Ice Cream Sandwiches: 65 Recipes for Incredibly Cool Treats

Featured Recipe from Ice Cream Sandwiches: Ginger Lemon Gems

Ginger lovers will especially appreciate its pairing with my zesty lemon ice cream. The intense flavors make these smaller-size gems a perfect accompaniment to a light afternoon tea. When making the ice cream, ensure you use real dairy cream. Ultra-high-temperature cream will work, but avoid dairy substitutes, which are made mostly with oil.

Makes 12 small sandwiches

• Follow the recipe for the cookies and drop 24 balls of the mixture onto the cookie sheet from a spring-action melon baller (or arrange heaped teaspoons). Reduce the baking time to 4 to 6 minutes, then cool as directed.
• Once the cookies have completely cooled, match up similar sizes to make pairs. Spoon some of the ice cream onto the flat side of 1 cookie and gently place the second cookie, flat side down, on top, pressing only enough to adhere to the ice cream. Repeat with the remaining cookies.
• Place the sandwiches—without stacking—in an airtight plastic container and freeze for at least 1 hour. Take out of the freezer immediately before serving.

• 6 tablespoons (90 g) butter, at room temperature
• 1 cup (200 g) granulated white sugar
• 1 extra-large egg
• 1/4 cup (60 ml) light molasses
• 2 cups (280 g) all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 1/4 teaspoons ground cinnamon

In a large bowl, use an electric mixer with the beaters or paddle to cream the butter and 2⁄3 cup (135 g) of the sugar until well combined. Beat in the egg and molasses until well combined.

In a separate bowl, stir together the flour, baking soda, salt, ginger, and cinna¬mon. Add the flour mixture to the butter mixture and beat until combined. Refrigerate the dough for 2 hours.

Preheat the oven to 350°F (180°C). Roll the dough into balls about 1 1/2 inches (4 cm) in diameter. Put the remaining 1⁄3 cup (65 g) of sugar in a shallow bowl. Roll the balls in the sugar and arrange about 2 inches (5 cm) apart on ungreased cookie sheets. Use the bottom of a glass to flatten each cookie to about 3 1/4 inches (8 cm) in diameter. If the cookies begin to stick to the glass, lightly coat the glass in flour or confectioners’ sugar.

Bake for 7 to 8 minutes, until the cookies are puffed and the tops are cracked. Remove immediately to a cooling rack, allowing space between the cookies; they will flatten as they cool. Once cool, use as required or store in an airtight container.

Makes about 1 1/2 pints (700ml)

• 1 1/2 cups (360 ml) whipping cream
• 1/2 cup plus 1 tablespoon granulated white sugar (115 g)
• 1/4 cup (60 ml) fresh lemon juice (about 1½ to 2 lemons)
• 5 teaspoons finely grated lemon zest (about 2 lemons)

Put the cream, sugar, lemon juice, and zest in a medium (but deep) bowl. Using an electric mixer with the beaters or paddle, beat until completely combined and slightly thickened. Be sure to scrape any zest off the beaters and stir it back into the cream mixture with a spoon or spatula before freezing.

Pour into an airtight plastic storage container. Allow at least 1/2 inch (1 cm) of empty space at the top of the container, as the mixture will expand as it freezes. Freeze for at least 2 hours.