Salted Honey Gingerbread Ice Cream Sandwiches: A Magical Winter Treat

Introduction:
Nothing says winter like the warming spices of gingerbread and the rich sweetness of honey, and when combined with a creamy ice cream filling, it creates a dessert that’s pure magic. Salted Honey Gingerbread Ice Cream Sandwiches bring together the comforting flavors of freshly baked gingerbread cookies with a luscious honey ice cream, finished off with a hint of sea salt for the perfect balance of sweet and savory. These ice cream sandwiches are the ideal treat for holiday gatherings or cozy winter evenings. The combination of soft, spiced cookies and cool, velvety ice cream will surely become your new favorite winter indulgence.

Ingredients:

For the Gingerbread Cookies:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract
For the Honey Ice Cream:

2 cups heavy cream
1 cup whole milk
1/2 cup honey
1/4 cup granulated sugar
1 teaspoon vanilla extract
Pinch of sea salt
For the Assembly:

Flaky sea salt, for sprinkling
How to Make:

Make the Gingerbread Cookies:

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If the dough is too sticky, cover it and refrigerate for 30 minutes to firm up.
Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a cookie cutter or a round glass to cut out circular cookies (about 3 inches in diameter).
Place the cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are slightly golden. Remove from the oven and cool completely on a wire rack.
Make the Honey Ice Cream:

In a medium saucepan, combine the heavy cream, milk, honey, sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Pour the mixture into a bowl and refrigerate for at least 2 hours, or until fully chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Once the ice cream has reached a soft-serve consistency, transfer it to an airtight container and freeze for 4-6 hours, or until firm.
Assemble the Ice Cream Sandwiches:

Once the gingerbread cookies have cooled and the ice cream is firm, take a small scoop of honey ice cream and place it on the flat side of one gingerbread cookie.
Top with another cookie, pressing gently to sandwich the ice cream between the two cookies.
Repeat until all cookies are paired with ice cream.
Finish and Serve:

Before serving, sprinkle a pinch of flaky sea salt on top of each ice cream sandwich to enhance the sweetness and balance the flavors.
Serve immediately or wrap individually in plastic wrap and freeze for later enjoyment.
Serving and Storage Tips: