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Salted Honey Gingerbread Ice Cream Sandwiches

A delightful combination of soft and chewy gingerbread cookies paired with creamy honey ice cream, finished with a touch of flaky sea salt for balance.

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Salted Honey Gingerbread Ice Cream Sandwiches - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Salted Honey Gingerbread Ice Cream Sandwiches - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
For an extra chewy texture, slightly underbake the cookies.
Use store-bought honey ice cream if short on time.
Try rolling the edges in crushed gingersnaps or white chocolate for a decorative finish.
Let the sandwiches sit at room temperature for a few minutes before eating for the best texture.
Salted Honey Gingerbread Ice Cream Sandwiches - tertiary view

Salted Honey Gingerbread Ice Cream Sandwiches

A delightful combination of soft and chewy gingerbread cookies paired with creamy honey ice cream, finished with a touch of flaky sea salt for balance.

Italian Cream Stuffed Cannoncini
Prep Time
20 Minutes
Cook Time
12 Minutes
Total Time
2H32 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
8 ice cream sandwiches
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
**For the Gingerbread Cookies:**
02
2 1/2 cups (315g) all-purpose flour
03
1 teaspoon baking soda
04
1/2 teaspoon baking powder
05
1 tablespoon ground ginger
06
1 1/2 teaspoons ground cinnamon
07
1/2 teaspoon ground cloves
08
1/2 teaspoon salt
09
1/2 cup (113g) unsalted butter, softened
10
3/4 cup (150g) dark brown sugar
11
1/4 cup (60ml) molasses
12
1/4 cup (60ml) honey
13
1 large egg
14
1 teaspoon vanilla extract
15
**For the Honey Ice Cream:**
16
2 cups (480ml) heavy cream
17
1 cup (240ml) whole milk
18
3/4 cup (180ml) honey
19
4 large egg yolks
20
1 teaspoon vanilla extract
21
1/4 teaspoon sea salt
22
**For the Finishing Touch:**
23
Flaky sea salt (for sprinkling)
24
1/2 cup crushed gingersnap cookies (optional, for texture)
25
1/2 cup white chocolate shavings (optional, for garnish)

Instructions

01
In a bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
02
In a separate bowl, beat butter and brown sugar until light and fluffy. Add molasses, honey, egg, and vanilla, mixing until combined.
03
Gradually add dry ingredients to the wet mixture, stirring until a dough forms. Wrap in plastic and refrigerate for at least 2 hours.
04
Preheat oven to 350°F (175°C). Roll out dough to 1/4-inch thickness, cut into circles, and place on a parchment-lined baking sheet.
05
Bake for 10-12 minutes until edges are firm. Let cool completely.
06
For the ice cream, heat heavy cream, milk, and honey in a saucepan until warm (do not boil).
07
Whisk egg yolks in a bowl, then slowly add warm cream mixture while whisking constantly. Return to heat and cook until thickened (about 5 minutes).
08
Strain and mix in vanilla and sea salt. Chill completely before churning in an ice cream maker.
09
To assemble, place a scoop of ice cream between two gingerbread cookies. Press gently, sprinkle with flaky sea salt, and freeze for at least 30 minutes before serving.