Cinnamon Snap Rolls Filled with Crème Fraîche Ice Cream


Preparation info

  • Difficulty


  • Makes


    2 inch Rolls

Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

Vanilla is the number-one-selling ice cream, not just because it is everyone’s favorite flavor but also because its versatile taste means it can be served with many different desserts. For a change, try crème fraîche ice cream. It goes with everything vanilla goes with, but its slightly tangy flavor gives an added dimension. If your hand gets cold filling the rolls with the ice cream, wear an oven mitt.


Crème Fraîche Ice Cream

  • 6 large egg yolks
  • ½ cup sugar
  • Large pinch of kosher salt
  • cups heavy (whipping) cream
  • ¾ cup milk
  • ¼ cup crème fraîche

Cinnamon Snaps

  • ounces (3 tablespoons) unsalted butter
  • 2 tablespoons dark corn syrup
  • 2 tablespoons light corn syrup
  • ¼ cup sugar
  • 6 tablespoons all-purpose flour
  • ½ teaspoon Grand Marnier or other orange-flavored liqueur
  • ¼ teaspoon ground cinnamon


To Make the Ice Cream

In a bowl, whisk together the egg yolks, ¼ cup of the sugar, and the salt.

Combine the cream, milk, and remaining ¼ cup sugar in a heavy saucepan and cook over medium heat, stirring occasionally, until almost simmering. Slowly pour the cream into the egg mixture, whisking as you pour.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Cool over an ice bath until room temperature. Strain the custard into a clean bowl and whisk in the crème fraîche. Refrigerate for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

To Make the Cinnamon Snaps

Preheat the oven to 350°F. Line 3 baking sheets with parchment paper.

Melt the butter in a small saucepan over medium-low heat. Add the dark and light corn syrups, the sugar, flour, liqueur, and cinnamon. Stir until combined. Place teaspoonfuls of the batter 4 inches apart onto the prepared pans.

Bake until golden brown, 8 to 10 minutes. Let the cookies cool on the pan for 15 seconds. Using a small offset spatula, remove a cookie and place it upside down on the work surface. Working quickly, roll the cookie around the handle of a wooden spoon. Slip it off the end of the spoon and set aside to cool. Repeat with the other cookies. (If you find the cookies are cooling and becoming brittle faster than you can roll them, return the pan to the oven for 10 seconds to rewarm them.)

In Advance

The cookies can be made up to 2 days in advance. Store in an airtight container at room temperature. The snaps are best filled with the ice cream the same day they are eaten.

To Assemble the Rolls

Fit a pastry bag with a ¼-inch plain pastry tip and fill the bag with some of the ice cream. (If the ice cream is very hard, let it soften for 10 minutes in the refrigerator before filling the bag.) Pipe the ice cream into the rolled cookies. Freeze for at least 1 hour or up to overnight. Store in a single layer, wrapped well in plastic wrap or in an airtight container with each layer separated by parchment paper.