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.
Ginger, Molasses & Honey Cinnamon Ice Cream Sandwiches
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
for the cookies:
- Preheat oven to 350 degrees °F.
- In a medium bowl, mix all dry ingredients together and set aside.
- Using an electric mixer fitted with a whisk attachment, cream shortening and sugar on high speed until combined.
- Add eggs and molasses. Mix on a medium speed until they are incorporated.
- Put mixer on a low speed and slowly add dry ingredients until just incorporated. Be careful not to over mix.
- Line a baking sheet with parchment paper, and put 1/3 cup of sugar in a small bowl.
- Using an ice cream scoop, form a ball of dough and roll it in the sugar until it is completely coated.
- Place balls 3 inches apart and bake for 8-12 minutes.
- Allow cookies to cool on baking sheet.
for the ice cream:
- 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.
- Raise speed to medium-high and mix for another 1-2 minutes until all ingredients are combined.
- Put ice cream back in gallon container and place back in freezer for at least 3 hours.
for the assembly:
- 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.
- 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.
- Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.