Ginger Cookie and Salted Caramel Ice Cream Sandwiches

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

Oh heyyyyyyyyyy. I’m…sorry.

Yes, consider this your advance apology for the recipe I am about to share with you.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

I’m sorry for ruining your diet. I’m sorry for kiboshing your plans to start eating healthier after a summer full of patio beer-drinking and ice cream-eating. I’m sorry for giving you a cold recipe just when the weather is starting to turn cooler (much cooler, if you live in my part of the world) and you’re craving all things warm and toasty. But mostly, I’m sorry for not appreciating the amazingness that is salted caramel a hell of a lot sooner.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

I realize that salted caramel everything has been rather trendy for the past while, but in all honesty it didn’t really appeal to me. Sure, I like caramel. And yes, I am a big fan of the salty/sweet combination. But as my wise mama said, “if all of your friends jumped off a bridge, would you do it too?” And so while everyone else was choosing salted caramel ice cream, I was sticking to ye old faithful – chocolate chip cookie dough. Or mint chip. I would not be sucked in by this new salted caramel kid on the block.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

But then I came across a recipe for Salted Butter Caramel Ice Cream by David Lebovitz. (The word “butter” may or may not have been mostly responsible for capturing my attention). One look at photos of the creamy, deep caramel-colored ice cream dotted with little rivers of gooey caramel was enough to change my tune. It was time to see what all the fuss was about.

And dangggggggg. You trendy foodies know your stuff. (Not that I ever questioned your expertise). I’m tempted to say that this is some of the best ice cream I have ever tasted. Like, ever. My words will not do this ice cream justice. You simply must try it for yourself.

But I couldn’t stop there. Chewy ginger cookies are one of my favorites in the Fall and Winter months due to their spicy flavor profile. I had the sense that ginger cookies with a scoop of salted caramel ice cream smashed between them would be rather epic and I was right. But again, don’t take my word for it.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

A couple of notes about these two recipes: First of all, be warned – the ice cream recipe is a bit involved and will take you some time. However, I can promise you that it is worth the effort. Please be careful though, as the salted caramel is as hot as Hades and will hurt (a lot) if you splatter yourself with it. I have a rather sizable war wound from a stray droplet that found its way onto my hand while I was scraping the caramel praline mixture onto the cookie sheet. Ouch! Secondly, both the ice cream and the cookies are lovely on their own. The ice cream tastes magnificent scooped into a sugar cone or a plain ol’ bowl, and the cookies are wonderful with a cup of coffee or tea. In fact, this is my new favorite ginger cookie recipe – the raw cane sugar adds an incredible texture and crunch to the outside of the chewy cookie. So if making the ice cream sandwiches seems like too much all at once, pick one part and have fun with it!

Ginger Cookie and Salted Caramel Ice Cream Sandwiches 

For the Salted Caramel Ice Cream (from David Lebovitz)

Makes 1 generous quart.

For the caramel praline (mix-in):

½ cup sugar

¾ tsp. good quality sea salt, such as fleur de sel

For the ice cream:

2 cups whole milk, divided

1½ cups sugar

4 TBSP. salted butter

½ tsp. sea salt

1 cup heavy cream

5 large egg yolks

¾ tsp. vanilla

To make the caramel praline, spread the ½ cup of sugar in an even layer in a medium-sized heavy duty saucepan. Line a baking sheet with a silicone baking mat or brush it sparingly with unflavored oil. Heat the sugar over medium heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, until all the sugar is dissolved. Continue to cook, stirring infrequently until the caramel starts smoking and begins to smell like it’s just about to burn (this doesn’t take long). Working quickly, sprinkle in the ¾ teaspoon of salt without stirring, then pour the caramel onto the prepared baking sheet and lift up the baking sheet immediately, tilting and swirling it almost vertically to encourage the caramel to form as thin a layer as possible. Set aside to harden and cool.

