Cinnamon Toast Ice Cream Sandwich

Warm toast. Melty cinnamon butter. A dollop of ice cream in the middle. It’s sweet, salty, cold, hot — and completely over the top in the best way. Ideal for a late-afternoon pick-me-up or a served with a knife and fork for dessert.

Ingredients

• Thick slices of sourdough brioche
• Salted butter, softened
• Light brown sugar
• Ground cinnamon
• Tudy’s Kitchen salted vanilla ice cream

Method

• Make the cinnamon spread:
  In a small bowl, mix 4 tablespoons of softened butter with 2 tablespoons of brown sugar and 1 teaspoon of cinnamon until smooth and well combined.
• Toast the bread:
  Lightly toast two thick slices of sourdough brioche until golden.
• Add the spread:
  While still warm, generously spread the cinnamon butter on one side of each slice. Let it melt in — that’s part of the magic.
• Slice the ice cream:
  Take the ice cream out of the freezer. Lay the tub on its side on a chopping board and carefully slice a 2cm-thick disk from the top using a sharp bread knife. This gives you a nice wide round of ice cream.

Assemble your sandwich:

• Start with one slice of toast, cinnamon side up.
• Place the ice cream disk on top.
• Add the second slice, cinnamon side up again.

Serve and enjoy:
Cut into two triangles and dig in right away — no utensils needed (unless you want to be fancy).