We may receive a commission on purchases made from links.

Sweet Potato-Ginger Cookie Ice Cream Sandwiches

icecreamsandwiches Spice up your ice cream sandwich game with sweet potato, cinnamon and cloves!
Ellen Jackson•

If you've ever wandered around the Portland Farmers Market, you know the pure product glory that inspired market board member, food writer and recipe developer Ellen Jackson's new cookbook. Portland Farmers Market Cookbook is full of stories and photos that will make you want to reach for a fresh bunch of something and pay tribute to one of the most vibrant and lively food shopping experiences in the country. 

Lisa Herlinger sold the first Ruby Jewel ice cream sandwich at the Portland Farmers Market, where the distinctly original treats quickly garnered a loyal following. Their ice cream sandwiches include classic combinations like chocolate chip cookies with vanilla bean ice cream, as well as seasonal favorites like this one.

Reprinted with permission from Portland Farmers Market Cookbook

Sweet Potato-Ginger Cookie Ice Cream Sandwiches
No Ratings
Fill 202 Print
Prep Time
45
minutes
Cook Time
45
minutes
Servings
20
2 1/2-inch sandwiches
icecreamsandwiches
Total time: 1 hour, 30 minutes
Ingredients
  • 12 ounces sweet potatoes
  • 3 tablespoons unsalted butter
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2/3 cup sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 1/3 cup molasses
  • 3 eggs
  • 1 teaspoon pure vanilla extract
Directions
  1. Preheat the oven to 375 degrees F.
  2. In a small bowl, toss the sweet potatoes with the butter, coating the pieces evenly. Stir in 1/2 teaspoon of the cinnamon, the cloves, and salt, taking care to distribute the spices thoroughly. Spread the sweet potatoes in a single layer on a baking pan with sides and roast until they are soft, about 20 minutes. Remove the pan from the oven and let the potatoes cool slightly.
  3. After they have cooled, puree the sweet potatoes in the bowl of a food processor until smooth. You should have a generous cup of puree; scrape it into a large nonreactive saucepan and whisk in the milk, cream, sugar, and remaining 1/4 teaspoon cinnamon. Over medium heat, bring the mixture to a boil, stirring constantly to prevent it from sticking to the bottom of the pan. Reduce the heat to a gentle boil and continue to cook while stirring for 3 to 4 more minutes. Remove the pan from the heat, strain the mixture through a fine-mesh sieve into a clean metal bowl, and cool it over an ice bath until the base is room temperature. Remove the bowl from the ice bath, cover it with plastic wrap, and refrigerate at least 4 hours or up to overnight. The next day, freeze it in an ice cream maker according to the manufacturer’s instructions.
  4. To make the cookies, in a medium bowl, whisk together the flour, cinnamon, ginger, salt, nutmeg, and cloves, and set it aside.
  5. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and sugar on medium speed until smooth, 1 1/2 to 2 minutes. Stop once to scrape down the sides of the bowl with a rubber spatula. Add the molasses and eggs and mix until blended, about 30 seconds. Add the vanilla, reduce the speed to low, and add the dry ingredients, mixing until blended and stopping twice to scrape down the bowl. Wrap the dough in plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
  6. When the dough is chilled, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
  7. Using a 1-ounce scoop or your hands, form the dough into 1-inch balls and put them on the baking sheets, 2 inches apart. Bake the cookies until the edges have set, but the middles are still soft, 10 to 12 minutes. Remove the pan from the oven and transfer it to a wire rack to cool.
  8. To assemble the ice cream sandwiches, place half of the cookies, bottom-side up, on a baking sheet lined with parchment paper. Place a scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie. Serve immediately or freeze until ready to serve. Once frozen, wrap the sandwiches well in plastic wrap or store in an airtight container.
 
Recommended