To make the ice cream, prepare an ice bath (fill a large bowl about a third full with ice cubes and add a cup or so of water to cause the ice cubes to float). Nest a smaller metal bowl (at least 2 quarts) over the ice, pour 1 cup of the milk into the inner bowl, and rest a mesh strainer on top of it. Spread 1½ cups sugar in the saucepan in an even layer. Cook over moderate heat, until caramelized, using the same method described for the caramel praline. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted. This happened to me, but be patient! It will become smooth with time. Stir in the second cup of milk.

Whisk the yolks in a small bowl and gradually pour some of the warm caramel mixture over the yolks, stirring constantly. Scrape the warmed yolks back into the saucepan and stir constantly to cook the custard (scraping the bottom as you stir) until the mixture thickens. If using an instant-read thermometer, it should read 160-170°F.

Pour the custard through the strainer into the milk set over the ice bath, add the vanilla, then stir frequently until the mixture is cooled down. Cover and refrigerate the mixture overnight. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions. While the ice cream is churning, crumble the hardened caramel praline into small pieces. Once your caramel ice cream is churned, quickly stir in the crushed caramel, then spread into a container to chill in the freezer until firm. Cover with plastic wrap and allow the plastic wrap to touch the surface of the ice cream to prevent ice crystals from forming.

For the Ginger Cookies (adapted from A Couple Cooks)

Makes about 24 cookies.

2 1/4 cups all-purpose flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1 tsp. allspice

1/2 tsp. ground cloves

1/2 tsp. salt

3/4 cup unsalted butter

3/4 cup raw cane sugar (plus extra, for rolling)

1 egg

1/2 cup molasses

In a large bowl, combine the dry ingredients (flour through to salt) and mix well. In the bowl of an electric mixer, beat together the butter and 3/4 cup raw cane sugar until light and fluffy, about 3 minutes. Add the egg and molasses and mix well. Stir in the dry ingredients. Refrigerate the cookie dough for 1 hour.
Preheat the oven to 375°F. Roll the dough into small balls (about  1 1/2-inch), then roll the balls in the raw cane sugar to coat. Arrange on a prepared baking sheet (with a Silpat or parchment paper). Bake until set and crinkled on top, about 10-12 minutes. Do not overbake. Remove from oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
To assemble the ice cream sandwiches: Place a small scoop of ice cream between two cookies and press together gently. Carefully wrap each sandwich in plastic wrap and place in freezer for a couple of hours.

Ginger Cookie and Salted Caramel Ice Cream Sandwiches | Once Upon a Recipe

Enjoy the rest of your week, friends!


  1. Looks fantastic!! And that salted butter caramel ice cream sounds divine, David really knows his stuff (and ice cream). The combination of all these flavors sounds so wonderful, just love it all.

  2. girl, I am all over this! ginger cookies are my fave and buttery salted caramel always wins!

  3. My diet is already ruined thanks to blogging, but you’re right… These will definitely push me over the edge! Delicious!

  4. I love everything about these cookies, especially that they’re ginger! I can’t wait to make these little sandwiches and gobble them up!

  5. These look amazing! Can’t wait to try out that ice cream with my great grandma’s ginger cookie recipe!

  6. These sound amazing!!! I just may have to whip up a batch of those cookies, too!

  7. Oh my gosh, these look sooooo yummy! I saw them on Instagram and was salivating!

  8. You didnt ruin my diet, you improved it with these ice cream sandwiches! My belly will be very happy.

  9. These are actually the perfect fall treat for me in Los Angeles, where it still feels like summer! Wow, they look so drippingly good!

    • Oh, I am envious of you Trisha! Though I can’t say I’d turn one of these down, even if it was minus 40 degrees. I hope you give them a try!

  10. That ice cream looks amaaaaazing, with the streaks of caramel through it!

  11. So these are ADORABLE! Amanda I reallllly love the flavor combo you’ve got goin on here. Brilliant!

  12. Every time I try salted caramel ice cream, I like it, a lot, but then after about two licks I think “woah I can’t do this anymore.” But I’m thinking that swirl of ooey gooey caramel throughout this version would do me in — your ice cream looks top, top, top. Beautiful! And so do this ginger cookies. I love the combination of ginger + caramel + salt.

