Molasses-Pumpkin Ice Cream Sandwiches
Fall brings a craving for what I like to call “cozy spices” (cinnamon, nutmeg, ginger, cloves) and, of course, all things pumpkin. We’ve perfected a decades old family recipe for Molasses Cookies that’s spicy, super chewy and has no butter. That makes it virtually a health food according to our Nana. We also love pumpkin ice cream–our own from scratch, semi-homemade stirring pumpkin and spices into store bought or just Dryer’s seasonal Pumpkin.
Our Shoe Chef CGO (Chief Gofer), Jamie, had a culinary brainstorm to combine these two favorites and it’s so delicious we hope you’ll all try it. This is no ordinary ice cream sandwich!
Nana’s Molasses Ice Cream Sandwiches
¾ c. salad oil
1 c. sugar (plus 1 cup for rolling)
¼ c. molasses
1 egg
2 t. cinnamon
½ t. salt
2 c. flour
1 t. cloves
2 t. soda
1 t. ginger
1/2 gallon pumpkin ice cream
Preheat oven to 375 degrees. In a large mixing bowl, mix oil, sugar and molasses. Add egg and mix thoroughly. Mix in dry ingredients to combine. Roll dough into equal sized balls and roll in sugar. Bake 8 minutes. Cookies may look a little doughy but will firm up as they cool. As cookies cool, remove ice cream from the freezer to soften.
To assemble sandwiches, place 1/2 of cookies bottom side up on the cooling rack. Put a big scoop of ice cream between two cookies and gently press together. Freeze for 30 minutes prior to serving. These keep tightly wrapped in the freezer for several weeks.
