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Maple Gingerbread Ice Cream Sandwiches

In my continuing quest to serve pumpkin-free desserts for Thanksgiving, I often end up layering flavors and textures: pretzel with caramel with chocolate, lemon with ginger with marshmallow, or cherry with cranberry with pear.

I’m hoping that no one will notice the absence of pumpkin if I pile as many autumnal tastes on the table as I can, and I think my nefarious plan is working better than ever.

This year’s distraction: maple gingerbread ice cream sandwiches.

maple gingerbread ice cream sandwiches stacked in a serving container and on a plate
Photo: Casey Barber

These treats bring sweet maple together with a pinch of cinnamon and ginger, a dash of allspice, and a lick of molasses in a handheld package.

And they made us all a little giddy and giggly, like little kids getting away with something sneaky at the grown-ups’ table.

And it proved beyond a doubt that ice cream sandwiches aren’t just for the summer months.

stack of maple gingerbread ice cream sandwiches
Photo: Casey Barber

A cold dessert over the holidays is a welcome change from the vats of hot chocolate, mountains of sugar cookies, and bowls of foil-wrapped candies that pile up in December.

However, one of these maple gingerbread ice cream sandwiches would pair awfully well with a mug of salted caramel hot cocoa).

maple gingerbread ice cream sandwiches stacked in a serving container and on a plate
Photo: Casey Barber

I know that time is at a premium this month, too–we’ve all got parties and cookie swaps and frantic gift searches and, oh yeah, lots of work to finish before everyone skedaddles home at the end of the month.

That’s why this no-churn ice cream recipe is here to help. Yes! No ice cream maker necessary this time.

Using the semifreddo technique, this soft-serve-esque maple cream firms up nicely thanks to an egg custard/whipped cream emulsion.

maple gingerbread ice cream sandwiches stacked in a serving container and on a plate

However, it melts quickly once out of the freezer, so work quickly when assembling your ice cream sandwiches.

The cookies you use to build your sandwiches are up to you. Make a homemade batch of gingerbread if that’s your thing or mix it up with oatmeal cookies if you want a little texture.

Or just grab a fresh few dozen from your favorite bakery if you’re pressed for time.

No one’s judging; everyone’s just grateful for a new and unexpected treat mixed in with the traditional, tried, and true.

stack of maple gingerbread ice cream sandwiches

Maple Gingerbread Ice Cream Sandwiches

Yield: 18 sandwiches
Prep Time: 45 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 5 hours 5 minutes

Maple gingerbread ice cream sandwiches combine no-churn maple ice cream with chewy homemade gingerbread cookies for a sweet and spiced holiday treat.

Ingredients

Ice Cream

  • 1 cup + 1/2 cup heavy cream or whipping cream, divided
  • 3/4 cup (12 fluid ounces) dark maple syrup
  • 6 large egg yolks

Cookies

Instructions

Make the ice cream:

  1. Using an electric hand mixer, beat 1 cup cream until whipped into stiff peaks.
  2. Refrigerate the whipped cream. Don't worry about washing the mixer beaters; you'll need them again.
  3. Fill a small, straight-sided saucepan halfway with water and bring to a simmer.
  4. Place the remaining 1/2 cup cream, maple syrup, and egg yolks in a heatproof stainless steel bowl and set the bowl over the saucepan of simmering water.
  5. Alternatively, if you own a double boiler, you can of course use that here instead.
  6. Whisk continuously until the mixture slightly thickens and registers between 165-170 degrees F on a candy or digital thermometer. Timing will vary based on your double boiler setup, and can be anywhere between 5 and 10 minutes.
  7. Remove the bowl from the simmering water and beat with the mixer for 3-4 minutes until the custard is cool and thick.
  8. Gently fold the reserved whipped cream into the custard until fully incorporated.
  9. Transfer to a clean, lidded container and freeze until the ice cream hardens, at least 4 hours (or overnight).

Bake the cookies:

  1. Make the gingerbread cookie dough according to instructions, but do not roll out the dough as if you were going to cut out shapes.
  2. Instead, chill the dough for 1 hour after mixing together.
  3. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone liners.
  4. Scoop heaping tablespoonfuls of chilled dough and gently roll into flattened balls. Place on the baking sheets.
  5. Bake for 10-12 minutes, until the cookies are matte on top.
  6. Cool completely.

Assemble the sandwiches:

  1. With an ice cream scoop, scoop a ball of ice cream onto the flat side of a cooled cookie.
  2. Top with a second cookie, flat side down, gently smashing the ice cream to the edge of the cookies to make an ice cream sandwich.
  3. Repeat with the remaining ice cream and cookies.

Notes

Ice cream sandwiches will keep for up to a month in the freezer. Store in a lidded container.

Maple cream adapted from Bon Appetit

Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 82mgSodium: 32mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g

The nutritional information above is computer-generated and only an estimate.

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10 Comments

  1. I’m starting to think that I’m the only one in our little group that enjoys pumpkin. I tried to thwart your nefarious plan and ended up being the only one to eat a slice of maple pumpkin pie. Given that James is STILL talking about these ice cream sandwiches, I think I’ll have to make them for him. Must clean out the freezer first…

    1. I like my gingerbread cookies thin and crispy, but they’ll soften a bit in the freezer once you’ve assembled the sandwiches, so a puffy, soft cookie would be equally awesome. YES to an eggnog ice cream too! The same thought was running through my mind. Can you imagine a peppermint-chocolate cookie with eggnog? THE POSSIBILITIES.

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