Molasses Cookie Ice Cream Sandwiches Recipe

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Molasses Cookie Ice Cream Sandwiches
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Ingredients
13
Count
Nutrition
1914
Calories
Total time
130
Minutes
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Ingredients:

  • 2/3 cup shortening
  • 1 egg
  • 2 cups flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 2 tbsp cream
  • 1 1/2 quarts ice cream ( premium)

Directions:

  1. Heat the oven to 350 degrees. Position a rack in the middle of the oven and line two baking sheets with parchment paper.
  2. Melt the shortening in a small saucepan over medium heat or in the microwave. Measure one-half cup and cool until it reaches room temperature and is slightly thickened. Discard any remaining shortening.
  3. In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the cooled shortening, molasses, granulated sugar and egg at medium speed until fully incorporated, about 3 minutes (it will not be fluffy).
  4. Meanwhile, in a medium bowl sift together the flour, baking soda, cinnamon, cloves, ginger and salt. Mix in the combined dry ingredients, one-half at a time, until thoroughly combined, scraping down the sides of the bowl as needed. Divide the dough in half and wrap tightly in plastic. Chill the dough for about 15 minutes to firm slightly.
  5. Remove half of the chilled dough and roll it out between two sheets of plastic wrap or parchment paper until it is slightly thicker than one-eighth inch thick. Use a 2 1/2 -inch cookie cutter to cut as many cookies as possible from the dough. Peel away the scraps, then gently peel off the cookies. The dough may need to be chilled again to make peeling easier; if so, simply place the dough, still on parchment or plastic, on a baking sheet and freeze for several minutes. Place the cookies 2 inches apart on a parchment-lined baking sheet. Repeat using the rest of the dough and scraps.
  6. Just before baking, brush the dough rounds lightly with the cream, using a pastry brush. Sprinkle with the coarse sugar.
  7. Bake the cookies, one pan at a time, until they puff and begin to deflate, and are just beginning to brown, 8 to 10 minutes. Rotate the pan halfway through for even baking. Cool completely on the baking sheets; the cookies will flatten and crack slightly as they cool. Make sure the cookies are completely cool prior to assembly.
  8. To assemble, spread a heaping one-third cup ice cream (slightly softened) over the bottom of one cookie, and carefully top with another cookie. Press firmly but gently to avoid breaking the cookies. Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge. Freeze for at least 1 hour to firm the ice cream. Repeat with all the cookies.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1914.44 Kcal (8015 kJ)
Calories from fat 752.95 Kcal
% Daily Value*
Total Fat 83.66g 129%
Cholesterol 118.22mg 39%
Sodium 2758.28mg 115%
Potassium 891.67mg 19%
Total Carbs 276.35g 92%
Sugars 137.16g 549%
Dietary Fiber 8.46g 34%
Protein 25.33g 51%
Vitamin C 0.1mg 0%
Iron 6mg 34%
Calcium 587.6mg 59%
Amount Per 100 g
Calories 317.19 Kcal (1328 kJ)
Calories from fat 124.75 Kcal
% Daily Value*
Total Fat 13.86g 129%
Cholesterol 19.59mg 39%
Sodium 457.01mg 115%
Potassium 147.74mg 19%
Total Carbs 45.79g 92%
Sugars 22.72g 549%
Dietary Fiber 1.4g 34%
Protein 4.2g 51%
Iron 1mg 34%
Calcium 97.4mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.5
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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