Sriracha Ice Cream Sandwiches

“Sweet with a bit of heat, this no-cook ice cream is a fun change from your usual ice cream sandwiches.”

When I saw this recipe in Extra, the Raley’s/Nob Hill magazine, I thought immediately of Taku Ginger Cookies, which are one of my favorites. I was a bit worried about making ice cream only from coconut milk so I replaced half of it with half and half. I gulped as I put in all that Sriracha and with good reason. I think next time I would try it with half  as much hot sauce to make them a little more subtle. Still, with the pepper kick from the ice cream and the ginger kick from the Takus, they really got right in your mouth!

Recipe By:

Nob Hill Magazine

 Yield:

18 sandwiches

Ingredients:

2 cans coconut milk, 13.5 ounces each
1 cup sugar
2 tablespoons sriracha sauce
1 teaspoon vanilla

Directions:

1. Whisk together coconut milk, sugar, Sriracha sauce and vanilla extract in a large bowl. Transfer to the bowl of an ice cream maker and freeze according to manufacturer’s instructions. Chill until firm.

2. Spoon equal amounts between ginger cookies. Freeze until firm.

 

Taku Ginger Cookies

Recipe adapted from:

Taku Glacier Lodge

Serving Size:

72

Ingredients:

1 cup butter, softened

1 ¾ cups sugar

¾ cup brown sugar

1 large egg

1/3 cup molasses

2 ¾ cups flour, 12.5 ounces

1 ¼ teaspoons soda

1 tablespoon cinnamon

1 tablespoon fresh ginger, peeled and grated

1 teaspoon cloves

2 teaspoons nutmeg

½ teaspoon salt

raw sugar

Directions:

1. Heat oven to 350 degrees.

2. Cream butter and sugars.

3. Add egg, ginger and molasses.

4. Mix well.

5. Combine dry ingredients except raw sugar.

6. Add flour mixture to butter mixture.

7. Mix until just combined.

8. Shape with small ice cream scoop.

9. Roll tops of balls in raw sugar.

10. Bake for about 13 minutes.