Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4556/Ginger_Macadamia_Nut_Ice_Cream_Sandwiches
Ginger Macadamia Nut Ice Cream Sandwiches
Yield: 12 sandwiches
Ingredients
| 2 1/4 |
cups |
all-purpose flour
|
|
|
| 2 |
teaspoons |
baking soda
|
|
|
| 1 1/2 |
teaspoons |
ground ginger
|
|
|
| 1 1/2 |
teaspoons |
ground cinnamon
|
|
|
| 1/2 |
teaspoon |
ground cloves
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
| 1 |
cup |
brown sugar, packed
|
|
|
| 1/2 |
cup |
canola oil
|
|
|
| 1/4 |
cup |
(1/2 a stick) butter, melted and cooled
|
|
|
| 1/4 |
cup |
blackstrap molasses
|
|
|
| 1 |
|
large egg
|
|
|
|
|
About 1/2 cup granulated sugar
|
|
|
|
|
Macadamia nut ice cream, slightly softened
|
|
|
Directions:
In a medium bowl, stir together the flour, soda, ginger, cinnamon, cloves and salt.
In a large bowl, beat together the brown sugar, oil, melted butter, molasses and egg. Gradually add the dry ingredients to the brown sugar mixture, continuing to beat until well blended. Refrigerate the dough for 1 hour for easier handling.
Heat oven to 350 degrees. Spread the granulated sugar on a plate. Roll the dough into walnut-size balls and then roll in the sugar. Place about 2-inches apart on ungreased baking sheets and bake about 10 minutes, until the tops have a crackled appearance. Cool the the baking sheets a few minutes before transferring to racks to cool completely.
Working quickly and in small batches, make a sandwich by placing a small scoop of ice cream on one cookie. Top with a second cookie and press lightly. Place on a plate in the freezer and freeze until hard, at least 2 hours. The sandwiches can then be wrapped individually with aluminum foil or placed in food-grade zip-top storage bags. Remove from freezer a few minutes before serving.
Other Options:
For the filling try mango or citrus sorbet or coconut ice cream.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4556/Ginger_Macadamia_Nut_Ice_Cream_Sandwiches