This post is sponsored by Tenderflake for the Tenderflake Test Kitchen. Thank you for supporting the brands that support Poppytalk. Tenderflake promises the “flakiest pastry every time” and delivers it.
Growing up a favorite treat was when my Mom was making a pie. She would save the scraps of the leftover pie dough, poke them with a fork, sprinkle with sugar and cinnamon and bake until a nice crisp. A homemade treat made with love. This recipe is based on that, and also our love for cinnamon toast. The combination of the salty butter and the sweet from the cinnamon and sugar toast mixed with some vanilla ice cream makes for a cake-like flavourful treat. Add a cinnamony-sugary pie crust to the mix and we're in heaven!
Tenderflake has been our go-to frozen pastry since we can remember. The products are convenient and provide risk-free baking at home (versus the stress of making pastry from scratch). In a crunch, we always grab a package of their mini tarts, fill with cherry pie filling and a dollop of whip cream which makes for a fast, delicious treat.
For this recipe you don't have to have an ice cream maker to make this ice cream, although we do include our favorite vanilla ice cream recipe here. The secret is in just mixing up your favorite vanilla ice cream with cut up chunks of cinnamon toast and scooping it into tart shells. It's that simple!
Check out the recipe below!
You will need:
12 Tenderflake Tart Shells
1 Small French Baguette
2 Tbsp. Cinnamon
2 Tbsp. Sugar
Butter to spread on bread
1 Pint of Vanilla Ice Cream (recipe below) or buy your own
Cherries or cinnamon sticks for garnish (optional)
Vanilla Ice Cream
This is one of our favorite ice cream recipes. A little simpler than the custard-style, but still packed with a creamy base and lots of flavour! We also make ours lactose-free but you can make it using regular milk of course!
1 cup 1% Lactose-free milk
3/4 cup granulated sugar
pinch of salt
2 cups of Lactose-free heavy cream
1 tablespoon pure vanilla extract
24 hours before you wish to make your ice cream. Place the freezer bowl in freezer. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker first (very important), and then pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. For this recipe, we wanted a harder ice cream so froze the ice cream for a few hours.
To Make the Cinnamon Toast Flavouring
Slice Baguette and toast. Butter toast and sprinkle with cinnamon and sugar mixture (half cinnamon, half sugar). Cut up slices of baguette into small cubes. Mix cinnamon toast into the ice cream until well blended. Return to freezer to chill.
To Make the Pastry Tarts
Remove pastry shells from the freezer to thaw for 15 minutes. Preheat an oven to 350 degrees F. Poke the bottom of the tarts with a fork. Sprinkle with cinnamon and sugar mixture (half cinnamon, half sugar). Bake in the oven for approximately 10 to 12 minutes until browned. Let cool.
When ready to serve, scoop ice cream into cooled tarts, double up if you dare, sprinkle with cinnamon and garnish with a cherry or cinnamon stick! Enjoy!