Molasses Ice Cream Cookie Sandwiches

The rich flavor of molasses comes through in the ice cream and the soft chewy cookie making this a creamy, spicy treat!

To recipe
Molasses ice cream cookie sandwiches
Recipe insights & TIPS

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!

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
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Molasses ice cream cookie sandwiches

240 minutes
Total TIME:
280 minutes
40 minutes


  • 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

Ingredient Swaps


  1. Add 2 tbsp of the milk to the cornstarch and mix.
  2. In a bowl whisk the cream cheese and salt until soft. Gradually add the molasses and whisk until smooth and no lumps are visible.
  3. 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.
  4. 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.
  5. Slowly add the milk mixture to the molasses and whisk until well combined.
  6. Pour the mixture into a large 1 quart zip lock bag making sure to seal it well.
  7. Place the bag into a bowl of iced water and cool for about 20 minutes.
  8. Once the ice cream base has cooled transfer it from the zip lock to the ice cream machine canister and follow the manufacturers instructions.
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