With these ice cream sandwiches, you can enjoy the delicious mix of ginger, molasses, and honey. When you mix rich, creamy ice cream with the spicy, sweet gingersnap cookies, you get a great treat that you can eat on a sunny day or when you're feeling down.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup honey. 1/4 cup molasses. 1 tablespoon ground ginger. 1 teaspoon vanilla extract. Pinch of salt. 1 cup crushed gingersnap cookies for sandwiching.
Instructions: In a saucepan, combine heavy cream, whole milk, honey, molasses, ground ginger, vanilla extract, and salt over medium heat. Stir constantly until the mixture is heated through and well combined, about 5-7 minutes. Do not boil. Remove from heat and let it cool to room temperature. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Once the ice cream is firm, scoop desired amount onto a gingersnap cookie and sandwich it with another gingersnap cookie. Repeat with remaining cookies and ice cream. Serve immediately or wrap each sandwich individually in parchment paper and freeze for later enjoyment.
Prep Time: 20 minutes
Cook Time: 10 minutes
Savanna Whitlock