Vanilla Ice Cream and Ginger Molasses Cookie Sandwiches Recipe

Name: Vanilla Ice Cream and Ginger Molasses Cookie Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 2 teaspoons baking soda; 2 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon ground cloves; 1 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup vegetable shortening, room temperature; 1 cup (packed) dark brown sugar; 1 egg; 1/4 cup unsulfured (light) molasses; 1 tablespoon grated orange peel; Sugar; 1 pint vanilla ice cream, softened slightly; 1/2 cup chopped drained stem ginger in syrup; Fresh strawberries, hulled, sliced

Servings: persons

2 cups all purpose flour
2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup vegetable shortening, room temperature
1 cup (packed) dark brown sugar
1 egg
1/4 cup unsulfured (light) molasses
1 tablespoon grated orange peel
Sugar
1 pint vanilla ice cream, softened slightly
1/2 cup chopped drained stem ginger in syrup
Fresh strawberries, hulled, sliced

1
Sift first 6 ingredients into medium bowl.
2
Combine butter, shortening and brown sugar in large bowl.
3
Using electric mixer, beat butter mixture until fluffy.
4
Add egg, molasses and peel; beat until blended.
5
Add dry ingredients; mix just until incorporated.
6
Cover; chill 1 hour.
7
Preheat oven to 350F.
8
Butter 2 baking sheets.
9
Place sugar in small bowl.
10
Using wet hands, form dough into 12 equal pieces; shape pieces into balls.
11
Roll in sugar to coat.
12
Transfer to prepared sheets, spacing 2 1/2 inches apart.
13
Bake until cookies are pale golden and cracked on top but still soft, about 15 minutes.
14
Cool on sheets 1 minute.
15
Transfer to racks; cool completely.
16
Place ice cream in medium bowl.
17
Stir in ginger.
18
Freeze until almost firm, about 30 minutes.
19
Place 6 cookies on work surface, flat side up.
20
Top each with 1/3 cup ice cream.
21
Spread to 1/4 inch from edge of cookies.
22
Top each with second cookie.
23
Press to adhere.
24
Place in freezer.
25
Freeze until firm, at least 2 hours.
26
(Can be made 1 day ahead.
27
Wrap tightly; keep frozen.)
28
Arrange sandwiches on plates.
29
Garnish with berries and serve.

770

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all purpose flour, 2 teaspoons baking soda, 2 1/2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and more.

Yes, Vanilla Ice Cream and Ginger Molasses Cookie Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Vanilla Ice Cream and Ginger Molasses Cookie Sandwiches

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