Molasses Cookies and Cinnamon Ice Cream Sandwiches are a match made in heaven! Soft molasses cookies with creamy cinnamon ice cream in the middle. Divine!
I'm one of those people who starts craving Fall once August rolls around...the smells, the flavors, and pumpkin spice lattes! But the flavors of Fall don't quite fit when it's 85-90 degrees and humid outside. These ice cream sandwiches are the perfect solution! A frozen treat is just the right thing on a hot late summer day, and the flavors of molasses and cinnamon bring that touch of Fall.
Molasses cookies have been a favorite in my house for years. Soft and chewy and full of wonderful warm spices. My family also loves cinnamon ice cream - vanilla ice cream infused with lots of cinnamon goodness. Put these two together and it's a match made in heaven.
Tips for making ice cream sandwiches
This recipe makes eight ice cream sandwiches, which means there are leftover cookies (and ice cream) for everyone's snacking pleasure.
- Use a tablespoon cookie scoop which yields cookies that are approx. 3-inches in diameter. A cookie scoop will ensure the cookies bake up in a uniform size.
- After churning the ice cream, spread the ice cream in a pre-frozen quarter sheet pan. Freeze overnight or until solid.
- Use a 3-inch round biscuit cutter to cut disks of ice cream. The ice cream should be roughly the same size as the cookies. I was able to get eight disks from one quarter sheet pan. (Save the remaining ice cream for snacking.)
- Use a spatula to transfer the disks onto eight cookies, placed bottom-side up. Top with eight more cookies. Freeze the sandwiches again until firm.
- Remove the sandwiches from the freezer approx. 5 minutes before serving.
These ice cream sandwiches are a huge hit with my family. The flavor combination scores a 10! And the extra cookies are delicious with a cup of coffee! I'm sure these Molasses Cookies and Cinnamon Ice Cream Sandwiches will be a hit with your family too!
More ice cream recipes to try
- Double Mint Oreo Ice Cream
- Mocha Ice Cream Cake
- Pumpkin Spice Ice Cream
- Chocolate Cookies and Cream Ice Cream
- Toffee Coffee Ice Cream
- Salted Caramel Ice Cream with Chocolate Covered Peanuts (Vanilla with caramel swirls)
Molasses Cookies and Cinnamon Ice Cream Sandwiches
Cinnamon Ice Cream
- 2 cups half and half
- 2 cups heavy whipping cream divided
- ¾ cup granulated sugar
- 3 cinnamon sticks
- 2 egg yolks
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon 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
- 1 cup light brown sugar lightly packed
- 1 egg
- ¼ cup molasses unsulphured
- 1 teaspoon vanilla extract
- ½ cup coarse sugar (or granulated) for rolling
Cinnamon Ice Cream
- In a medium saucepan placed over medium heat, add the half-and-half and 1 ½ cups of heavy cream. Add the sugar and whisk until dissolved. Add the cinnamon sticks to steep.
- While the cream heats, add 2 egg yolks to the remaining ½ cup heavy cream., whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the egg yolk mixture, whisking continuously. This will temper the eggs.
- Then, slowly pour the egg yolk mixture back into the hot cream while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
- Remove the pan from the heat and cool for 10-15 minutes (the cinnamon sticks will continue to steep while the mixture cools). Strain the mixture into a heat-proof bowl. Stir in the ground cinnamon and vanilla extract.
- Cover with plastic wrap, pressing the plastic down directly on top of the cream mixture. Refrigerate until completely chilled.
- Transfer the mixture to an ice cream machine. Churn until the mixture is the consistency of soft serve. Transfer to a quarter sheet pan and spread into an even layer. Freeze until firm, about 4 hours, or overnight.
- In a mixing bowl, combine the flour, salt, baking soda, baking powder, cinnamon, cloves, and ginger. Whisk to mix thoroughly. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugar. Cream together until well blended. Add the egg, molasses, and vanilla extract and mix until incorporated.
- Slowly add in the flour mixture and mix until just combined. Chill for 1 hour.
- Remove cookie dough from refrigerator 20 minutes before baking. Preheat oven to 350 degrees.
- Using a tablespoon-sized cookie scoop, portion the dough into balls. Roll the balls in the coarse sugar and place onto parchment-lined baking sheets. Bake for 11-12 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, 16 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
- Remove sheet pan of ice cream from the freezer. Using a 3-inch biscuit cutter (to match the size of the baked cookies), cut disks of ice cream. (You will get 8 3-inch disks of ice cream from the quarter sheet pan. 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. Freeze the ice cream sandwiches until firm.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.