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ginger molasses & honey ice cream sandwiches


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.

*Makes 10 - 12 Ice Cream Sandwiches




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meet the author



Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.


Comments (3)



Sue

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


Lindsay

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

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


Alison Jeanine

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

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