Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

My contribution to the ice cream party were these ice cream cookie sandwiches. At first my plans were just to bake some molasses cookies, but then the hamster started to turn the wheel and the idea changed to a full on molasses party! As usual my base recipe comes from Jeni’s Splendid Ice Creams but I switched a few ingredients. For example, instead of using cream cheese I used a really creamy goat chevre from Redwood Hill Farm. Coincidentally Redwood Hill Farm just announced that not only are their own animals Certified Humane Raised and Handled but also all of the other dairies which supply or help Redwood Hill produce the most amazing cheese in the country are certified too! It can’t get much better if you’re a goat with Redwood Hill. I’m a huge molasses fan, or treacle as I knew it when I was growing up, so I knew these would taste ridiculously good.

Molasses ice cream cookie sandwiches

Make sure you check out each of these blogs, today and all week long, for their #IceCreamWeek recipes ~ and for chances to enter to win our #IceCreamWeek giveaway!

Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina have also teamed up for a fabulous giveaway!
***This giveaway is for one Cusinart Ice Cream Maker (in white), one copy of “The Ultimate Ice Cream Book” by Bruce Weinstein, and one copy of “Thoroughly Modern Milkshakes” by Adam Ried (three different winners)! This giveaway is open to US and Canadian residents only. When the contest concludes, the winner will be chosen by random draw. The winner will then be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

Alongside all our deliciously, cold ice cream treats, a new week-long PinChatLive event has been created just in time for #IceCreamWeek! For full details on how to participate in this event click here.
Participate in the PinChatLive and Rafflecopter below daily to increase your chances of winning!

Then, cap off #IceCreamWeek with a celebratory 30 minute PinChatLive on Saturday, August 17th at 2 p.m. EST, where:

The week’s big #IceCreamWeek winners will be announced LIVE! AND 3 bonus questions will be pinned for your chance to win a second copy of “Thoroughly Modern Milkshakes” by Adam Ried, and a copy of “Jeni’s Splendid Ice Creams at Home”, by Jeni Britton Bauer.

a Rafflecopter giveaway
***Disclaimer: This giveaway is sponsored by Cravings of a Lunatic and Juanita’s Cocina. No brand sponsors have taken a part in this giveaway.***


Molasses Ice Cream Cookie Sandwiches

Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 4 people
Calories: 255kcal
Author: foodnessgracious
Creamy molasses ice cream sandwiched between two molasses cookies!
Print Recipe


  • For the ice cream:
  • 2 cups whole milk
  • 1 tbsp plus 1 tsp of cornstarch
  • 1 1/2 ounces plain goat cheese at room temperature
  • Pinch of sea salt
  • 1/3 cup molasses
  • 1 1/4 cups heavy cream
  • 2/3 cups sugar
  • 2 tbsp light corn syrup


  • Add 2 tbsp of the milk to the cornstarch and mix.
  • In a bowl whisk the cream cheese and salt until soft. Gradually add the molasses and whisk until smooth and no lumps are visible.
  • In another 4 quart pot, bring the rest of the milk, cream, sugar, and corn syrup to a boil. Cook for 4 minutes and then take the pot away from the heat.
  • Add the cornstarch mixture and mix well. Put the pot back on the heat and bring to a boil. Simmer for one minute and the mixture gets thick enough to coat the back of a wooden spoon.
  • Slowly add the milk mixture to the molasses and whisk until well combined.
  • Pour the mixture into a large 1 quart zip lock bag making sure to seal it well.
  • Place the bag into a bowl of iced water and cool for about 20 minutes.
  • Once the ice cream base has cooled transfer it from the zip lock to the ice cream machine canister and follow the manufacturers instructions.


Total time includes 4 hours freezer time. You can find the recipe for the molasses cookies here, http://foodnessgracious.com/2011/12/molasses-cookies-the-great-food-blogger-cookie-swap-2/ but any store bought cookie would work great and save you some time. Makes about 1 1/2 quarts of ice cream. Adapted from Jeni's Splendid Ice Creams, http://www.jenis.com/


Calories: 255kcal