I’ve been dreaming about cinnamon ice cream ever since my mom mentioned serving it at a dinner party the other weekend. The creamy coolness enhanced with a hint of spice sounded so enticing (especially in this ridiculous heat) that in efforts to utilize this delicious delight, I threw together an ice cream sandwich on Sunday night! I came across some scrumptious looking vegan chocolate chip cookies in Whole Food’s bakery and thought they’d be the perfect, slightly healthier and less guilt-inducing, conveyance for the coffee cinnamon ice cream I came across…

{ This cinnamon coffee ice cream is ah-maz-ing. It was so good that after tasting, I had to read up on it. Steve’s craft ice cream comes in coconut creme (aka: non-dairy), craft (original whole milk) and sorbet forms, and the varieties are simple, yet so fresh and flavorful (and often locally sourced) that they’re completely inventive. On top of more original flavors, think “Blackberry Honey”, “Mexican Chocolate” and “Strawberry Ricotta” for starters…um, more please. }

{ Whole Food’s freshly baked vegan chocolate chip cookies – or your fav chocolate chip cookie, of course! }

{ I allowed the ice cream to soften a bit before transferring it into a container that would create a perfect circular mold to layer between the cookies. For a little fruitiness and tang, I topped the ice cream with Ina Garten’s raspberry sauce, before freezing up until the point of assembly. }

The finished product. Oh so good!