“Ice cream sandwiches are a summer thing..,” is a sentence you won’t ever hear in my house, not even on the coldest of days! My dad and all my siblings are ice cream lovers, so we have it a lot.. but I really don’t mind cause I love it, too! It’s only the best stuff ever.. well, next to dark chocolate. Dark chocolate will always be number one on my list of favorite things to indulge in.
So, who wants to eat a bunch of cold gingerbread ice cream sandwiches with me? These are probably my new favorite way of eating gingerbread cookies this season. Seriously! They’re so good, especially that ice cream. Vanilla ice cream + bourbon and caramel, equals the best combination. And probably the only way I’ll have bourbon, the stuff by itself is straight up nasty to me, but I will say I could eat this ice cream all day with it in there cause it’s that good.
Another good thing about these cookies/ice cream is you can mix them together in a jiffy at 10 o’clock at night, throw in the freezer/fridge overnight and then bake and assemble first thing in the morning. Pretty easy!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/4 cups butter, room temperature
- 1/3 cup brown sugar
- 1/2 cup molasses (full flavor)
- 1 large egg, room temp. and lightly beaten
- 1 can (14 ounce) sweetened condensed milk
- 1 pint (2 cups) heavy whipping cream
- 1 tablepoon bourbon
- 1/3 cup caramel sauce
- seeds from 1 vanilla bean
- In a mixing bowl, sift together the flour, baking soda, salt, and spices. Set aside.
- With an electric mixer, beat together the butter and brown sugar till light and fluffy. Scrape down the sides, add the egg and molasses and beat till just combined. Scrape the sides down again and gradually add the flour mixture. Mix on medium speed till all the flour is just incorporated. The dough should be stiff but still a little sticky.
- Remove from mixer and onto a lightly floured surface. Knead into a cube and wrap well with plastic wrap. Chill in the fridge over night, or at least 3 hours.
- Take the chilled dough from the fridge and turn out onto a lightly floured surface. Cut dough in half and place the unused half back in the fridge while you work with the other one. Roll each half out into 1/4-inch thickness. Using a round cookie cutter 3-inch in diameter, cut out as many rounds as possible. Place each round at least 1-inch apart from each other on a large cookie sheet lined with parchment paper. Bake at 350°F for 10-12 minutes until edges are firm to touch and the center is somewhat soft. Cool 5 minutes on the pan then transfer to cooling rack to cool completely. Repeat the rolling, cutting, and baking process with the other chilled half and all the extra dough pieces are used.
- With a sharp knife slit open the vanilla bean and scrape out all the seeds, place in a large bowl with the condensed milk and bourbon. Stir well until all the seeds are distributed throughout.
- Beat the heavy cream until stiff peeks form and then gently stir into the condensed milk mixture until combined. Add the caramel and swirl with a knife.
- Pour the mixture into a loaf pan and evenly spread around. Cover tightly with foil and place in freezer to freeze over night or at least 7 hours.
- Place all the cookies in the freezer for 5 minutes and then remove when cold. Remove ice cream from the freezer and spoon about 3 tablespoons of ice cream onto a cookie and sandwich together with another cookie. Quickly place each assembled cookie/sandwich in a freezer safe container and freeze till you're ready to eat them.
- You must be quick about putting each cookie together as the ice cream that binds them together starts to melt very quickly. Before eating them, make sure the ice cream has hardened to the cookies(30 minutes in the freezer to get that).
- I got a total of 30 cookies out of this recipe, so that made 15 ice cream sandwiches.