Salted Gingerbread Ice Cream Sandwiches

Here it comes. It feels like it was just Halloween and now, seemingly without warning, the holidays are upon us. Along with gifts, great dinners, and favourite liquors, there is the ubiquitous abundance of holiday cookies. From all-time favourites that are loved to ones that spring up year after year like weeds that are loathed, everyone is deluged with a flood of holiday cookies. And let’s be honest – you can only eat so many! So here is a creative way to use up some of your holiday cookies in an inventive way that will please kids and adults alike: the cookie ice cream sandwich.

It’s a simple idea that you can execute using any of the many holiday cookies you find yourself with and a pint or two of store bought ice cream. But, if you’re feeling ambitious and want to impress your guests, you can craft the cookies yourself and – if you happen to have an ice cream maker handy – you can whip up a batch of ice cream that will be sure to leave a lasting impression, long after the holidays have passed.


Salted Gingerbread Cookies

The molasses in these super simple quick-bake cookies keeps them chewy and moist, perfect for sandwiching ice cream, and the pinch of salt adds a welcome contrast between the holiday spice and sweet ice cream.


Ingredients

¾ cups of butter

1 cup of sugar plus 4 tablespoons for rolling

1 egg

¼ cup of dark molasses

2 cups of all-purpose flour

2 tablespoons of baking soda

¼ teaspoon of ground ginger

¼ teaspoon of ground nutmeg

¼ teaspoon of ground cinnamon

¼ teaspoon of ground cloves

½ teaspoon of Maldon salt or any other flaked finishing salt

 

Method

Preheat oven to 350F

In the bowl of a stand mixer, cream butter and sugar until light and fluffy

Add the egg and molasses and continue to stir on low until fully incorporated

Gradually add in the dry ingredients until a thick batter forms

Chill the batter in the refrigerator for 10 minutes

Using a 1-tablespoon sized scoop or measuring spoon, scoop the batter into your hand and roll into a ball

Coat each ball completely in white sugar and place on a parchment lined baking sheet at least 2 inches apart (you may need to bake in batches, so while one batch bakes, return the cookie dough to the refrigerator)

Top each cookie with a pinch of flaked finishing salt

Bake for 12 minutes

Remove from oven and let cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely

Makes 24 cookies

 

Quick Vanilla Ice Cream

This recipe is a no egg/no cook ice cream, so it is a little soft, but perfectly quick and easy for the holidays, plus you get to brag about making your own ice cream! This is a big batch of ice cream, enough to make 12 well stuffed ice cream sandwiches, so depending on the size of your ice cream maker, you may need to work in two batches. If so, keep your mixture well chilled between batches.

 

Ingredients

2 cups of whole milk

1 ½ cup of sugar

4 cups of heavy cream

2-3 teaspoons of vanilla extract

 

Method

Whisk milk and sugar together until sugar is dissolved, about 2 minutes

Stir in cream and vanilla

Pour into ice cream maker and churn for 30 minutes

After 30 minutes you will have a mixture the consistency of soft serve, place this mixture into an airtight, freezer safe container and let freeze for at least 4 hours, up to overnight


Assembly

Scoop a large ball of ice cream onto one cookie and sandwich with another

To add some creative flair you can roll the middle of the sandwich in crushed candy canes, chocolate chips, sprinkles or chopped bits of other cookies

 

Camille Llosa
Camille Llosa is a freelance writer and editor who is food-obsessed. She holds a degree in Print Journalism from Sheridan College and her work focuses on finding the connections between our everyday common experiences and how they can impact our life, wellbeing, perception, and purpose.

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