Side Pannel
Dark And Stormy Ice Cream Sandwiches
Dark And Stormy Ice Cream Sandwiches
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- For the cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 2/3 cup unsulfured molasses
- 1 large egg
- 1/2 cup finely chopped candied ginger
- For the ice cream sandwiches:
- 1 half-gallon vanilla ice cream
- 1/2 cup finely chopped candied ginger
- 1/4 cup unsulfured molasses
- Finely grated zest of 1 lime
Directions
Arrange a rack in the middle of the oven and heat to 325°F. Line 2 (8x8-inch) baking pans with parchment paper, leaving some overhang on two sides of each pan.
Whisk the flour, baking soda, cinnamon, ground ginger, cloves, salt, and pepper together in a medium bowl.
Cream together the butter and brown sugar with a hand mixer or in the bowl of a stand mixer with the paddle attached at medium speed until light and fluffy, about 5 minutes. Add the egg and molasses and mix well. Add the flour mixture and beat until just combined.
Press half of the cookie dough into each pan, making sure to get the dough into each corner of the pans. Sprinkle the dough with the candied ginger. Bake until the edges are golden brown but the middle is still soft, 20 to 25 minutes. A slightly underbaked cookie will freeze softer and be easier to eat.
Place the pans on a wire cooling rack and let cool 15 minutes. Grasping the parchment paper as a sling, remove the cookie squares from the pans and cool completely on the rack. Meanwhile, let the ice cream sit at room temperature for 30 minutes to soften.
Transfer the ice cream to a large bowl and fold in the candied ginger, molasses, and lime zest.
Return 1 cookie square (parchment and all) to its original baking pan. Transfer the ice cream onto that cookie square and spread it into an even layer. Remove the parchment from the second cookie square, place it on top of the ice cream, and carefully press to combine. Freeze for at least 4 hours, or until solid.
Grasping the parchment, remove the ice cream sandwich slab from the pan and place on a cutting board. Using a long serrated knife, cut into 9 squares.
Whisk the flour, baking soda, cinnamon, ground ginger, cloves, salt, and pepper together in a medium bowl.
Cream together the butter and brown sugar with a hand mixer or in the bowl of a stand mixer with the paddle attached at medium speed until light and fluffy, about 5 minutes. Add the egg and molasses and mix well. Add the flour mixture and beat until just combined.
Press half of the cookie dough into each pan, making sure to get the dough into each corner of the pans. Sprinkle the dough with the candied ginger. Bake until the edges are golden brown but the middle is still soft, 20 to 25 minutes. A slightly underbaked cookie will freeze softer and be easier to eat.
Place the pans on a wire cooling rack and let cool 15 minutes. Grasping the parchment paper as a sling, remove the cookie squares from the pans and cool completely on the rack. Meanwhile, let the ice cream sit at room temperature for 30 minutes to soften.
Transfer the ice cream to a large bowl and fold in the candied ginger, molasses, and lime zest.
Return 1 cookie square (parchment and all) to its original baking pan. Transfer the ice cream onto that cookie square and spread it into an even layer. Remove the parchment from the second cookie square, place it on top of the ice cream, and carefully press to combine. Freeze for at least 4 hours, or until solid.
Grasping the parchment, remove the ice cream sandwich slab from the pan and place on a cutting board. Using a long serrated knife, cut into 9 squares.
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