Black Pepper Ice Cream Sandwiches

  • Yield : 18 sandwiches
  • Cook Time : 35m
  • Ready In : 15m
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  • 2 1/4 cups all-purpose flour (see Cook's Note)
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon fine salt
  • 10 teaspoons coarsely ground black pepper
  • 1 1/4 cups dark brown sugar
  • 1 1/2 sticks unsalted butter, at room temperature
  • 1 large egg
  • 1/4 cup molasses
  • 1/2 cup sanding sugar
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup chopped crystalized ginger
  • 2 quarts slightly softened vanilla ice cream


Step 1

Arrange 2 oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, ginger, baking soda, cardamom, salt and 2 teaspoons black pepper in a medium bowl; set aside. Beat the brown sugar and butter together with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Scrape down the sides, add the egg and beat to combine. Add the molasses and beat to combine. Slowly add the flour mixture and beat until just combined.

Step 2

Shape the dough into walnut-sized balls, about 1 tablespoon each, then roll them in sanding sugar. Place the cookies 2 inches apart on the prepared baking sheets and flatten slightly. 

Step 3

Bake, rotating halfway through, until puffy and crackled on top, about 10 minutes. Cool on baking sheets for 5 minutes, then remove to a wire rack to cool completely.

Step 4

Meanwhile fold the cayenne, 1/2 cup crystalized ginger, and 4 teaspoons black pepper into the ice cream. Allow to re-freeze for 10 minutes. Once the ice cream is hard enough to scoop, sandwich about 1/4 cup ice cream between pairs of cookies. Re-freeze for at least 2 hours.  

Step 5

Combine the remaining 1/4 cup crystallized ginger with the remaining 4 teaspoons pepper in a medium bowl. Roll the ice cream sandwich sides in the mixture. Serve immediately or individually wrap in plastic and keep in the freezer for up to 1 week.

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