Salted caramel ice cream and molasses cookies come together to make the most decadent of desserts!


Read my Holiday/Winter 2015 issue!

For the salted caramel ice cream:

1 1/4 cups sugar

2 1/4 cups heavy cream

3/4 teaspoon sea salt

1/2 tablespoon vanilla extract

1 cup whole milk

3 large eggs


For the molasses cookies:

1 cup sugar

3/4 cups butter

1/4 cup molasses

1 egg

2 cups all-purpose flour

2 1/2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon cardamom

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup sugar for rolling, I used large turbinado sugar

  1. For the ice cream, heat 1 cup sugar in a pan over medium heat, stir until the sugar starts to melt. Leave it alone, just shake the pan now and then until its dissolved and has turned into an amber colored caramel.
  2. Add 1 1/4 cups cream to the mixture and stir well until you have a smooth caramel.
  3. Add salt and vanilla. Cool to room temperature.
  4. In a pot bring milk, rest of the cream and 1/4 cup sugar to a boil.
  5. Whisk the eggs in a bowl and slowly pour in the warm milk while whisking.
  6. Return mixture to pan and stir until you have a thick gravy like custard.
  7. Strain into a bowl and add the caramel, stir well.
  8. Chill for at least 4 hours before freezing it in the ice cream maker according to the maker's directions.
  9. For the cookies, preheat oven to 350F.
  10. Cream together sugar, butter, and molasses for 3-5 minutes in your stand mixer.
  11. While the mixer is creaming, measure out your dry ingredients into a separate bowl and mix well.
  12. With mixer on low, add the egg and mix until incorporated.
  13. Add dry ingredients a little at a time with mixer on low until everything is thoroughly mixed.
  14. Put your rolling sugar onto a plate.
  15. Using an ice cream scoop, scoop out big balls of dough, then roll each ball in the sugar so it's all coated with the sugar.
  16. Put each ball on a parchment lined tray. Leave a lot of room, because these cookies really spread out!
  17. I smoosh each ball down a little to make it a little flatter before I bake.
  18. Bake for 9-11 minutes until flat and lovely. Remove from oven and allow to cool on the tray for a few minutes and then transfer to a cooling rack to cool completely.
  19. Once your cookies are cool and your ice cream is frozen, scoop out big balls of ice cream onto a cookie and sandwich it with another cookie on top.
  20. You can pre-make the sandwiches and wrap each one in parchment and store in the freezer until you're ready to eat them!

TIP:

You can spice your cookies however you like! Use more or less of whatever you have on  hand.


Photography by Paul "Sweet Paul" Lowe

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