Ingredients
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For the Cinnamon Brown Sugar Ice Cream:
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135 g whipping cream
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90 g whole milk(20 g for gelatin bloom + 70 g for the ice cream base)
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40 g soft light brown sugar
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1 tsp ground cinnamon
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pinch of fine sea salt
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3 mL vanilla extract
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½ tsp powdered gelatine(optional), measured with the provided Panasonic Tsp/Tbsp measure to the second line
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For the Soft Cinnamon Cookies:
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175 g plain flour
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½ tsp bicarbonate of soda
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¾ tsp cornstarch
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¼ tsp fine salt
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1 tsp ground cinnamon
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¼ tsp ground nutmeg
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100 g unsalted buttermelted and cooled 5 minutes
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150 g light brown sugar
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1 medium eggsbeaten (~50 g)
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1¼ tsp vanilla extract
Directions
Soft, chewy cinnamon-nutmeg cookies wrapped around a scoop of creamy cinnamon brown sugar ice cream — the ultimate homemade ice cream sandwich, made entirely in your bread maker. Because one machine handles both the ice cream and the cookies, work is staged: churn the ice cream first, freeze it hard, then mix and bake the cookies while it sets.
This recipe uses gelatine as an optional ingredient. A little gelatin binds free water in the base so ice crystals stay tiny during freezing, giving the finished ice cream a smooth, silky, gelato-like consistency.
Note: This recipe includes approximately 45 minutes of active time, 2 hours of ice cream chilling, 30 minutes of cookie dough chilling, and 3-4 hours of ice cream hardening for sandwiching.
The night before, freeze the ice cream container upright in the freezer at −18°C or below for 16 hours. Do not lay it on its side or freeze for more than 48 hours. This recipe uses one machine across two stages — plan for the ice cream to be made first (chilled, churned, and hardening in the freezer) before starting the cookies.
Ingredients
For the Cinnamon Brown Sugar Ice Cream: |
|
| 135 g whipping cream | |
| 90 g whole milk | |
| 40 g soft light brown sugar | |
| 1 tsp ground cinnamon | |
| pinch of fine sea salt | |
| 3 mL vanilla extract | |
| ½ tsp powdered gelatine | |
For the Soft Cinnamon Cookies: |
|
| 175 g plain flour | |
| ½ tsp bicarbonate of soda | |
| ¾ tsp cornstarch | |
| ¼ tsp fine salt | |
| 1 tsp ground cinnamon | |
| ¼ tsp ground nutmeg | |
| 100 g unsalted butter | |
| 150 g light brown sugar | |
| 1 medium eggs | |
| 1¼ tsp vanilla extract | |
Steps
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1
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If using gelatin: Sprinkle the powdered gelatin over 20 g of the cold milk in a small bowl and let sit for 5 minutes. |
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2
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In a saucepan over medium heat, combine the whipping cream with the brown sugar, cinnamon, and salt. Warm gently, whisking, just until the sugar dissolves and the cinnamon disperses evenly. Do not boil. Alternatively, use a microwave. |
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3
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Remove from heat. Add the bloomed gelatin (with its milk) and whisk until fully dissolved. |
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4
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Whisk in the remaining 70 g milk and vanilla extract. This cools the mixture down. |
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5
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Chill the liquid ice cream base in the fridge until it reaches 6°C, a minimum of 2 hours. Alternatively, place in the freezer for approximately 1½ hours until it reaches 6°C. |
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6
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Remove the ice cream container from the freezer and confirm it's fully frozen. Shake gently; no liquid movement means it's ready. |
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7
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Fit the stirring blade into the ice cream container, then lock the container into the machine base as directed in the instructions. |
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8
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Select Menu 32 (Ice Cream) and press Start. The ice cream cycle will run for 25 minutes. |
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9
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Whisk the chilled ice cream base once more (the cinnamon will settle during chilling), then slowly pour it into the container with the machine running and close the lid. |
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10
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When the buzzer sounds continuously, press Stop and rotate the container counterclockwise to remove it. |
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11
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Transfer the ice cream to a freezer-safe container and freeze for at least 3-4 hours (or overnight) to firm up hard for sandwiching. |
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12
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Melt the butter for the cookies in the microwave and set aside to cool for 5 minutes. |
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13
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Fit the kneading blade into the bread pan. Sift the flour, bicarbonate of soda, cornstarch, salt, cinnamon, and nutmeg into the bread pan. |
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14
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In a separate bowl, whisk the melted butter, brown sugar, egg, and vanilla until smooth and no sugar lumps remain. |
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15
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Pour the wet mixture over the dry ingredients in the pan. |
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16
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Close the lid, select Menu 23 (Cookies), and press Start. |
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17
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At the beep, remove the dough. |
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18
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Chill the dough for 30 minutes minimum, ideally 2 hours or overnight for best results. |
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19
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Preheat oven to 165°C (325°F) convection. Line a baking tray with parchment. |
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20
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Scoop the chilled dough into 8-10 equal portions (~40 g each) and shape into flat discs about 1.5 cm thick. These give you the ideal sandwich shape. |
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21
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Space cookies well apart on the tray (they will spread). |
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22
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Bake for 8-10 minutes, OR until edges are just set but centres still look slightly underdone (they'll firm up as they cool). Every oven is different, so keep an eye on them as they cook. |
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23
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Cool on the tray for 5 minutes, then transfer to a wire rack and cool completely. Cookies must be fully cool before sandwiching or the ice cream will melt. |
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24
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Once cookies are completely cool, remove the ice cream from the freezer and transfer to the fridge for 15-30 minutes to soften slightly for easy scooping if necessary. |
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25
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Scoop the ice cream directly from the tub onto the flat side of one cookie. Top with a second cookie, flat side down, and gently press until the ice cream reaches the edges. |
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26
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Serve immediately, or wrap each sandwich in parchment and refreeze for up to 2 weeks. Let sit at room temperature for 2-3 minutes before eating for the ideal soft-chewy-creamy bite. |
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