Holiday Treat: Sweet Potato and Gingerbread Ice Cream Sandwiches Recipe

Serves: 10 Save

Ingredients (25)

  • For the Sweet Potato and Bourbon Ice Cream:
  • 2 cups (2/3 pound) sweet potatoes, peeled and grated on large holes of box grater
  • 2 tablespoons unsalted butter
  • 2 cups half-and-half (or 1 cup each cream and milk)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg, freshly grated
  • 4 cardamom pods
  • 1 teaspoon kosher salt
  • 6 egg yolks
  • 1/2 cup dark brown sugar
  • 2 tablespoons bourbon
  • For the Gingerbread Cookies:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon coriander, freshly ground
  • 1/4 teaspoon black pepper, freshly ground
  • 3 cardamom pods, freshly ground
  • 1/2 teaspoon nutmeg, freshly grated
  • 1 teaspoon cinnamon
  • 1 1/2 tablespoons freshly grated ginger (with juice)
  • 1/4 cup molasses
  • 1 egg
  • 2 1/2 cups cake flour (or the lowest-protein flour you can find)

Directions

Learn how to make this recipe at Serious Eats