Cinnamon Roll Ice Cream SandwichMacki West
Sometimes, on a lazy Saturday morning when my family is feeling like indulging on the sweet side, we bake up some refrigerator cinnamon rolls. My husband and I were doing our best to resist temptation, I’m trying to shed those last few pounds of baby weight…and so is he. That’s when I thought maybe we could cut them in half horizontally and just eat half. Seemed like a great plan, until my brain kept rolling. I thought about cinnamon roll cookies which made me think of my favorite oatmeal cinnamon cookie that’s part of an It’s It ice cream sandwich and a flash of lighting struck my brain. Cinnamon Roll Ice Cream Sandwiches Of Incredibleness! Oh yes, this was happening. I made them during the day and it gave us something to look forward to that night after a nice healthy meal. When the time came to dig in, we all decided to split one into quarters (they are huge!) and we savored every last bite of these easy to make and full of decadence ice cream sandwiches.
Cinnamon Roll Ice Cream Sandwich
1 tube of large refrigerator cinnamon rolls (we buy from Traders Joe’s to skip the hydrogentated oils and other bad stuff)
Your favorite ice cream (we use dreyers slow churn 1/2 the fat vanilla bean)
Preheat oven and pizza stone to 350. Open the container of cinnamon rolls and slice each roll into four even pieces. Place on the preheated pizza stone and bake for 8 to 10 minutes or until slightly golden. Remove and allow to cool completely. Set your ice cream out to get slightly soft. Scoop onto half of the cinnamon roll cookies and cover with another cinnamon roll cookie. Freeze for at least 30 minutes before scarfing down.