These cookie ice cream sandwiches showcase creamy cinnamon ice cream sandwiched between two molasses crinkle cookies. They are a delicious seasonal treat.
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I love seasonal treats that showcase fall flavors, like spice cake mix cookies and maple leaf sugar cookies.
These ice cream sandwiches highlight more fall flavors with molasses cookies and cinnamon ice cream. These are a perfect treat for fall and the holidays.
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Why This Recipe Works
- Warm spices fill these ice cream sandwiches with an unexpected seasonal twist.
- The cookies can be made 1-2 days in advance... and there will be leftovers, too!
- Store-bought ice cream adds ease - but homemade is delicious, too.
Ingredient Notes
Molasses cookies
- An extra egg yolk contributes to the chewy texture of these cookies.
- Cinnamon, cloves, and ginger bring the trifecta of warm spice flavor.
- Molasses adds color, flavor, and moisture to the cookies. I recommend using unsulfured molasses, such as Grandma's, because it doesn't contain any additives and therefore is purer tasting. I do not recommend substituting Blackstrap molasses. It has a more bitter flavor and should only be used if specifically called for in a recipe.
- Coarse sugar has larger crystals and creates an extra crunchy exterior. If you don't have coarse sugar, granulated sugar can certainly be used.
Cinnamon Ice Cream
- For ease, I use store-bought vanilla ice cream and add ground cinnamon. If cinnamon ice cream is available at your local supermarket, that can be used. For a homemade version, try my cinnamon ice cream recipe.
See the recipe card for complete instructions and ingredient amounts.
How to Make Cookie Ice Cream Sandwiches
Ice Cream
The ice cream needs to harden overnight, so mix the ice cream the day before you plan on making the sandwiches.
Step 1: Soften the ice cream at room temperature. Stir in the ground cinnamon.
Step 2: Spread the ice cream in a quarter-sheet pan. Freeze uncovered until firm. Then, cover with aluminum foil and continue to freeze overnight.
Cookies
Step 3: In the bowl of a stand mixer, blend together the butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
Step 4: Add the egg, egg yolk, and molasses.
Step 5: Blend until well combined, 1-2 minutes.
Step 6: In a separate bowl, whisk together the flour, spices, baking powder, baking soda, and salt. Slowly add the flour mixture to the butter mixture. Mix until just combined.
Step 7: Using a 1-tablespoon cookie scoop, portion the dough into balls and roll in sugar. Place on a parchment-lined baking sheet. Chill for 30-60 minutes or overnight.
Step 8: Place on another parchment-lined baking sheet 2 inches apart. Bake at 375℉ for 8-10 minutes until lightly golden brown around the edges.
Step 9: Working quickly, use a 3-inch biscuit cutter to cut out disks of ice cream. You should get 10 disks from the pan.
Step 10: Flip a cooled cookie over, place a disk of ice cream on the cookie, and top it with another cookie. Repeat with the remaining disks of ice cream. Freeze until firm.
Expert Tips
- Use a one-tablespoon cookie scoop to yield cookies approximately 3 inches in diameter after baking. A cookie scoop ensures the cookies are uniform in size and bake evenly.
- Use a 3-inch round biscuit cutter to cut disks of ice cream that will fit the cookies. One quarter sheet pan of ice cream will yield 10 disks of ice cream.
- Work quickly when building these sandwiches since the ice cream melts fast.
- Assemble, wrap, and freeze each cookie - one at a time - to prevent these sandwiches from melting too much.
Cookie Ice Cream Sandwich FAQs
After assembling the sandwiches, quickly wrap them individually in plastic wrap and store them in the freezer until firm and enjoy!
Ice cream sandwiches are best eaten within 1-2 weeks of preparation. Make sure to keep them wrapped tightly to optimal quality.
Did you try this recipe? I'd love to hear! Please leave a comment and rating below. You can also follow along on Facebook and Pinterest or sign up for my Newsletter for more recipe inspiration.
📖 Recipe Card
Molasses Cookie Ice Cream Sandwiches
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EQUIPMENT
Ingredients
Ice Cream
- 1½ quarts vanilla ice cream
- 2 teaspoons ground cinnamon
Molasses Cookies
- 2 ¾ cups all-purpose flour
- ½ teaspoon Kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 cup light brown sugar (lightly packed)
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup molasses (unsulphured)
- ½ cup turbinado sugar or other coarse sugar (or granulated - for rolling)
Instructions
Ice Cream
- Soften the ice cream at room temperature. In a mixing bowl, stir in the ground cinnamon. Transfer the mixture to a quarter-sheet pan. Freeze until firm, cover with aluminum foil, and continue freezing overnight.
Molasses Cookies
- In a mixing bowl, combine the flour, salt, baking soda, baking powder, cinnamon, cloves, and ginger. Whisk to mix thoroughly. Set aside.
- Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream them together until well blended. Add the egg, egg yolk, and molasses and mix until incorporated. Slowly add in the flour mixture and mix until just combined.
- Using a tablespoon-sized cookie scoop, portion the dough into balls. Roll the balls in the coarse sugar and place them onto parchment-lined baking sheets. Chill for 1 hour.
- Preheat the oven to 375℉. Bake for 8-10 minutes until lightly brown around the edges. Remove and let sit for 3-4 minutes. Transfer the cookies to a cooling rack to cool completely.
- This recipe yields approx. 28 cookies, 20 of which will be used to make the ice cream sandwiches. Store the remaining cookies in an airtight container to enjoy separately.
Assembling Ice Cream Sandwiches
- Working quickly, use a 3-inch biscuit cutter (to match the size of the baked cookies) to cut 10 disks of ice cream. Save the remaining ice cream to enjoy separately.
- Using a spatula, transfer the disks of ice cream to a cookie, placed bottom-side up. Top with another cookie. Wrap the sandwiches individually with plastic wrap and freeze for 1-2 weeks.
Notes
- If cinnamon ice cream is available at your local supermarket, you can use it instead of vanilla. Simply omit the added cinnamon.
- When assembling the sandwiches, work quickly, as the ice cream will soften quickly.
- If necessary, freeze the sandwiches until firm before wrapping them in plastic wrap.
- Before eating, allow the sandwiches to sit at room temperature for 3-5 minutes.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
This flavor combination is perfect for the holidays. These make the perfect fall treat.