Recipe Swap: Ice Cream Sandwiches!

I can’t believe it’s already been a month since my last recipe swap post! They say time flies when you’re having fun and I’ve certainly been having a lot of fun this summer.

For those of you who may not know, I’m part of an ever-growing group of foodies from all over the world that participate in a monthly recipe swap. Christianna from (Burwell General Store) is the creator of the swap and every month she emails us with a vintage recipe (from a darling old cookbook called All Day Singing and Dinner on the Ground) that she then asks us to reinterpret. We get a few weeks to dream and think up what we’ll make, and then everyone posts their creations on the first Sunday of every month.

This month, Christianna chose an old time recipe for Sorghum Molasses Cookies.

I was glad to see the original recipe was so classic and simple, but at the same time it offered a lot of possibilities for reinterpretation. I thought about making a ginger & molasses BBQ sauce. I thought about making a dark oatmeal and molasses bread. But the more I thought about it, the more I realized that all I wanted was to eat a really delicious molasses cookie. And then I realized I wanted to eat two delicious molasses cookies with ice cream stuffed in the middle.

Yep, that’s right. I made ice cream sandwiches. It’s August and I was asked to reinterpret a cookie recipe so I went with what my heart told me. In my humble opinion, there is no better summer dessert than the ice cream sandwich.

I will make a quick confession before I get to the recipe. I used store bought ice cream (gasp!). I don’t currently own an ice cream maker, so making homemade ice cream isn’t really a possibility. So, I bought ice cream from the store and dressed it up a bit. This past week, I inherited a bunch of amazing produce from my friends at Working Hands Farm, which included quite a few pints of blueberries. These blueberries were some of the best I’ve ever eaten, and it seemed like a no-brainer to include them in my recipe swap. So thank you, Working Hands Farm, for growing really delicious things and inspiring me to make particularly delicious ice cream sandwiches.

Happy August to all of you, and please do check out what the other lovely swappers have created this month!

Ice Cream Sandwiches: Ginger Molasses Cookies with Blueberry Swirl Ice Cream

Ginger Molasses Cookies
(Idea & recipe from Minimally Invasive, who adapted it from The Pioneer Woman)

1 cup sugar
3/4 cup butter, softened
1/4 cup molasses
1 egg
1/2 teaspoon vanilla extract
2 cups all purpose white flour
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 cup candied ginger, cut into small pieces
1/4 teaspoon salt
2 1/2 teaspoons baking soda
Coarse grain sugar (such as Sugar in the Raw) for rolling the dough in

Method:
Preheat oven to 350 degrees.

Mix sugar, butter, molasses, vanilla, and egg together until well combined.

In a separate bowl, combine dry ingredients. All dry ingredients to the wet ingredients, and mix together until a dough forms.

Roll cookie dough into walnut-sized balls (the dough should be very moist & sticky). Roll each ball in sugar to coat.

Place balls on an ungreased baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.

Remove cookies from baking sheet and allow to cool. Before you assemble your ice cream sandwiches, you’ll want to chill the cookies a bit. Put them in the freezer for 10-15 minutes before assembling to ensure that they are chilled.

Blueberry Compote (for the Blueberry Swirl Ice Cream)
1 cup blueberries, washed
1/2 cup sugar
The zest of 1 lemon
2 teaspoons lemon juice
1 teaspoon freshly grated ginger (or more, if you love ginger as I do)

Method:
Cook all ingredients together over medium heat, until blueberries begin to break down and form a sauce. Using a potato masher (or other such tool), mash blueberry mixture. Continue to heat, allowing the sauce to bubble and thicken until it reaches your desired consistency (15-20 minutes). Set aside and allow to cool before using. Can be refrigerated for at least a week (and tastes great on toast, pancakes, ice cream, etc, etc, etc).

