Wednesday, November 3, 2010

Ginger Snap & Ricotta Lemon Cardamom Ice Cream Sandwiches

Spicy gingersnaps make the perfect sandwich cookie for luscious ricotta lemon cardamom ice cream! The perfect gourmet ice cream sandwich!

Butchie and I were totally back on our game! Well, mostly. Let me take a moment to discuss proper high-fiving etiquette.

Perhaps you don't know this, but yes, there is a proper way to high five. If you merely hold up your hand for someone else to hit, this is NOT a high five. That is merely your being hit by another human being. In order for it to qualify as a high five, both hands must be moving towards each other. It is that simple. Butchie has now been well-versed in this etiquette and forced to practice. [FINE I GET IT I HAVE TO MAINTAIN MOMENTUM. --B.]

Why the high-fives? We were on our GAME! A well-oiled machine! We had everything together (including all the ingredients, unlike last week) and had ice cream churned and freezing and gingersnaps made and cleaned up in less than two hours! Okay, well, it sounds kinda weak in writing, but in person it's completely wonderful. [And totally out of character. Don't let these gorgeous photos she puts up every week fool you...we are MESSY. And spill a lot. And sometimes our food looks ugly. Jana, don't delete that last sentence. --B.]

The high-fiving however did turn to hitting when Butchie caught me sneaking cookies. I am NOT sorry. They are good and it was worth it.

We hope you enjoy these lovely ice cream cookies! We love them! [A note on the ice cream: it has a lovely rich texture from the ricotta, but if you are looking for a strong lemon flavor, we recommend substituting a few tablespoons of lemon juice instead of the extract we used here. Lemon extract adds more aroma than taste, which is often our compromise given that J. doesn't like citrus and I adore it. --B.]

Ginger Snap & Ricotta Lemon Cardamom Ice Cream Sandwiches


¼ cup unsalted butter
1 2/3 cups sugar
1 ½ eggs **yeah, I mean it too.
½ cup molasses
1 tablespoon white vinegar
3 1/8 cups bread flour
1 tablespoon baking soda
2 teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
Vanilla sugar or regular sugar

Using the dough hook at low speed, mix the butter and sugar together until well combined. Add in the eggs, molasses, and vinegar.

Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add to the butter mixture and mix on low speed just until combined.

Preheat oven to 375 F.

Divide the dough into two eighteen inch long logs and wrap in parchment paper. Refrigerate until firm.

Cut each rope into 30 pieces. Form the pieces into round balls and press the balls in the vanilla sugar (or regular sugar) to cover the tops. Place the cookies sugar-side up on sheet pans lined with baking paper or silpats.

Bake until light brown on top but still soft in the center, approximately 10 minutes.

Ricotta Lemon Cardamom Ice Cream

2 cups cream
1 cup milk
¾ cup sugar
2 eggs
1 tsp. lemon extract
1 tsp. cardamom
12 ounces ricotta

In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy.

Gently mix in the cream, milk, lemon extract, cardamom and ricotta.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

To make the ice cream sandwiches scoop a bit of ice cream onto one gingersnap and sandwich it with another! 


  1. Oh, I saw your tweet that you ate one of these for breakfast and I can totally see why. These look delicious! I've never heard of ricotta ice cream before, but I'm intrigued. It sounds super creamy... And maybe even lighter than regular ice cream?

  2. Oh my word do those look delicious! I LOVE ginger snaps and I love ice cream sandwiches. The ricotta lemon cardamon ice cream sounds incredible. I'm in love! :)
    I'm always so impressed with your pictures, they look just so gorgeous every single time!

  3. Is it wrong that I ask my 2 year old for a high five...and them make her miss?? LOL

    This cookies looks so freaking great

  4. Damn! These look fantastic! In our house, we have a family bash for Super Bowl ... I just know that when I show up with these, the platter will be bare in seconds! Woot! Woot! High five! ... Okay, virtual high five!

  5. I love, love, love ginger snaps. The ice cream filling sounds fantastic

  6. I never liked ginger snaps before, but now they're growing on me, especially with the Ricotta Lemon Cardamon ice cream.

  7. No shame in 1 for breakfast. I, on the other hand, would never have stopped there.

  8. Wow, great photography... I'm a terrible dessert chef but i think i'm gonna give these a go...

  9. I love the idea of lemon ricotta cream! Yum yum. I think I want to just try to make that ice cream. I spent enough money on cardamom, might as well use it, right?! Great idea!

  10. Saw this on Foodbuzz...I can see why you'd want to eat one for breakfast! They look amazing. Great flavor combination. Ginger snaps are addictive!

  11. These just look ridiculously wonderful.

  12. I've never had or heard of ricotta ice cream, looks good though.

  13. These ice cream sandwiches are beautiful- I have been using ricotta in everything these days. Never in ice cream though, must try!

  14. Just delicious! Love that you ate one for brekkie....I would too..

  15. Looks tasty! Love the flavor combination, and what a neat ice cream!

  16. These look absolutely delicious!

  17. My jaw may have hit my desk when I saw these cakes. They look amazing!

  18. I didn't have any ricotta for the Ice Cream so I substituted with cottage cheese (I put it in the blender to get a smooth texture)! I also used the 2 TBLS of lemon juice and lemon peel to give it more lemon flavor. The results were delicious! The Ice Cream is like lemon cheesecake. Thank you for a great recipe.


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