Triple Ginger Ice Cream Sandwich Recipe

4.41 from 5 reviews

Triple Ginger Ice Cream Sandwich Recipe

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.

Prep Time1

Bake Time20

Chilling Time8

Total Time9 20

Servings:18 sandwiches

Ingredients

Ginger Ice Cream

8 oz whole milk (1 cup)
¼ cup grated fresh ginger (use a piece about 2"-3" long)
16 oz heavy cream (2 cups)
6 oz granulated sugar (¾ cup)
5 large egg yolks
½ cup minced candied ginger

Ginger Cookies

12 ½ oz all-purpose flour (2 ½ cups, see note)
¾ teaspoon baking soda
2 tablespoons ginger powder
½ teaspoon table salt
¼ teaspoon ground black pepper
8 oz unsalted butter (softened)
4 oz granulated sugar (½ cup)
4 oz light brown sugar (½ cup)
1 teaspoon vanilla extract
4 oz molasses (½ cup)
1 egg
1 cup granulated sugar for coating the cookies

Instructions

Ice Cream

Combine 8 oz whole milk and ¼ cup grated fresh ginger 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, 16 oz heavy 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 5 large egg 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 ½ cup minced 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 12 ½ oz all-purpose flour, ¾ teaspoon baking soda, 2 tablespoons ginger powder, ½ teaspoon table salt¼ teaspoon ground black pepper. Set aside.
On medium high speed, cream together 8 oz unsalted butter, 4 oz granulated sugar4 oz light brown sugar until light and fluffy. Add 1 teaspoon vanilla extract4 oz molasses and mix to combine. Add 1 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.

Assembly

Line up the cookies in pairs, matched by size. Place a scoop of ice cream onto the flat side of one cookie and sandwich the two together. Serve immediately or freeze until ready to serve.

Notes

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.

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