Ginger, ginger, ginger! Try these Triple Ginger Ice Cream Sandwiches if you just can’t get enough ginger. Spicy ginger cookies filled with homemade ginger ice cream with a hint of Ceyenne spice.
Homemade Ginger Ice Cream Sandwiches are the perfect party dessert
I love to make ice cream sandwich fixins for an outdoor get-together. Not only is it a fun and refreshing dessert, but everything can be made at least a day ahead.
In fact, the ice cream has to be made the day before to have time to freeze. The cookies are better made a day ahead so they can soften just enough to make biting the sandwiches a little easier (no ice cream squish!).
All you have to do at the party is put everything on the table with an ice cream scoop.
If you’re having a larger crowd it’s nice to offer at least two different cookie flavors and several different ice creams to create a make-your-own ice cream sandwich bar.
Everyone can create their favorite combinations. If you make the cookies on the smaller size no one has to feel guilty about trying more than one combination.
Scroll through the step-by-step photos to see how to make Triple Ginger Ice Cream Sandwiches:
Now that you’ve made this recipe what should you do with all the extra egg whites? Check out this collection of recipes that use extra whites for some great ideas.
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Ginger Ice Cream
- 1 cup (8 oz, 240ml) whole milk
- 1/4 cup grated fresh ginger (use a piece about 2"-3" long)
- 1/4 teaspoon Ceyenne pepper (optional)
- 2 cups (16 oz, 480ml) heavy cream
- 3/4 cup (6 oz, 168g) granulated sugar
- 5 large egg yolks
- 1/2 cup minced candied ginger
- 2 1/2 cups (12.5 oz, 350g) all-purpose flour
- 3/4 teaspoon baking soda
- 2 tablespoons ginger powder
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 2 sticks (8 oz, 224g) unsalted butter, softened
- 1/2 cup (4 oz, 112g) granulated sugar
- 1/2 cup (4 oz, 112g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup (4 oz) molasses
- 1 egg
- 1 cup granulated sugar for coating the cookies
- Combine the milk, ginger and optional ceyenne in a small microwave proof container. Heat on high for about 2-3 minutes to scalding hot but do not allow it to boil over. Set the milk in the refrigerator for 1 hour to allow the ginger to steep. Check the flavor. If you want it stronger allow it to steep another hour.
- When the milk is flavored to your liking, combine the milk, cream and 1/2 the sugar in a saucepan. Heat over medium high heat until scalding hot.
- While the milk mixture is heating, whisk together the yolks and the remaining sugar.
- Whisk the scalding hot milk into the yolks. Return the mixture to the pan and reduce the heat to medium low. Cook the custard, stirring constantly, until it coats the back of a spoon or spatula. Strain the mixture into a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight.
- Run the custard in your ice-cream machine according to the manufacturer's directions. Just before removing the ice cream from the machine, pour in the chopped candied ginger and allow it to mix through the ice cream.
- Pack into a container. Place plastic wrap directly on the surface of the ice cream and cover the container with a lid. Freeze at least 8 hours or overnight.
Make the Cookies
- Preheat the oven to 350°F. Line two half-sheet pans with parchment paper. Sift together the flour, baking soda, ginger, salt and pepper. Set aside.
- On medium high speed, cream together the butter, granulated sugar and brown sugar until light and fluffy. Add the vanilla and molasses and mix to combine. Add the egg and mix to combine.
- With the mixer on low speed, slowly add the dry ingredients and mix just until combined.
- Place the remaining cup of granulated sugar into a wide shallow bowl or pie plate. Use a scooper or a tablespoon to portion the cookies into 1 1/2" balls. Drop each cookie ball into the granulated sugar and roll to coat. Place the coated cookies on a parchment lined baking sheet. Gently press each cookie ball to flatten slightly.
- Bake until the cookies are set but still look slightly under baked, about 10 minutes. The cookies will crack a bit while they bake. Cool on the sheet pan for 5 minutes and then transfer the cookies to a cooling rack to finish cooling.
I keep fresh ginger in the freezer between uses. It's very easy to grate the frozen ginger with a rasp grater.
These cookies will be crisp the day they are baked and will soften after a day. For ice-cream sandwiches I like them softened so I make the cookies the day before.
- Crystallized Candied Ginger Slices, 2.5 pound
- Cuisinart Frozen Yogurt-Ice Cream Maker
- Ice Cream/Cookie Scoop Set of 3
- Vollrath Wear-Ever Half-Size Sheet Pans
- Reynolds Non-Stick Baking Parchment Paper Sheets
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