Ginger Molasses & Honey Ice Cream Sandwiches

January 20, 2015


Homemade Ice Cream Sandwiches With Molasses and Honey

I have spent the last 6 winters on the East Coast. In that time, I experienced snow like I had never seen before, temperatures in single digits (for multiple days in a row), and winds that chilled you all the way to the bone (which happened often because I walked to work in NYC). It was pretty bad. So this year, the West Coast winter has been a little strange for me. 75 and sunny in January just did not happen on the East Coast. So what I am trying to say is, if you are on the East Coast, I apologize for the ice cream recipe in the middle of winter.

This recipe takes our Chewy Ginger Molasses Cookies and pairs them with a semi-homemade Honey Cinnamon Ice Cream. It is definitely a more sophisticated version of our Chocolate Chip Ice Cream Sandwiches, but in a good way.

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Ginger Molasses & Honey Ice Cream Sandwiches


Ginger Molasses & Honey Ice Cream Sandwiches | Sprinkles For Breakfast

Ingredients

For the Cookies

  • 2 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup shortening
  • 1 cup sugar, plus extra for rolling
  • 1 egg
  • 1/4 cup molasses

For the Filling

  • 1/2 gallon of vanilla ice cream
  • 1/3 cup honey
  • 1 tsp cinnamon

Directions

for the cookies:

  1. Preheat oven to 350 degrees °F.
  2. In a medium bowl, mix all dry ingredients together and set aside.
  3. Using an electric mixer fitted with a whisk attachment, cream shortening and sugar on high speed until combined.
  4. Add eggs and molasses. Mix on a medium speed until they are incorporated.
  5. Put mixer on a low speed and slowly add dry ingredients until just incorporated. Be careful not to over mix.
  6. Line a baking sheet with parchment paper, and put 1/3 cup of sugar in a small bowl.
  7. Using an ice cream scoop, form a ball of dough and roll it in the sugar until it is completely coated.
  8. Place balls 3 inches apart and bake for 8-12 minutes.
  9. Allow cookies to cool on baking sheet.

for the ice cream:

  1. Using a stand mixer with a whisk attachment, mix ice cream, honey and cinnamon together on low speed for 1 minute or until the big chunks of ice cream begin to smooth out.
  2. Raise speed to medium-high and mix for another 1-2 minutes until all ingredients are combined.
  3. Put ice cream back in gallon container and place back in freezer for at least 3 hours.

for the assembly:

  1. Using an ice cream scoop, scoop about 1/4 cup of ice cream on the bottom of one cookie and carefully top with another cookie.
  2. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge.
  3. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.



Comments (3)




Sue

09/23/15 09:19 PM

These are just like the ones I make only i use a homemade nutmeg ice cream.


Lindsay

02/25/15 11:48 PM

Did you add one or two eggs? In the ingredients it says one egg and in the directions it says add eggs.
Thanks!


Lindsay Nathanson

02/26/15 12:59 AM

It is just one egg! I will fix the instructions!


Alison Jeanine

01/30/15 06:38 PM

These look SO amazing - and the food photography is so stunning. Congratulations on being featured on laurenconrad.com! So exciting!

Xo, Alison
<a href="http://www.simplyfairbyalisonjeanine.com">http://www.simplyfairbyalisonjeanine.com</a>


Lindsay Nathanson

01/31/15 12:34 AM

And they taste as good as they look! Thanks for the kind words!


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