and smooth the edges to make wide, flat discs. Arrange the cookies on the prepared baking sheets, 6 per pan.
• Bake the cookies for 12-15 minutes, until cooked through to the center but not crisp or beginning to harden.
• Remove from the oven and let cool on the pans for 10 minutes before transferring to a wire rack to cool completely. Once cooled completely, transfer the cookies to the freezer for 10 minutes to harden.
• While the cookies are in the freezer, remove the ice cream from the freezer to thaw slightly.
• Remove the cookies from the freezer and transfer to a work space. Using a 4-ounce scoop, scoop the ice cream onto the underside of a cookie. Top with a second cookie and press down lightly to adhere. Transfer to a clean baking sheet and repeat with the remaining cookies and ice cream.
• Freeze the ice cream sandwiches for at least 30 minutes to set.
• Remove the ice cream sandwiches from the freezer and sprinkle the exposed ice cream with the cinnamon-cayenne sugar.
• Serve immediately.
• Enjoy!