*new* Ice Cream Sandwich Recipe
ginger cookies, vanilla, yuzu honey, rice puffs
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Ingredients
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Ginger Cookies
Ice Cream Filling
Yuzu Honey Drizzle
Rice Puff Coating
Method
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, fresh ginger, and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet mixture until just combined. Do not overmix. Chill the dough for at least 30 minutes.
Preheat the oven to 350°F (175°C). Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are set. Let cool completely.
Preparing the Yuzu Honey Drizzle
Mix Ingredients
In a small bowl, combine honey and yuzu juice, stirring until well mixed.
Assembling the Ice Cream Sandwich
Scoop Ice Cream
Take one ginger cookie and place a scoop of vanilla ice cream on the flat side. Top with another cookie to create a sandwich.
Drizzle and Coat
Drizzle the yuzu honey mixture over the top of the ice cream sandwich, then roll the edges in rice puffs for added crunch.