Recipe: Dark & Stormy Ice Cream Sandwiches

Recipe: Dark & Stormy Ice Cream Sandwiches

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Meghan Splawn
Aug 24, 2016
(Image credit: Jeff Roffman)

"Dark and stormy" epitomizes many summer evenings. Clouds often roll in just after dinnertime, bringing a burst of cooling rain, with dark clouds and bright lightening. These storms are best enjoyed on a porch with a cocktail in hand, or — even better — an ice cream sandwich inspired by a favorite summer cocktail and the night itself.

Ice Cream Sandwich Built with Ease

The ease of making this ice cream sandwich is twofold. First, make any ginger cookie dough you love, but instead of baking the cookies individually, divide the dough and press it into two 8x8-inch baking pans and bake.

Second, use your favorite store-bought vanilla ice cream and stir in lime zest, candied ginger, and molasses. Sandwich this flavorful ice cream between the cookie squares, freeze, and then cut into individual ice cream sandwiches.

(Image credit: Jeff Roffman)

Front Porch Eats

As soon as summer obliges, the front porch transforms into our favorite room in the house. It becomes the gathering place for casual get-togethers, lingering conversation at sunset, and meals meant for sharing. The recipes in this series were made with those moments in mind. So the next time you head to your porch, stoop, or patio, give one of these dishes a try.

Dark & Stormy Ice Cream Sandwiches

Serves 9

For the cookies:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
2/3 cup unsulfured molasses
1 large egg
1/2 cup finely chopped candied ginger

For the ice cream sandwiches:
1 half-gallon vanilla ice cream
1/2 cup finely chopped candied ginger
1/4 cup unsulfured molasses
Finely grated zest of 1 lime

Arrange a rack in the middle of the oven and heat to 325°F. Line 2 (8x8-inch) baking pans with parchment paper, leaving some overhang on two sides of each pan.

Whisk the flour, baking soda, cinnamon, ground ginger, cloves, salt, and pepper together in a medium bowl.

Cream together the butter and brown sugar with a hand mixer or in the bowl of a stand mixer with the paddle attached at medium speed until light and fluffy, about 5 minutes. Add the egg and molasses and mix well. Add the flour mixture and beat until just combined.

Press half of the cookie dough into each pan, making sure to get the dough into each corner of the pans. Sprinkle the dough with the candied ginger. Bake until the edges are golden brown but the middle is still soft, 20 to 25 minutes. A slightly underbaked cookie will freeze softer and be easier to eat.

Place the pans on a wire cooling rack and let cool 15 minutes. Grasping the parchment paper as a sling, remove the cookie squares from the pans and cool completely on the rack. Meanwhile, let the ice cream sit at room temperature for 30 minutes to soften.

Transfer the ice cream to a large bowl and fold in the candied ginger, molasses, and lime zest.

Return 1 cookie square (parchment and all) to its original baking pan. Transfer the ice cream onto that cookie square and spread it into an even layer. Remove the parchment from the second cookie square, place it on top of the ice cream, and carefully press to combine. Freeze for at least 4 hours, or until solid.

Grasping the parchment, remove the ice cream sandwich slab from the pan and place on a cutting board. Using a long serrated knife, cut into 9 squares.

Recipe Notes

  • Storage: Wrap leftovers in plastic wrap or store in a zip-top bag for up to 1 week in the freezer.
More posts in Front Porch Eats: Food for Sharing on Porches, Patios, and Stoops
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