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Recipe

Ginger Cookie-Mashed Raspberry Ice Cream Sandwiches

Yield: 48 cookies

Servings: 12

A simple slice-and-bake technique makes this cookie quick and efficient. Plus, it produces uniformly sized cookies. This recipe yields double the cookies you will need for the sandwiches. Freeze extra cookies for later, or double the ice cream and make more ice cream sandwiches (such as the lemon variation below).

Ingredients

For the ice cream

  • 6 oz. frozen, no-sugar-added raspberries, thawed
  • 21 oz. French Vanilla Ice Cream or 1-1/2 14-oz. containers store-bought vanilla ice cream

For the cookies

  • 10 oz. (2-1/4 cups) unbleached all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1-1/2 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. kosher salt
  • 8 oz. (16 Tbs.) unsalted butter, at room temperature
  • 1 cup granulated sugar; more as needed
  • 1/2 firmly packed cup light brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup (4 oz.) molasses

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 135
  • Sodium (mg): 270
  • Carbohydrates (g): 59
  • Fiber (g): 1
  • Sugar (g): 39
  • Protein (g): 5

Preparation

Make the ice cream

  • Put the thawed berries in a strainer over a bowl to drain any excess liquid.
  • Put an 8×8- or 9×9-inch pan in the freezer. If the ice cream was frozen after churning (or if you’re using store-bought ice cream), let it sit at room temperature for about 10 minutes to soften. Put the ice cream in a large bowl. With a wooden spoon or silicone spatula, stir in the raspberries until streaked evenly through the ice cream. Spread the ice cream into the frozen pan, cover with plastic wrap directly on the surface of the ice cream, and freeze until scoopable, about 4 hours or overnight.

Make the cookies and assemble the sandwiches

  • In a large bowl, whisk the flour, baking soda, ginger, cinnamon, allspice, white pepper, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a hand-held electric mixer and a large bowl), beat the butter, 1/2 cup of the granulated sugar, and the brown sugar until smooth, scraping down the bowl as needed, about 1 minute. Mix in the egg and then the molasses. On low speed, stir in the dry ingredients in two additions, scraping down the bowl as needed. Refrigerate the dough until very firm, at least 3 hours.
  • Divide the dough into 3 pieces (each about 9-1/2 oz.). On a lightly sugared work surface, roll each piece into a 10-1/2-inch-long log. Refrigerate the logs for several hours until hard enough to slice without compressing the dough.
  • Position a rack in the center of the oven, and heat the oven to 350°F. Line two large rimmed baking sheets with parchment. Cut the dough into 1/4-inch-thick slices. Put the remaining 1/2 cup granulated sugar in a bowl. Toss the slices in the sugar, coating them completely, then place 2 inches apart on the prepared baking sheets. Bake the cookies until set and evenly colored, 10 to 12 minutes.
  • To assemble the sandwiches, place 12 of the cookies bottom side up on a large rimmed baking sheet. Place a large scoop of ice cream on each. Top with a second cookie, and gently press to adhere the sandwiches together. Freeze until ready to serve.

Variation: Ginger Cookie and Lemon Ice Cream Sandwiches

  • Omit the raspberries, and instead stir (or beat in a stand mixer with the paddle attachment) 2 Tbs. finely grated lemon zest into the softened or just-churned vanilla ice cream. Proceed with the recipe as directed above.

 

Reviews

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Reviews (1 review)

  • user-6063270 | 05/26/2019

    Absolutely fabulous. Will add more raspberries to next batch of ice cream.

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