Ginger Molasses No Churn Cranberry Ice Cream Cookie Sandwiches

Ginger Molasses No Churn Cranberry Ice Cream Cookie Sandwiches

I’m combining some of my favorite flavors of this time of year into one beautiful package– ginger molasses no churn cranberry ice cream cookie sandwiches! two beautifully chewy and spiced ginger molasses cookies sandwich a super easy no churn cranberry ice cream. Sweet, spicy, chewy, and so perfectly tart– it’s balanced perfection! You’ve got to make these for your next holiday gathering!

How to make no-churn cranberry ice cream

Ingredients you’ll need:

• fresh or frozen cranberries
• zest and juice of one orange
• granulated sugar
• sweetened condensed milk
• vanilla extract
• kosher salt
• heavy whipping cream

Because the ice cream need to freeze overnight, we’ll make this the night before we need it! First, in a saucepan, cook down the cranberries with orange zest, juice, and sugar until cranberries have burst and softened, and liquid has thickened. Let this cool completely.

In a large bowl, whisk together condensed milk, vanilla, salt, and chilled cranberry mixture. In another bowl, whisk heavy cream on high until medium peaks form. Then, gradually and gently fold in the whipped cream to the condensed milk mixture until completely combined. Pour this into a parchment paper lined baking sheet and freeze overnight.

How to make chewy ginger molasses cookies

Ingredients you’ll need:

• all purpose flour
• baking soda
• salt
• ground ginger, cinnamon, and allspice
• unsalted butter
• granulated sugar
• brown sugar
• an egg
• unsulphured molasses

First, whisk dry ingredients well in a large bowl and set aside. Then, beat butter with the sugars until very light and fluffy. Next, add the egg and molasses, and beat together well. Add the dry ingredients and mix on low until it all comes together. To bake, scoop out 1 1/2 tb dough balls, roll in sugar, and bake for 8 minutes for perfectly soft and chewy cookies! These cookies are sooo amazing alone, but like everything, they’re even better with ice cream!

Assemble Ice Cream Sandwiches

Using a round cookie cutter that is just slightly smaller than the cookies, cut out the ice cream and place in the middle of two cookies, pressing lightly to sandwich together. Repeat until all cookies are used and freeze them!

They are soo tasty and will hold up well in the freezer, in an air tight container for a few months (if you can resist them for that long haha).

Yield: 14 sandwiches

Ginger Molasses No Churn Cranberry Ice Cream Cookie Sandwiches

Prep Time: 45 minutes

Cook Time: 45 minutes

Rest Time: 1 day

Total Time: 1 day 1 hour 30 minutes

Perfectly chewy and spiced ginger molasses cookies sandwich a super easy no churn cranberry ice cream!

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Ingredients

for no-churn cranberry ice cream

• 8 oz fresh or frozen cranberries
• zest and juice of 1 medium orange
• 1 1/2 tb granulated sugar
• 1 can (14 oz) sweetened condensed milk
• 1 tsp pure vanilla extract
• 1 tsp kosher salt
• 2 c (480g) heavy whipping cream, very cold

for ginger molasses cookies

• 3/4 c (85g) unsalted butter, softened
• 1/2 c (100g) granulated sugar
• 1/2 c (110g) packed brown sugar
• 1 large egg
• 1/4 c (60g) unsulphured molasses
• 2 1/4 (285g) all purpose flour
• 2 tsp baking soda
• 1 tsp kosher salt
• 1 tb ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 c granulated sugar for rolling cookies in

Instructions

make no-churn cranberry ice cream

1. cook the cranberries: to a medium sauce pan, add cranberries, orange zest and juice, and sugar. mix well and cook over medium heat until all cranberries have burst and softened. mix occasionally and lower the heat. cook for a few more minutes until liquid is slightly thickened. pour cranberries into a shallow dish and let cool completely or chill in refrigerator.
2. when cranberries are chilled, start making the ice cream. line a half sheet baking sheet (17in x 12in) with parchment paper and place in freezer. in a large bowl, combine condensed milk, vanilla, salt, and chilled cranberry mixture. set aside.
3. with a stand mixer or hand held mixer, whisk the cold heavy cream on high until medium peaks. spoon 1/3 of this into the condensed milk mixture and gently fold to combine. then, add the rest of the whipped cream and gently fold until well combined. pour entire mixture onto baking sheet, spreading out a bit, until ice cream is about 3/4 inch thick. place in freezer to freeze overnight.

make ginger molasses cookies

1. Preheat oven to 350 degrees F. In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and allspice. set aside.
2. in the bowl of a stand mixer with a paddle attachment, beat butter and sugars together on high for 3 minutes until light and fluffy. scrape down the sides of the bowl and add egg and molasses. beat together to combine well.
3. scrape down the sides of the bowl again, add the dry ingredients, and mix on low until there is no dry flour in the bottom of the bowl.
4. line a large baking sheet with parchment paper. with a 1 1/2 tb cookie scoop, scoop out cookie dough, roll gently into a ball, and coat in sugar. place cookie dough 1 inch apart and bake for 8 minutes, until cookies and nice and puffed. if they don't form the crackles, giving the pan a few gently bangs upon taking them out will help.

assemble ice cream sandwiches

1. when cookies are completely cooled, use a round cookie cutter that is just slightly smaller in diameter than the cookies to cut out an ice cream circle. flip over one cookie, place the ice cream on top, then sandwich with another cookie on top.
2. continue assembling each ice cream sandwich one by one, working quickly and place on a baking sheet, then in the freezer. enjoy immediately, or whenever!