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Brown Sugar Bourbon Ice Cream Sandwiches in a baking loaf tin.

Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches

These Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches are soft and chewy ginger molasses cookies stuffed with creamy decadent brown sugar bourbon ice cream.

Course Dessert
Cuisine American
Keyword chewy cookies, ginger molasses cookies, homemade ice cream, homemade ice cream sandwiches, ice cream sandwiches
Prep Time 30 minutes
Cook Time 1 hour
Chilling 6 hours
Total Time 7 hours 30 minutes
Servings 14 sandwiches
Calories 598 kcal
Author Samantha


Brown Sugar Bourbon Ice Cream:

  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 1/2 cup dark brown sugar, packed
  • 6 large egg yolks
  • 2 tbsp granulated sugar
  • 1/4 tsp kosher salt
  • 2 tbsp bourbon (up to 4 tbsp)
  • 1 tsp pure vanilla extract

Ginger Molasses Cookies:

  • 1 1/2 cups unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1/2 cup molasses*
  • 2 large 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


Brown Sugar Bourbon Ice Cream:

  1. 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).

  2. 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).

  3. 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.

  4. 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.

  5. 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.

Ginger Molasses Cookies:

  1. Preheat oven to 375° F and line 2-4 baking trays with parchment paper.

  2. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

  3. 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.

  4. 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.

  5. Use immediately or store in a sealed container for up to 1 week.

  6. 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).

Recipe Notes

* do not use blackstrap molasses as it is more bitter than regular molasses. 

Nutrition Facts
Ginger Molasses Cookies and Brown Sugar Bourbon Homemade Ice Cream Sandwiches
Amount Per Serving
Calories 598 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Cholesterol 181mg60%
Sodium 605mg26%
Potassium 282mg8%
Carbohydrates 80g27%
Fiber 1g4%
Sugar 52g58%
Protein 7g14%
Vitamin A 972IU19%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.