Cinnamon Mocha Ice Cream Sandwiches With Grilled Strawberries

Cinnamon Mocha Ice Cream Sandwiches With Grilled Strawberries

Prep Time


Cook Time




Cinnamon & Coffee – Bold and confident – with just the right edge of bitterness. It’s one of the predicted flavor pairings from McCormick’s Flavor Forecast: Grilling Edition.

Grilled fruits are being skewered alongside meats, pureed to make tenderizing marinades, and chopped for salsas and relishes.

Recipe courtesy of McCormick


  • 2 3/4 cups flour
  • 2 teaspoons McCormick® Cream of Tartar
  • 1 teaspoon baking soda
  • 1 3/4 cups sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup shortening
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 tablespoon McCormick® Ground Cinnamon
  • 2 pints coffee ice cream, softened
  • Semi-sweet baking chocolate, melted (optional)
  • 1/2 cup heavy cream
  • 1 tablespoon espresso granules
  • 2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon
  • 8 ounces bittersweet baking chocolate
  • 1 ounce coffee liqueur
  • GRILLED STRAWBERRIES: 1/4 cup agave nectar
  • 2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon
  • 12 medium to large strawberries


  • 1 MIX flour, cream of tartar and baking soda in small bowl. Set aside.
  • 2 Beat 1 1/2 cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour.
  • 3 MIX remaining 1/4 cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets.
  • 4 BAKE in preheated 400°F oven 9 to 11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  • 5 DECADENT CINNAMON-CHOCOLATE SAUCE: Mix agave nectar and heavy cream, expresso granules, McCormick® Gourmet Collection Roasted Saigon Cinnamon in medium microwaveable bowl. Microwave on HIGH 1 1/2 minutes or until mixture just comes to boil.
  • 6 Add bittersweet baking chocolate, coarsely chopped; stir until chocolate is completely melted and mixture is smooth.
  • 7 Stir in coffee liqueur, if desired. Cool slightly before serving.
  • 8 GRILLED STRAWBERRIES:Mix agave nectar and McCormick® Gourmet Collection Roasted Saigon Cinnamon.
  • 9 Brush onto 12 medium to large strawberries. Grill over medium-high heat 1 to 2 minutes or until grill marks appear, turning occasionally.
  • 10 TO ASSEMBLE ICE CREAM SANDWICHES, place about 2 tablespoons ice cream on the flat side of 1 cookie. Top with a second cookie, pressing gently.
  • 11 Repeat with remaining cookies and ice cream. Drizzle ice cream sandwiches with melted chocolate, if desired. Freeze 2 hours or until firm. Serve with Decadent Cinnamon-Chocolate Sauce and Grilled Strawberries, if desired.


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