Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ice Cream Base
Molasses Toffee Cookies
Method
Ice Cream Base Preparation
- 1
Combine Ingredients
In a mixing bowl, whisk together the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the sugar is completely dissolved.
- 2
Chill Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight for best results.
- 3
Churn Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 4
Freeze Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Molasses Toffee Cookies Preparation
- 5
Preheat Oven
Preheat your oven to 350°F (175°C).
- 6
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and salt.
- 7
Cream Butter and Sugar
In a separate large bowl, cream the unsalted butter and brown sugar together until light and fluffy.
- 8
- 9
Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Fold in the toffee bits.
- 10
Form Cookies
Scoop tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- 11
Bake Cookies
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.