Ice cream sandwiches:
To assemble the ice cream sandwiches, be sure to let your ice cream thaw on the counter for a bit. Once the ice cream is soft enough to stir, stir in blueberry compote until a swirl look is achieved. For a 1/4 gallon of ice cream, I used about 4 tablespoons of compote. Remove the chilled cookies from the freezer, place a heaping dollop of blueberry swirl ice cream on top, and place another cookie on top of the ice cream. Eat and be happy. Additionally, you can wrap each ice cream sandwich tightly in aluminum foil and place in the freezer for later eating.

22 Responses

  1. alex says:

    what a great take on the swap! perfect for summer. that ice cream looks positively delicious!

  2. Love love love love love the idea of an ice cream sandwich! I’m hanging on to summer as long as I can.

  3. Delicious! I also was inspired to combine this recipe with ice cream and made the cookies into a crust for an ice cream pie! I did make my ice cream … my ice cream maker had not been used ONCE last summer nor yet THIS summer so it was screeching my name for this swap! These sandwiches look divine!

  4. PolaM says:

    Love ice cream sandwiches! There is something that reminds me of childhood!

  5. Can we be food best friends? These are like two of my favorite things that I wouldnt think to pair but now I am dying to try! The pics look amazing… YUM!!

  6. Shumaila says:

    I also made sandwich cookies, but without even tasting, I like yours better!!! Love blueberry, love ice cream, love the molasses cookies- so I am sure I will love these!

  7. 1. So jealous you have fresh blueberries at your disposal. 2. What is AP flour? Maybe it’s just too much past my bedtime to figure that out.

    I love your spin on this. So seasonal and delicious looking! Very clever girl….as always. xo

    • rosemarried says:

      Toni, it’s all purpose flour! I was short-handing when I wrote the recipe, so thanks for catching that. I should just write out all purpose, so as not to be confusing!

  8. Shari says:

    Gosh – it’s looks like ice-cream was a popular choice in this month’s recipe swap. Shame I am blogging from Wintery Canberra and I needed something hot to warm me up – instead of these delicious ice-cream treats to cool me down.
    Shari from http://www.goodfoodweek.blogspot.com

  9. Nice twist on a vintage cookie recipe-the combination of the ginger cookies and the blueberry swirl ice cream is amazing! I would have loved to taste one of these, the picture is so making me crave one. Thanks for sharing!

  10. Chef Dennis says:

    What a creative take on the swap this month! I love the combination of flavors and textures in that delicious looking treat! Your blueberry ice cream looks so good, and those cookies might help change my mind about molasses even more!

  11. Alli says:

    What a great idea to fancy up the ice cream. The compote made it so colorful! And what a great idea to make ice cream sandwich…a great summer treat!

  12. Kelly says:

    How pretty! These look so delicious, what a great combination of flavors! :)

  13. I love that you put this into an ice cream sandwich! Very creative with the recipe – great job!

  14. [...] rosemarried’s ice cream sandwiches [...]

  15. nomnivorous says:

    Aah, ice cream sandwiches. Really, you can’t go wrong there. I never thought to pair blueberries with molasses though, very interesting. Wonderful job on the swap this month!

  16. food plus words says:

    those ice cream sandwiches look amazing! honestly, i couldn’t think of anything better to eat in August, when the heat and humidity just won’t quit! That ice cream looks incredible and chock full of blueberries, too…great interpretation of this month’s swap!

  17. This weekend I’ll be replicating those beautiful ice cream sandwiches of yours. Great Idea! and as a tangent, I love the photos on your blog. Let me know if you ever need something extra special from the farm and I’ll send it you way.

    cheers,

    Brian

  18. monique says:

    Superb idea; love the flavor combination with the blueberries and the cardamom. Lovely swap!

  19. Wow, now that’s what I call an ice cream sandwich!

  20. bbelk11 says:

    I’m curious…do the cookies come out chewy or more crunchy. Also, what works best for ice cream sandwiches in your opinion?

    • lindsay says:

      Hi there! These cookies are chewy (if they aren’t over-baked). I prefer a slightly chewy cookie for ice cream sandwiches, as there’s a little give and flexibility. (They don’t just break when you bite into the sandwich).

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