Beth’s Ginger Molasses Ice Cream Sandwiches | ENTERTAINING WITH BETH


Learn how to make my Ginger molasses Ice Cream sandwiches. Ginger Molasses Cookie are my all time favorite cookie, spicy and sweet with just the right amount of chewiness. But they don’t need to be limited to a Christmas cookie, in fact they are fantastic in the summertime where turned into some fantastic tasting ice cream sandwiches! So yummy and easy! xx Enjoy!

SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden

VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite

SHOP MY FAVORITE KITCHEN PRODUCTS IN MY KIT SHOP! http://bit.ly/2kQEjW2 (These links go to amazon where I am an affiliate partner)

SIGN UP FOR MY NEWSLETTER! http://bit.ly/2tktWg8

CLICK HERE TO PURCHASE THE CANDIED GINGER: http://bit.ly/2tWymZp

GINGER MOLASSES ICE CREAM SANDWICHES
Makes 10-12 cookies or 5-6 sandwiches

INGREDIENTS:
1 cup (200g) sugar
¾ cup (180 g) butter
1/3 cup (80 ml) molasses
1 egg
1 tsp (5 ml) vanilla extract
2 cups (240 ml) flour
1 ½ tsp (7.5ml) baking soda
1 tsp (5 ml) salt
1 ½ tsp (7.5ml) ground cinnamon
1 ½ tsp (7.5 ml) ground ginger
½ tsp (2.5ml) ground cloves
2 tbsp (30 ml) candied ginger, diced
¼ cup (50 g) sugar, for rolling cookie dough in

METHOD:
Pre-heat oven to 350F (176C).

In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy.
Add molasses, and beat, then add egg and vanilla.

In a separate bowl whisk together the flour, baking soda, salt, ginger and cloves. Add the flour mixture to the butter mixture, in thirds, beating in between each addition and scraping down the bowl as needed.

Then add the candied ginger. Refrigerate dough for at least 1 hour.

Scoop out dough with an ice cream scoop, and then roll in sugar.

Place cookies on a parchment lined cookie sheet leaving room to spread.

Bake 15 mins until cookies are set and begin to show cracks.

Allow to cool completely, assemble sandwiches with 1-2 scoops of ice cream, place assembled sandwiches on a cookie sheet and freeze for at least 1 hour (overnight even better) until ready to serve! Enjoy!

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

20 comments

  1. Hey Beth, l just found your channel and it’s amazing! Love all the fun and creative recipes you share. These ginger cupcakes looks so delicious! Can’t wait to try them out!

  2. When i saw your recipe and I just had to make these cookies right away. They tasted amazing, just the right amount of sweetness, chewiness, and the right amount of spice. However my cookies did not spread as thinly as yours. Could it be because I didn’t refrigerate the dough long enough? When i took the dough out it was still soft and not really cold. I only refrigerated them for a bit over an hour because I was so excited to eat them. They taste heavenly. Adding to my stables for sure. Love your video Beth.

  3. What a great idea! My fav cookie to make at Christmas is a ginger cookie sandwich with cream cheese filling. I love the idea of changing it up for summer with ice cream!!

Leave a Reply