    • It is a very rich ice cream and you don’t need much to feel satisfied. Although I’d be lying if I said I stopped after two bites… 😉

  13. Wow, wow, wow! I am a huge fan of anything that combines sweet and salty. Count me in!

  14. Salted caramel is pretty much the best thing ever and your ice cream sandwiches look divine! I first made salty caramel for salted caramel apples a few fall seasons ago and I’ve been a goner ever since!

  15. I dont even know how to respond to this one – those freaking cookies, oh my word. This looks so good Amanda.

  16. Oh my god. Can I get away with adding an ice cream maker to my baby registry? I totally want one of these little guys right now. Salted caramel is sooooo amazing, glad you finally got on board!

    • I already gave my opinion on adding an ice cream maker to your baby registry on your blog, but…YES. Just…yes. For the sake of the baby, obvi.

  17. These look INSANELY good and what perfect timing – I’ve just got my hand on an ice cream maker! Thanks so much for sharing a recipe that’s going straight on my to-do list!

    • Ooh, you’re going to LOVE your ice cream maker! It’s so fun to experiment with different flavors. But please do try this salted caramel ice cream – it’s not to be missed!

  18. Wow I can’t even believe how insanely good these look and sound!!! I’m pretty certain that you should just move to Toronto, we can be bestie roomies and you can make me all this deliciousness (and then we’ll have to go to straight to the gym)!

    • I will make you all this deliciousness as long as you hold up your end of the bargain (aka. turning me into a fashionista). You’ve got your work cut out for you. 😉

  19. Wow! This looks amazing! Gotta try this!!

  20. Love the flavor combination of these ice cream sandwiches! That ice cream sounds amazing!

  21. I’m so glad I stumbled on here. Your blog is lovely and so bright. : ) I saw a very similar ice craem cookie from Martha Stewart recently that totally had me craving ginger cookies and this combination with ice cream. And David Lebovitz is one of my favorites! You cannot go wrong with one of his recipes – ever! Your ice cream sandwiches look insanely good!

  22. I totally love soft and chewy ginger cookies! These look fantastic!

  23. These! Are AMAZING! My mom always makes ice cream sandwiches with gingersnaps and pumpkin ice cream this time of year, and this recipe so reminds me of that. Yum! Pinning now 🙂

  24. These cookies and ice cream sandwiches scream autumn. They are just soo cute!

  25. Okay Amanda, I am now officially hungry! x

  26. Oh my my. If I were ever on a diet, your blog would be my downfall. This looks SO good!

  27. I’m intrigued by the use of raw cane sugar for the cookies! I always make soft gingerbread cookies at Christmas that I sandwich together with cinnamon cream cheese. Thinking now that rolling them in raw sugar would give a nice little crunch! (And yes, I am already thinking about Christmas cookies….can’t help it!)

    • Friend, have no shame over thinking about Christmas cookies…the wheels in my brain are already churning too! I am addicted to the crunch that the raw cane sugar provides – I won’t make ginger cookies any other way from now on.

  28. You are an ice cream sandwich rockstar, my love! xo

  29. You know, my mom told me the exact same thing, though I’m pretty sure her line said whether I’d put my fingers in fire, if all my friends did too. 🙂
    I’ve been on a salted caramel kick for a good couple of years now, and it’s a treat I can never get enough. The sweet cookie sandwiches look out of this world…!

  30. The cookies alone are PERFECT!!! The texture! OMG heavenly! And that cinn-sugar….llooooove these!

    And then salted.caramel. Wow. I made some salted caramel ice cream over the summer, with nutter butter cookies crushed up in it. I love salted caramel.


  31. My diet basically includes going for lots of runs and eating whatever sweets I want so it’s all good! Yum yum yum!!!

  32. This is a fabulous recipe. Really a great to find your blog and go through this recipe. Have maintained it very well. Keep sharing. Many thanks for sharing.


  1. […] Amanda hopped on the salty caramel train (where you been at girl?!) and made these cute Ginger Cookie and Salted Caramel Ice Cream Sandwiches. […]

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