These ice cream sandwiches marry the intense flavors of salted chocolate, ginger, and cayenne pepper with the richness of homemade ice cream. The combination of spicy ginger and a hint of heat from cayenne pepper perfectly complements the indulgent chocolate ice cream, sandwiched between two cookies for the ultimate dessert experience.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon salt. 4 ounces dark chocolate, chopped. 2 teaspoons vanilla extract. 1 tablespoon ground ginger. 1/4 teaspoon cayenne pepper. 12 cookies chocolate diablo ginger or any preferred flavor.
Instructions: Over medium heat, stir the heavy cream, milk, sugar, cocoa powder, and salt in a saucepan every now and then until the mixture starts to steam. Take it off the heat and add the chocolate chips. Stir it in until it's all melted and smooth. The ground ginger, cayenne pepper, and vanilla extract should all be mixed in well. Put the mixture in a bowl and cover it with plastic wrap. Press the plastic wrap directly onto the mixture's surface to keep a skin from forming. Put in the fridge until it's cold, preferably overnight. Once the mixture is cold, use an ice cream maker and follow the directions on the box until it has the consistency of soft serve. Move the ice cream to a shallow dish and freeze it for at least 4 hours, or overnight, until it is firm. To make the ice cream sandwiches, put a lot of ice cream on one cookie and then put another cookie on top of it, pressing gently to stick. Do it again with the rest of the ice cream and cookies. You can serve them right away or wrap each one in plastic wrap and freeze them until you're ready to serve them.
Prep Time: 30 minutes
Cook Time: 10 minutes
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