I wanted to squeeze in one last holiday treat recipe before Christmas, and I do mean squeeze in the literal sense, because the constant parade of December sweets- cookies, truffles and cheesecakes to name a few- has me in stretchy pants all day errrry day. Jeans, I will see you in late January after my annual new year cleanse). I thought I’d go with something a little out of the ordinary for this time of year and make some Gingerbread Ice Cream Sandwiches with homemade maple ice cream!
Maybe for some of you ice cream (or any frozen treat for that matter) in December is completely unheard of, but I live in Cali where it’s perfectly acceptable. Plus, I hear we are having record warm temps across the country this week, which is exactly what inspired me to make this cool Christmas dessert.
The gingerbread cookies are soft and chewy, making them an ideal candidate for ice cream sandwiches. And I love how the homemade maple ice cream compliments all the warm spices in the cookies, but feel free to use any store bought ice cream if you’re looking for a time saver. I won’t tell…
If you’re not completely sold on these gingerbread ice cream sandwiches, I still recommend that you make the cookies. They’re fabulous on their own, or you could swap out the maple ice cream for maple buttercream frosting and make gingerbread whoopie pies, which I happen to know are amazing because I made a batch of them a couple of weeks ago and they were a hit as well. Now you’re starting to see why the stretchy pants have become a necessity, eh?
If you make these Gingerbread Ice Cream Sandwiches (which you absolutely should), tag them with #LePetitEats on Instagram so I can see your creation! Happy holidays everyone!
Gingerbread Ice Cream Sandwiches with Maple Ice Cream
The gingerbread cookies are soft and chewy, making them an ideal candidate for ice cream sandwiches. And I love how the homemade maple ice cream compliments all the warm spices in the cookies, but feel free to use any store bought ice cream if you’re looking for a time saver.
For the maple ice cream:
- 1 cup half & half
- 1 cup whole milk
- 1 tablespoon sugar
- 6 egg yolks
- 1 cup chilled heavy cream
- 1 cup maple syrup
- Pinch of sea salt
For the gingerbread cookies:
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon freshly grated nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup light brown sugar packed
- 8 tablespoons unsalted butter melted
- ¼ cup molasses
- 3 tablespoons crystallized ginger finely chopped
- 1 egg
Combine the half & half, milk and sugar in a saucepan and gently warm until hot, but not boiling. Add the egg yolks to a separate large bowl and whisk until combined. Gradually pour in the hot milk and cream mixtures into the egg yolks, whisking constantly until combined.
Pour the mixture into a clean saucepan and heat over medium-low heat. Cook, stirring often, until the custard is thick enough to coat a wooden spoon and reaches a temperature of 170 degrees.
Pour the heavy cream and maple syrup into a separate large bowl and place a strainer over top. Strain the custard into the heavy cream and maple syrup. Add a pinch of salt, then stir together until well combined. Cover and chill for 4 to 6 hours, then freeze in an ice cream machine following the manufacturer's instructions. Freeze until ready to use.
To make the gingerbread cookies, whisk together the flour, spices, baking soda and salt in a mixing bowl.
In a separate large bowl, whisk together the brown sugar, melted butter, molasses and crystallized ginger. Add the egg and continue to whisk until blended.
Add the flour mixture and fold together using a rubber spatula until just combined.
Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat. Using a 1 tablespoon cookie scoop, roll the dough into a ball, flatten slightly and place 2 inches apart on the baking sheet. Bake until the cookies are puffy, about 11-12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
When cookies have cooled, assemble ice cream sandwiches by adding a scoop of ice cream to the flat side of one cookie and then topping it with a second cookie.