In the Kitchen: Holiday Chocolate Ginger Ice Cream Sandwiches

Go Providence brings us Red Stripe this morning and Chef Erica Sousa making Holiday Chocolate Ginger Ice Cream Sandwiches.


Chocolate Ginger Crinkle Cookies

  • 2 ounces chopped bittersweet chocolate
  • 1 ½ Cups of Gluten Free Flour Blend
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2/3 cup coconut oil
  • 1 cup sugar, plus more for rolling and coating
  • 2 large eggs, at room temperature
  • 1/4 cup honey

Egg Nog Ice Cream

  • 4 egg yolks
  • ⅓ cups sugar
  • 1 cup of heavy cream
  • 2 cups of whole milk
  • 1 teaspoon of nutmeg
  • 3 ounces of bourbon


For Cookies

  1.  Preheat oven to 350 F. Line baking pans with parchment paper.
  2. In a bowl, whisk together the chopped chocolate, flour, cocoa powder, baking soda, ground spices, and salt,
  3. Beat together the oil and sugar with a mixer on medium speed until the sugar is dissolved. Add the eggs and honey; mix until combined. Next, add in the flour mixture and mix until combined.
  4. Place some sugar in a bowl or container. Drop balls of dough into the sugar; toss coating all of dough and put on the prepared baking sheets. Bake about 12-15 minutes, or until puffed up and crackled on the top. Place on cooling racks to let cool.

For Ice Cream

  1. With a whisk, beat together egg yolks and sugar until the yolks are at ribbon stage, or very light in color and the sugar is fully dissolved.
  2. Next, in a small saucepan, combine milk, cream, and nutmeg and combine over medium heat, bringing to just a slight boil. Make sure to stir constantly.
  3. Temper hot dairy mixture into bowl of lightened egg yolks, by slowly drizzling in a small amount at time while whisking the mixture.
  4. Return the entire contents of bowl back to pot and heat on medium stirring the whole time. Bring up to 160 degrees.
  5. Take off of the heat and whisk in the bourbon.
  6. Set over ice and water bath to cool.
  7. Cover and set in refrigerator for at least 4 hours
  8. Once it has cooled, pour in an ice cream maker and spin until just past soft serve. Place in freezer for 4 hours and enjoy