Ginger-Lemon Ice Cream Sandwiches

Makes 12 sandwiches

Well, it’s October and it’s still 85° outside. And while I’m craving fall flavors—pumpkin, cinnamon, and ginger—it’s still too hot for cozy desserts. My solution: These soft ginger cookies that sandwich silky lemon custard ice cream. Ginger and lemon are a natural pair, and this dessert is the perfect way to welcome the changing season. Feel free to trade the lemon ice cream for vanilla bean (or even pumpkin since it seems to take over this time of year). Want to know another secret? Sometimes I cheat and buy ginger cookie dough to make an impressive dessert in a pinch.

Ingredients

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. salt

3/4 cup butter, softened

1 cup sugar, plus more for rolling

1 Tbsp. grated fresh ginger

1/4 cup molasses

1 large egg

Lemon custard ice cream, softened

Instructions

Combine flour, baking soda, cinnamon, ground ginger, cloves, and salt in a medium bowl.

Beat butter, sugar, and grated ginger at medium speed with an electric mixer until light and fluffy. Add molasses and egg, and beat until blended.

Add flour mixture and beat until combined. Spoon dough onto a piece of plastic wrap (dough will be very soft), and shape into a disc. Refrigerate 1 hour.

Shape dough into 24 (1 1/2-inch balls) and roll in sugar. Place 2 inches apart on parchment paper-lined baking sheets. Refrigerate 10 minutes.

Preheat oven 375°F. Bake cookies, in batches, 10 to 12 minutes. Remove pans to wire racks to allow cookies to completely cool (on baking sheet).

Scoop desired amount of ice cream onto flat sides of 12 cookies. Top with remaining 12 cookies, flat sides down, and press gently to allow ice cream to reach edges. Refreeze if needed to allow ice cream to re-harden.

Sugar-Crusted Strawberry Shortcakes

Serves 10

A pillowy dollop of Coconut Whipped Cream is the perfect pairing to the macerated strawberries and crunchy sweet biscuits of this dessert. If you’d prefer, substitute whipped organic cream sweetened with cane sugar, honey, or pure maple syrup.

Ingredients

3 c. white whole-wheat flour

6 Tbsp. cane sugar, divided

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ c. cold butter, cut into pieces

½ c. buttermilk

½ c. plain Greek yogurt

1 large egg, lightly beaten

1 qt. organic strawberries, sliced

1 Tbsp. honey

Instructions

Preheat oven to 425°F. Whisk together flour, ¼ c. cane sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and yogurt. Add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; roll to ½-inch thickness. Cut dough into 10 rounds, using a 2 to 2 ½-inch biscuit cutter. Place on a parchment paper-lined baking sheet.

Whisk together egg and 1 Tbsp. water. Brush evenly on tops of dough. Sprinkle evenly with 1 Tbsp. cane sugar.

Bake at 425°F for 10 to 12 minutes or until golden brown.

Meanwhile, combine strawberries, remaining 1 Tbsp. cane sugar, honey, and 1 Tbsp. water. Let stand 10 minutes.

Split shortcakes and top with Coconut Whipped Cream and strawberries. Serve immediately.

COCONUT WHIPPED CREAM

Makes 1 cup

This is one of those cool “who would’ve thought” recipes, and if you’re lactose intolerant or just want a healthier option, it’s a great mock whipped cream. Don’t throw away the coconut milk liquid you set aside in this recipe. Use it to add extra flavor to Thai-inspired dishes, or try it as the liquid in your favorite homemade smoothie.

Ingredients

1 (13-oz.) can coconut milk

2 Tbsp. cane sugar

1 tsp. vanilla extract

Instructions

Refrigerate coconut milk in can overnight.

Carefully remove solids from can of coconut milk. Reserve coconut milk liquid for another use.

Beat coconut milk solids, cane juice, and vanilla extract at high speed with an electric mixer until thick and fluffy. Refrigerate until ready to serve.