Ginger Ice Cream Sandwiches
Delight your taste buds with these irresistible Ginger Ice Cream Sandwiches, the perfect blend of spicy warmth and creamy coolness. Soft and chewy ginger cookies, infused with molasses and a medley of warming spices like ground ginger, cinnamon, and cloves, are paired with velvety vanilla ice cream to create a dessert that’s equal parts comforting and refreshing. Rolled in coarse sugar for a delightful crunch, these cookies bake to perfection with just the right balance of softness and texture. Ideal for holiday celebrations or a unique year-round treat, these homemade ice cream sandwiches are easy to assemble and can be prepped ahead for effortless entertaining. Whether served immediately or stored for later enjoyment, they’re guaranteed to impress!
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Recipe Information
Ingredients
- 115 grams unsalted butter, softened
- 150 grams granulated sugar
- 60 ml molasses
- 1 large egg
- 210 grams all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 teaspoon baking soda
- 50 grams coarse sugar (optional, for rolling)
- 1 liter vanilla ice cream
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2 minutes).
Add the molasses and the egg to the bowl, and mix until well combined.
In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
If desired, roll the dough into 1-inch balls and coat them in coarse sugar for a crunchy exterior.
Place the dough balls 2 inches apart on the prepared baking sheets and slightly flatten them with your palm.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Avoid overbaking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cookies have cooled completely, place a scoop of vanilla ice cream (about 1/4 cup) onto the underside of one cookie. Top with a second cookie and gently press down to form a sandwich.
Repeat with the remaining cookies and ice cream. Serve immediately or wrap the sandwiches individually in plastic wrap and freeze for later indulgence.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 44.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
