Description
These Salted Honey Gingerbread Ice Cream Sandwiches are the perfect combination of rich, spiced gingerbread cookies and creamy, indulgent ice cream. The gingerbread cookies are flavored with warm spices like cinnamon, ginger, and cloves, and they’re perfectly complemented by a generous scoop of honey ice cream. A touch of flaky sea salt balances out the sweetness and enhances the flavors in this festive, irresistible dessert.
Ingredients
Scale
- For the Gingerbread Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground black pepper (optional for a spicier flavor)
- For the Honey Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- For Assembly:
- Flaky sea salt, for sprinkling (such as Maldon)
Instructions
- Make the gingerbread cookies:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, beat the butter and brown sugar together until light and fluffy. Add the egg, molasses, and vanilla extract, and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Divide the dough in half, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll out the dough on a floured surface to about 1/4-inch thick. Use a cookie cutter to cut out shapes (circles or squares) for the sandwiches.
- Place the cookies on the prepared baking sheets and bake for 8-10 minutes or until the edges are golden. Let the cookies cool on a wire rack.
- Make the honey ice cream:
- In a medium saucepan, combine the heavy cream, milk, honey, and salt. Heat over medium heat, stirring occasionally, until the honey is dissolved and the mixture is hot (but not boiling).
- Remove from heat and let cool slightly. Stir in vanilla extract.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream is thickened, transfer it to a container and freeze for at least 4 hours to firm up.
- Assemble the ice cream sandwiches:
- Place one scoop of honey ice cream onto the flat side of one gingerbread cookie. Top with another cookie to form a sandwich.
- Gently press to flatten and slightly spread the ice cream to the edges.
- Roll the edges of the ice cream sandwich in flaky sea salt. Repeat for the remaining sandwiches.
- Serve:
- Serve immediately or store the ice cream sandwiches in an airtight container in the freezer until ready to serve. Enjoy!
Notes
- If you don’t have an ice cream maker, you can make the honey ice cream by mixing the ingredients together and freezing in a container. Stir every 30 minutes for the first few hours to break up ice crystals.
- These ice cream sandwiches are perfect for holiday parties or as a sweet treat during the winter season!
- You can substitute the honey ice cream with vanilla ice cream or any flavor of your choice.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 34g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40 mg