It’s gonna be summertime (anytime now So Cal!) and who doesn’t love a good ice cream sandwich? This combination of a modified molasses cookie in combination with a spiked vanilla ice cream makes for the ultimate adult party treat! We had a crowler of Hazy Jane by Stereo Brewing that was floral yet spicy, the perfect compliment to a molasses cookie and ice cream.
To make the beer syrup:
1. Heat the beer (1 cup) and sugar (1/2 cup) in a non-stick skillet on low to med. heat until the mixture will have almost reduced by half. You can also tell by running your finger on the back of your spoon or spatula and if the syrup doesn’t run back into the finger mark then it’s ready.
2. Set the syrup aside to cool.
To make the beer brown sugar:
1 cup white granulated sugar
1 tablespoon of the cooled beer syrup
1. Mix the sugar and beer syrup together in a mixing bowl with a fork or electric hand mixer until combined. Set aside to use or you can place in a plastic bag for future use. The brown sugar stays good for about a month on the shelf.
To make the beer crinkle cookies:
1 stick of unsalted butter
2 cups AP Flour
1 cup of beer brown sugar
1/2 cup of granulated white sugar
2 large eggs
1/2 cup of beer syrup
2 tablespoons of vegetable oil
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1. Beat the butter, brown sugar and white sugar in an electric mixer with the paddle attachment. Mix on low to medium until smooth. Mix in eggs, one at a time until combined. Then mix in the beer syrup and vegetable oil. In a separate bowl; whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
2. Reduce the speed of the mixer to low and slowly add the flour mixture. Once the cookie dough is just combined, remove from the mixture and transfer to a separate bowl and cover with plastic wrap and place in the fridge for at least an hour or overnight.
3. Heat your oven to 325 degrees F. Take a cookie scoop and scoop out about a quarter sized ball of dough and roll in granulated sugar and bake at least 3 inches apart. These cookies will spread. You can opt to make them a little smaller to yield more cookies.
4. Bake for about 20 minutes, rotating once during the baking process. If you make smaller balls than you would want to reduce your baking time. I recommend baking for 15 minutes, then checking on them. Let cool on the baking sheet for at least 10 minutes then transfer to a wire rack.
They should be very crunchy – perfect for ice cream!
Directions for my super – simple ice cream:
2 cups half & half
2 cups heavy whipping cream
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon of beer syrup (or more, it’s to taste… just don’t add too much too early or you’ll have icy ice cream)
1. Using a ice cream maker (I have a Cuisinart) combine all the ingredients together (except the beer syrup) and turn on. Check on it after 10 mins and if it’s almost done add the beer syrup. If it’s still super loose wait another 5 mins – check on it frequently so it doesn’t over churn. Put in Tupperware and freeze for at least 2-3 hours to get it set-up.
Once your ice cream is ready, scoop onto one side of the cookie and top it with another cookie! You can either eat them immediately or pre-make them and freeze them.