Cognac & Gingerbread Ice Cream Sandwich

Serves 12

A few years ago, Jeni’s Ice Cream, one of my husband’s and my favorite brands, released a seasonal Cognac & Gingerbread flavor I fell in love with. When they didn’t bring it back, I decided to recreate it—this time as an ice cream sandwich.

While ice cream might not be the first thing that comes to mind during the holidays, these flavors are undeniably festive. The spiced gingerbread crust and boozy, cognac-caramel ice cream creates a treat that tastes warm and cozy despite it’s cool temperature. With this easy no-churn ice cream recipe, there’s no need for special equipment or an ice cream maker. Best of all, it keeps beautifully in the freezer, making it the ultimate make-ahead holiday dessert.

WHAT YOU’LL NEED

INGREDIENTS

Cognac Caramel

  • 1 cup granulated sugar

  • 1 tbsp light corn syrup (optional: see note)

  • 4 tbsp water

  • ½ tsp kosher salt

  • ½ cup heavy cream

  • 2 tbsp unsalted butter

  • 2 tbsp Cognac, like Hennessy

Gingerbread Crust

  • 12 oz gingersnap cookies, like Nabisco (340 g)

  • 2 tbsp dark brown sugar

  • ¼ tsp kosher salt

  • 2 tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • Pinch ground cloves

  • 10 tbsp unsalted butter, melted

No-Churn Vanilla Ice Cream

  • 1 cup sweetened condensed milk (10 oz)

  • 2 tsp vanilla paste

  • ½ tsp kosher salt

  • 1 tbsp Cognac

  • 2 cups heavy cream

DIRECTIONS

Make the Cognac Caramel

  1. In a small saucepan off heat, combine water, sugar, corn syrup, and salt. Place over low-medium heat and avoid stirring to prevent crystallization. Once the sugar dissolves, you can gently swirl the pan if it’s caramelizing unevenly. Immediately remove from heat once caramel reaches an amber color (between 360-370°F).

  2. Pour in heavy cream slowly, whisking continuously. The caramel may seize at first, then become silky. Stir in butter and Cognac and let cool. Can be made ahead and stored in an airtight container in the fridge for up to 2-3 weeks.

Make the Gingerbread Crust

  1. Process gingersnap cookies in a food processor until finely ground. Add remaining ingredients and pulse until the butter is evenly distributed and the mixture begins to come together.

  2. Line an 8x8 cake pan with two overlapping strips of parchment, going up both sides. Make sure there is overhang for easy removal. Press half the crust mixture firmly into the bottom of the pan, using a tart tamper or the flat bottom of a glass. Freeze for 20 minutes. Remove using the parchment overhang, transfer to a tray, cover, and place back in the freezer—this is the top crust.

  3. Replace the removed parchment (ensuring overhang), press the remaining crust into the pan, and freeze—this is the bottom crust.

Make the Ice Cream & Assemble

  1. With both crusts in the freezer, prepare the ice cream. In a large, wide bowl, whisk together sweetened condensed milk, vanilla, salt, and Cognac until smooth.

  2. Using an electric hand mixer or stand mixer, whip the heavy cream until stiff peaks form (the cream should hold its shape when lifted with a whisk). Gently fold the whipped cream into the condensed milk mixture until fully combined.

  3. Remove the pan with the bottom crust from the freezer. Spread 1/3 of the ice cream mixture over the crust with an offset spatula. Swirl in caramel using a spoon or piping bag. Repeat the process with two more layers of ice cream and caramel (you’ll likely not use all the caramel). Cover with plastic wrap, pressing it directly onto the surface of the ice cream, and freeze until firm, at least 8 hours or overnight. Once set, place the frozen top crust on the ice cream.

  4. Cut into bars or squares with a serrated knife, using a back-and-forth motion through the crust before pressing down. Serve immediately or freeze until ready to serve.

RECIPE NOTES & TIPS

  • In the video, I cut mine into 8 pieces, which I found too large for individual servings. I recommend cutting them into 12 pieces instead for more manageable portions.

  • I call for corn syrup because it helps make the caramel foolproof. Corn syrup is an invert sugar, which prevents sugar crystals from forming and ensures you won’t end up with grainy, crystallized caramel. If you prefer to leave it out, see my note below for other ways to prevent crystallization.

  • Sometimes caramel will crystallize—it’s happened to me many times—but I’ve learned a few tips to prevent it: 1) Keep a wet pastry brush handy to gently brush down any sugar stuck to the sides of the pan. These granules can cause crystallization. 2) Swirl, don’t stir the pan. You want to avoid agitating the pan as much as possible. 3) If at first you don’t succeed, try try again.

  • If stored properly, these can last over a month in the freezer. For pre-cut pieces, I recommend individually wrapping each piece in plastic wrap to preserve flavor and texture. If kept as a whole, cover tightly with plastic wrap and an additional layer of foil to prevent freezer burn.