Cinnamon Toast Ice Cream Sandwich

Cinnamon Toast Crunch has been a cereal that most of us enjoy for breakfast (ugh that cinnamon milk you get at the end is amazing!). In honor of Cinnamon Toast Crunch’s THIRTIETH birthday, I’m teaming up with them to create a delicious treat. These are my Cinnamon Toast Ice Cream Sandwiches. For more ice cream sandwiches check out my Oreo Ice Cream Sandwich.

You’ll actually be using Cinnamon Toast Crunch in this recipe to bring that authentic flavour to the recipe. You’ll also use cinnamon to add some flavour to your vanilla ice cream. Make sure you purchase a high quality vanilla ice cream. They taste better, and refreeze better (don’t you hate when ice cream gets icey?!)


  1. Prehead a moderate oven (175C/350F)
  2. Spoon vanilla ice cream into a bowl. Mix in cinnamon and nutmeg.cinnamon-ice-cream
  3. Pour ice cream into a baking sheet. Use the back of a spoon to smooth out the ice cream.
  4. Transfer to the freezer for 2-6 hours.
  5. Place softened butter, sugar, and vanilla essence into an electric mixer. Beat on a low speed, and increase gradually. Beat for 2 minutes.
  6. Once the mixture is light and fluffy, add an egg and beat for 20 seconds.
  7. Add cinnamon and nutmeg mixture into flour and baking powder mixture. Pour half of those dry ingredients into the mixer. Beat on a low speed and increase the speed gradually.cinnamon-flour
  8. Once the mixture is well combined, add the other half of the dry ingredients. Mix until it’s well combined.
  9. Place your cinnamon cookie dough mixture onto your bench. Knead the dough for 1-4 minutes.
  10. Cut your dough in half, and wrap one of the halves in the plastic wrap and transfer that half to the freezer for an hour.
  11. Place half of your Cinnamon Toast Crunch cereal and place it in a snap seal bag. Use a rolling pin to crush the cereal so that it’s finely crushed.
  12. Sprinkle flour over your bench and roll your cookie dough out so that it’s about ½ cm thick.
  13. Spread the finely crushed cereal over the top of the cookie dough. Use a rolling pin to flatten the crushed cereal into the dough.cinnamon-toast-crunch-cookie-dough
  14. Use your square cookie cutter to cut out as many squares as you can from the cookie dough.
  15. Cut 2 inches at about 1mm wide off either side of the cookie. This should make the cookie look like a T Shirt or a top piece of bread. Use your fingers to round off edges and corners.cinnamon-toast-cut
  16. Place each cookie onto a piece of parchment paper.
  17. Use a paintbrush to color brown food coloring around the edges of the cookie.toast-brown-food-color
  18. Transfer the cookies onto a baking sheet lined with parchment paper.
  19. Place into a moderate oven for 7-10 minutes.
  20. Remove cookies from the oven and let cool completely. Also remove ice cream from freezer.
  21. Press your square cookie cutter into the ice cream tray.
  22. Lay down a cinnamon toast cookie. Place the ice cream square onto the cookie.
  23. Sandwich another cookie on top.
  24. Run your knife around the edges for nice, clean edges.cinnamon-toast-ice-cream-trim
  25. Dunk those edges in leftover cereal crumbs.
    Repeat with the rest of the cookies and ice cream.cinnamon-toast-final

Cinnamon, cinnamon, and more cinnamon. Could you ask for anything better? 😍

For the printable recipe click here:

What You’ll Need:


  • 400g / 14oz all purpose (plain) flour, weighed then sifted – plus extra
    for rolling the cookies out
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 220g / 8oz unsalted butter (softened)
  • 170g / 6oz sugar (caster or superfine)
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup Cinnamon Toast Crunch cereal
  • Brown food colouring

Spiced Vanilla Ice Cream:

  • 1 litre good quality vanilla ice cream
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

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