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Horchata Ginger Molasses Ice Cream Sandwiches

Ginger Molasses Cookie Ice Cream Sandwiches

These Ginger Molasses Cookie Ice Cream Sandwiches feature cinnamon-infused homemade horchata ice cream sandwiched between ginger and molasses cookies. They’re a warmly spiced and creative treat you can enjoy during summer and fall!
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Course: Dessert
Cuisine: American
Keyword: Cookies, Ice Cream
Prep Time: 30 minutes
Cook Time: 9 minutes
Chilling Time: 5 hours
Total Time: 5 hours 39 minutes
Servings: 8 Ice Cream Sandwiches
Calories: 855kcal
Author: Emily Laurae


  • Mixing Bowl
  • Spatula
  • Mixer
  • Tablespoon or Cookie Scoop
  • Parchment Paper
  • Baking Tray
  • Saucepan
  • Whisk
  • Cookie Cutter


Ginger Molasses Cookies

  • 2 Cups + 2 Tbsp (270 g) All-Purpose Flour
  • 2 teaspoon Baking Soda
  • 2 teaspoon Ginger
  • 2 teaspoon Cinnamon
  • ½ teaspoon Cloves
  • ½ teaspoon Salt
  • ¼ teaspoon Nutmeg
  • ¾ Cup (170 g) Unsalted Butter , Room Temperature
  • ½ Cup (100 g) Granulated Sugar
  • ½ Cup (110 g) Brown Sugar, packed
  • 1 Egg, room temperature
  • 4 tablespoon (85 g) Molasses
  • Granulated Sugar, to coat cookies

Horchata Ice Cream

  • 1 Cup (250 ml) Whole Milk
  • 1 teaspoon Vanilla Extract
  • ¾ Cup (150 ml) Granulated Sugar
  • Pinch Salt
  • 10 Canela Cinnamon Sticks, broken into pieces
  • 2 Cups (500 g) Almond Heavy Whipping Cream, divided
  • 5 Egg Yolks


Ginger Molasses Cookies

  • Whisk together your dry ingredients – the flour, baking soda, ginger, cinnamon, cloves, sea salt and nutmeg in a bowl and set aside.
    2 Cups + 2 tablespoon All-Purpose Flour, 2 teaspoon Baking Soda, 2 teaspoon Ginger, 2 teaspoon Cinnamon, ½ teaspoon Cloves, ½ teaspoon Salt, ¼ teaspoon Nutmeg
  • Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. Make sure to take a second to scrape down the bowl before then adding your egg, then adding the molasses.
    ¾ Cup Unsalted Butter, ½ Cup Granulated Sugar, ½ Cup Brown Sugar, 1 Egg, 4 tablespoon Molasses
  • Slowly add the dry ingredients in three separate stages, mixing until your ingredients have fully combined.
  • At this point the dough will seem quite sticky! Place into an airtight container let the dough rest in the fridge for an hour or so until firm and chilled.
  • Before getting ready to scoop each cookie, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
  • Using a cookie scoop or a tablespoon, roll your chilled dough into small balls. Pour some granulated sugar into a small bowl, and one by one, coat each cookie completely in sugar. 
    Granulated Sugar
  • Place your preferred number of cookies onto a baking sheet and bake for about 9 minutes. Remove from the oven once you start to see some slight cracks on top and let cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.
  • If you don’t end up baking off all your cookies at once, place your scooped and sugar-coated extras in a ziplock bag and throw them into the freezer. Bake them fresh as desired!

Horchata Ice Cream

  • Place the milk, vanilla extract, sugar, salt, cinnamon sticks and half of your almond heavy cream (250 ml) into a large saucepan and warm gently at medium heat. Once the mixture starts to simmer, give it a quick stir and remove from heat and cover, letting the cinnamon infuse with the ingredients for one hour.
    Granulated Sugar, 1 Cup Whole Milk, 1 teaspoon Vanilla Extract, ¾ Cup Granulated Sugar, Pinch Salt, 2 Cups Almond Heavy Whipping Cream, 10 Canela Cinnamon Sticks
  • After the infusion period is complete, turn the heat to medium again to gently heat up your cinnamon mixture. Place the egg yolks into a large bowl and whisk them together. Then set a strainer on top of your bowl.
    5 Egg Yolks
  • Pour the warmed, not hot, cinnamon mixture through the prepared strainer into the egg yolks, allowing the strainer to catch any cinnamon bark bits. Make sure to whisk throughout this step so that the egg yolks do not get overheated by the milk mixture and start to cook!
  • Pour everything back into the saucepan and heat on medium-high while stirring constantly with a spatula. The mixture should start to thicken over the next 5 minutes or so until it coats the back of your spatula.
  • Using the strainer once again, pour the mixture into your leftover 250 ml of almond whipping cream. Cool by placing your bowl of prepared ice cream mixture into an ice bath, then place in the fridge for at least 4 hours. Then it’s up to you – you can churn using the ice cream maker of your choice or place it straight into the freezer.

Assembling  the Ice Cream Sandwiches

  • Grab one ginger molasses cookie and place top down on a small baking tray or plate.
  • Place two scoops of slightly thawed ice cream on top of the bottom cookie.
  • Complete the sandwich by placing another cookie on top. Gently push the top cookie down to flatter and immediately place in the freezer to chill.
  • Once chilled, remove the sandwiches from the freezer. Using a circular cookie cutter, cut through the cookies and ice cream to ensure a perfect circle and even sides!


Storing and freezing
Storing unbaked cookie dough: The cookie dough doesn’t need to be baked right away. You can keep it in the freezer and then thaw it overnight in the fridge when you’re ready to bake. Bring the dough to room temperature before rolling the cookie balls and coating with sugar. 
Storing ice cream: Freeze the homemade ice cream in an airtight container and enjoy it within 2 to 3 weeks.
Storing homemade ice cream sandwiches: Wrap each frozen sandwich individually in plastic wrap and store them in the freezer for up to 1 month. 


Calories: 855kcal | Carbohydrates: 104g | Protein: 11g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 479mg | Potassium: 347mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1648IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 4mg
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