Vanilla Ice Cream And Ginger Molasses Cookie Sandwiches Recipes

GINGER MOLASSES COOKIE SANDWICH WITH ROASTED BANANA ICE CREAM

Steps:

• To make the ice cream, scald half-and-half with vanilla beans. Combine eggs and sugar. Temper with half-and-half mixture. Continue to cook at low heat until the mixture coats the back of spoon. Process the ice cream in an ice cream maker according to manufacturer's instructions. Fold in the roasted bananas and keep chilled.
• To make the ginger molasses cookies, combine the dry ingredients. Cream together butter and sugar. Add dry ingredients, then wet. Finish by adding spices. Be careful not to over mix.
• Preheat the oven to 375 degrees F.
• Form in 1-inch balls and placed on greased cookie sheet 2 inches apart. Bake for 8 to 10 minutes.
• To make the chocolate sauce, prepare an ice bath, strainer, and container. Combine yolks in a bowl. Bring the milk, cream, sugar, chocolate, and vanilla bean to a boil. Temper the egg yolks and return to low heat, stirring constantly until thickened. Strain into a container placed in an ice bath.
• To serve, spoon desired amount of ice cream on top of a cookie and sandwich. Drizzle with chocolate sauce and serve immediately.

MOLASSES COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Adjust the oven rack to middle. Line 2 sheet trays with parchment.
• Whisk the brown sugar in a large bowl to get rid of the lumps. Add the butter and stir until smooth. Stir in the molasses, vanilla and egg, mixing until well combined.
• Whisk together the flour, baking soda, ginger , cinnamon, cloves and salt in a separate medium bowl. Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 2 minutes.
• Pour the granulated sugar onto a plate. Divide the dough into 12 equal-size balls and roll them in the sugar. Arrange the dough on the prepared sheet trays at least 2 inches apart. Press gently to flatten. Bake about 17 minutes. Let cool completely on the sheet trays.
• Spread the chocolate hazelnut spread between 2 cookies and sandwich them together. Repeat with the remaining cookies.

GINGERSNAP AND LEMON ICE CREAM SANDWICHES

Steps:

• Make the gingersnaps:
• Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.
• Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen.

FROSTED MOLASSES GINGER SANDWICH COOKIES

Steps:

• In a large bowl, cream together 1 cup margarine and sugar until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in boiling water; stir into the molasses mixture. Gradually mix in the flour to make a smooth dough. Cover and chill dough for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into circles using a 3 inch round cutter. Cut a smaller 1 inch circle out of half of the cookies. It is easier to cut the center hole after the cookies have been placed onto the cookie sheets. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 7 to 10 minutes in the preheated oven, until edges begin to darken. Allow cookies to cool completely before sandwiching. Frost solid cookies and place a cookie with the center hole on top.
• To make the frosting: Beat 1 tablespoon of margarine and water together. Blend in the ginger and salt. Gradually beat in the confectioners' sugar until the desired consistency is reached. Sandwich between cooled cookies.