Spiciest Ice Cream Sandwich

Spiciest Ice Cream Sandwich


The ultimate sweet and spicy combination, cinnamon-cayenne syrup is swirled into store-bought vanilla ice cream and sandwiched between 2 dark chocolate cayenne cookies. To finish, the sandwiches are dusted with cinnamon-cayenne sugar for a surprising kick!

Cook Time
52 minutes
Total Time
1 hr 30 min
6 servings

How to Make It

1. Step
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.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
Cover the bowl with plastic wrap and transfer to the refrigerator for 30–60 minutes to chill.
6. Step
While the cookies chill, make the cinnamon-cayenne sugar: In a medium bowl, mix together the brown sugar, cinnamon, and cayenne with a fork.
7. Step
Preheat the oven to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
8. Step
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.
9. Step
Bake the cookies for 12–15 minutes, until cooked through to the center but not crisp or beginning to harden.
10. Step
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.
11. Step
While the cookies are in the freezer, remove the ice cream from the freezer to thaw slightly.
12. Step
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.
13. Step
Freeze the ice cream sandwiches for at least 30 minutes to set.
14. Step
Remove the ice cream sandwiches from the freezer and sprinkle the exposed ice cream with the cinnamon-cayenne sugar.
15. Step
Serve immediately.
16. Step


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