These Black Pepper & Ginger Ice Cream Sandwiches are our go-to dessert for the ultimate dreamy flavor and texture combinations. They're both spicy and sweet, cooling with a little heat, cakey, crunchy, melty and downright out of this world. Perfect for a late night snack or springtime cookout dessert!
PREP: 30 Min. | COOK: 10 Min. | TOTAL: 3 HR. 15 Min.
- 2 1/4 cups all-purpose flour (see Cook's Note)
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon fine salt
- 10 teaspoons coarsely ground black pepper
- 1 1/4 cups dark brown sugar
- 1 1/2 sticks unsalted butter, at room temperature
- 1 large egg
- 1/4 cup molasses
- 1/2 cup sanding sugar
- 1/2 teaspoon cayenne pepper
- 3/4 cup chopped crystalized ginger
- 2 quarts slightly softened vanilla ice cream
How To Make
STEP 1: Preheat to 350°F. Line two baking sheets with parchment paper.
STEP 2: In a medium bowl, whisk together flour, ginger, baking soda, cardamom, salt and 2 teaspoons black pepper; set aside. In a separate bowl, beat the brown sugar and butter together with an electric mixer at medium-high speed, about 2 minutes. Add the egg and beat to combine. Add the molasses and beat to combine. Slowly add the flour mixture and beat until just combined.
STEP 3: Roll the dough into small balls, about 1 tablespoon each, then toss them in sanding sugar. Place the cookies 2 inches apart on the prepared baking sheets and flatten slightly.
STEP 4: Bake, rotating halfway through, until puffy and crackled on top, about 10 minutes. Let cool.
STEP 5: Meanwhile fold the cayenne, 1/2 cup crystalized ginger, and 4 teaspoons black pepper into the ice cream. Allow to re-freeze for 10 minutes. Once the ice cream is hard enough to scoop, sandwich about 1/4 cup ice cream between two cookies. Re-freeze for at least 2 hours.
STEP 6: Combine the remaining 1/4 cup crystallized ginger with the remaining 4 teaspoons pepper in a medium bowl. Roll the ice cream sandwich sides in the mixture. Serve immediately. Enjoy!