Ginger Ice Cream Sandwiches with Molasses Cookies are my new favorite dessert.  These are seriously addicting.  I have always loved molasses cookies and have never tried making my own until now.  These ones are perfect if you enjoy a soft, chewy molasses cookie that stays soft and chewy.  And this consistency makes them the perfect cookie for an ice cream sandwich.  The ginger ice cream is creamy, sweet and spicy and is incredible sandwiched between these delectable molasses cookies.

Ginger Ice Cream Sandwiches with Molasses Cookies

Ginger Ice Cream Sandwiches with Molasses Cookies

Ginger Ice Cream Sandwiches with Molasses Cookies

Ginger Ice Cream Sandwiches with Molasses Cookies

The Molasses Cookies
1 stick of butter
1 cup brown sugar
1/2 cup white sugar
1/2 cup molasses
2 eggs
2 tbs vegetable oil
1 tsp crushed fresh ginger
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

The Ginger Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup fresh ginger, peeled and chopped
2/3 cup sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup coconut rum

Baking the Molasses Cookies
Preheat oven to 375 degrees.  In a large mixing bowl, combine all wet ingredients including the fresh ginger.  In a separate mixing bowl, sift remaining dry ingredients together.  Gradually mix dry ingredients into wet ingredients until thoroughly combined.  Scoop tablespoonfuls of the batter onto parchment lined baking sheets, spreading each cookie out to a 1 1/2 inch diameter circle leaving about 1 1/2 inches between each cookie.  Bake for 8 minutes.  When you remove the cookies from the oven, they will look very puffy, not to worry though.  As they cool, they will fall back down and will be a perfectly soft and chewy consistency.  Transfer cookies from baking sheet onto a wire cooling rack allowing cookies to cool completely.  You should have about 32 cookies and they should be around 2 1/2 inches in diameter after they are baked.

Making the Ice Cream
In a small saucepan, heat one cup of heavy cream with the fresh ginger.  Bring mixture to a boil then reduce heat and allow to simmer for 15 minutes.  Remove from heat and steep the ginger in the cream until the cream has cooled completely.  Pour cream through a strainer to remove all fresh ginger pieces.

In a large mixing bowl, whisk together remaining ice cream ingredients and ginger cream until thoroughly combined and sugar has dissolved.  Pour ice cream mixture into your ice cream maker and run the machine for about 25-30 minutes or until the ice cream is formed.  Place ice cream in the freezer to finish freezing.

Making the Ice Cream Sandwiches
Once the cookies have cooled completely, use a cookie cutter to cut a shape out of each cookie.  You can see this in the pictures below.  The size and consistency of the cookies is perfect for using a cookie cutter and you have fun shaped ice cream sandwich.  If you don’t have a cookie cutter, they will look and taste just as good as delicious as is.

Once all of the cookies are ready and the ice cream is firm, place one heaping scoop of ice cream onto a cookie and top with a second cookie and press slightly.  Repeat this process for as many sandwiches as you would like to make or plan on eating.  I recommend only making as many sandwiches as you plan on eating or serving at one time because the cookies will stay soft.  You can certainly freeze the sandwich after it is made and it will still taste amazing, but the cookie will be much more firm and chewy straight from the freezer.

Ginger Ice Cream Sandwiches with Molasses Cookies

Ginger-Molasses-cookie-post-2

Ginger Ice Cream Sandwiches with Molasses Cookies

Ginger Ice Cream Sandwiches with Molasses Cookies

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