These Ginger Molasses Cookies and Brown Sugar Bourbon Ice Cream Sandwiches are soft and chewy ginger molasses cookies stuffed with creamy decadent brown sugar bourbon ice cream.
My all time favourite creamy, smooth, decadent, and outrageously delicious ice cream turned into the best ice cream sandwiches when paired with chewy delicious ginger molasses cookies. The result: Ginger Molasses Cookies and Brown Sugar Bourbon Ice Cream Sandwiches. It’s a terribly large mouthful, but has the ultimate ice cream sandwich experience. The Brown Sugar Bourbon Ice Cream recipe is an older slightly adapted Bon Appétit recipe and the cookies are adapted from Gimme Some Oven, so there really isn’t much in the area of recipe development, but combining these two recipes make a glorious dessert spot on target! I shared these with some friends … when people start moaning with pleasuring while eating you know it’s a good thing.
This post was supposed to have made its way to you much sooner, however I got bit by a dog (in the butt!!) on my regular jogging route on the weekend. It was sudden, crazy, and now my butt stings, but don’t worry all us fur baby loving peeps, I still love those creatures like crazy. I’ve never had a dog or any animal for that matter, lunge at me and have its teeth sink into me. Have you? It was traumatic for a short period of time, but mostly inconvenient with follow-up doctor’s visits and lots of Polysporin application (since it’s my ass and all that). It’s a good thing in my previous life I was required to have a tetanus shot for work so I don’t have to go through that lovely experience again. And, I’ll heal to run another day. Because without running, there’s no way these ice cram sandwich cookies can happen at their current frequency.
The recipes are super straightforward to follow. Don’t be like me and get too excited about the ice cream, to the point that you don’t let it set enough and have melting ice cream sandwiches all over the places. They’re truly that good. And I’m truly that silly.
The bourbon is minimal, but I’d say it’s most definitely required. It gives the ice cream an added layer of depth and a hit of flavour to contrast against the brown sugar and vanilla flavours. It helps keep the ice cream soft so it’s nice to keep in the recipe. If you don’t have bourbon around the house and don’t want to buy a bottle solely to make some ice cream, rye or whiskey will also work well.
Soft and chewy ginger molasses cookies stuffed with creamy decadent brown sugar bourbon ice cream.
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
- Ice Cream:
- 1 cup whole milk
- 3/4 cup heavy cream
- 1/2 cup (packed) dark brown sugar
- 6 large egg yolks
- 2 tbsp sugar
- 1/8 tsp kosher salt
- 2 tbsp bourbon (I like around 3 tbsp, taste the custard to see if you need more or not. I wouldn't go over 4 tbsp as the bourbon will be all you can taste)
- 1 tsp vanilla extract
- 1 1/2 cups butter, at room temperature
- 2 cups granulated sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/4 cup demerara (turbinado) sugar
- Ice Cream:
- Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled which is fine).
- Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves, a couple of minutes.
- Whisking yolk mixture constantly, slowly and gradually add 1/4 cup of hot cream mixture at a time (to prevent the eggs in the yolk mixture from scrambling.). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2-5 minutes (this isn't a terribly thick custard, it will be runny like a gravy). Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.
- Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired. Do Ahead: Custard can be made 1 day ahead. Cover and chill.
- Process custard in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze. Ice cream can be made 3 days ahead.
- Preheat oven to 375° F.
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
- In the bowl of an electric stand mixer, beat together butter and granulated sugar on medium speed for 1 minute until light and fluffy. Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled.
- Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with demerara sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They may crack more while cooling.) Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
- Use immediately or store in a sealed container for up to 1 week.
- To assemble:
- Using an ice cream scoop, scoop ice cream onto one cookie and place another cookie on top. Eat immediately, or place in freezer to firm up (at least 30 minutes).