Disclosure: This is a sponsored post created in connection with my appointment as a Pink Spoon Ambassador with Baskin-Robbins. As always, all opinions are my own
That’s how I feel about my love for Baskin-Robbins. Something about those pink spoons and the many ice cream flavors behind the glass just brings back such nostalgia for me. It’s not even that we visited Baskin-Robbins that often, I think I just really loved ice cream as a kid and Baskin-Robbins was the perfect little ice cream parlor.
I always had my favorite fruity flavors, but I’ve learned to try new things as I’ve gotten older and I always enjoy trying out the limited time monthly flavors that Baskin-Robbins introduces to us. Now that I’m officially a “Pink Spoon Ambassador” for Baskin-Robbins it’s officially my duty to try the new flavors each month. I know, life is sooo hard!
If you didn’t already know, the March flavor is Snacknado and it’s really a whirlwind of snack flavors rolled up into one delicious ice cream flavor. The salty caramel flavored ice cream is the starting point, with chocolate covered potato chips and pretzel, candy pieces and chocolate fudge with ribbons of salted pretzels. As crazy as it sounds, it’s actually REALLY good! There’s this blend of salty and sweet that snack lovers like us sometimes crave and I decided I had to bring home my own hand packed ice cream in Snacknado flavor to play around with at home.
Because this flavor is so unique, I just had to come up with a recipe of my own to compliment such a fun flavor combination. The Snacknado flavor reminds me of a whirlwind of sorts, with all of the different flavors and of course the name, so I figured why not keep up with the twirly theme and create a fun chocolate pinwheel cookie to make ice cream sandwiches with? Simple chocolate and vanilla sugar cookie flavors rolled in chocolate sprinkles would suit this ice cream flavor so well.
I was so excited to try this combination, I couldn’t wait to get started!
The cookies ended up being a hit, so much so that my family kept sneaking them before I could even get some ice cream sandwiches made! Everyone kept asking about the Baskin-Robbins ice cream in the freezer and the fun swirly cookies, I actually had to write notes on them before they all disappeared! I hope you enjoy these just as much as my family did. While you’re at it, be sure to stop by Baskin-Robbins at the end of every month as they kick off a festive “Celebrate 31” program. This program celebrates the 70th birthday of Baskin-Robbins this year! Beginning Tuesday, March 31st and on the 31st of each month through the end of the year, Baskin-Robbins will offer guests special frozen treat deals. On March 31 at participating Baskin-Robbins locations nationwide, any 2.5 or 4 oz. scoop of ice cream in a cup or a cone will be just $1.31!
Chocolate Pinwheel Cookie Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1.25 cup all purpose flour (divided)
- 1/2 teaspoon salt (divided)
- 1/2 teaspoon baking powder (divided)
- 1/4 cup 100% pure cocoa powder
- 1/4 cup chocolate sprinkles (optional)
- ice cream (for filling)
Begin by creaming together the butter and sugar well. Once smooth, add the egg and vanilla extract and continue to mix. Get two additional mixing bowls prepared, one for the sugar cookie mixture, and one for the chocolate.
For the sugar cookie mixture combine 3/4 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Split the creamed mixture in half, and add the sugar cookie mixture to the first half of the creamed mixture. Mix until smooth and combined, then remove from the mixing bowl and roll into a ball on a floured surface.
Mix until well combined, then roll in a ball and place on a floured surface.
Roll both cookie mixtures flat on wax paper, and you’ll want the dough a bit thinner than your normal sugar cookie dough since you will be rolling the two together. Roll them both about the same size, and try to make them as square as possible so you’ll have more surface space for actual cookies after trimming off the edges. You want the measurements about 7 inches by 8 inches.
Once rolled out, carefully flip the chocolate dough on top of the other with the wax paper. Press lightly, then remove wax paper. Trim the edges straight with a dough cutter, then carefully roll as shown.
When you’re ready to bake the cookies, preheat the oven to 325 degrees.
Once the dough has cooled and is slightly frozen, cut into 1/4 inch pieces with a sharp knife and lay on a cookie sheet lined with parchment paper or a silicon baking mat. Bake for about 15-20 minutes, cookies will slightly spread.
Which Baskin-Robbins ice cream flavor would you love to add to your sandwich?
If you’re still not sold on the Snacknado, check out this fun video from Ian Ziering!