These Eggnog Ice Cream Sandwiches are a new holiday favorite. They’re just like your favorite holiday drink…only in ice cream form and stuffed between thin, crispy cookies!
This post may contain paid links. For more information, please see our disclosure policy.
Of course, I’ve also used my pasta machine to make pasta…isn’t that what it’s for? (This Spinach Whole-Wheat Pasta is still one of my favorites!) But as I was rolling out the dough for the grissini through that pasta machine, I had a crazy idea. What if I used the pasta machine to make cookies. Yes, cookies. Thin, crispy cookies. I’ve been thinking about those thin cookies for weeks now…and that’s how these Eggnog Ice Cream Sandwiches were born.
I made a basic sugar cookie dough and then rolled it through the pasta machine. I was able to get the dough pretty thin, but cookie dough isn’t quite as sturdy as pasta dough. That meant that I could only go so thin before the cookie dough just ripped and fell apart as I rolled it. Once baked, the cookies puffed up a little more than I had anticipated. They were still awesomely thin and crunchy, though…just the way I like ’em!
Eggnog Ice Cream Sandwiches
That’s when my wife and one of our friends walked in from work. I was standing in the kitchen, my pants were covered in flour (who wears black sweat pants when playing with flour!?), and there were about 6 dozen thin sugar cookies cooling on baking trays around the kitchen. My wife is a scientist, so she should totally get the experiment thing. She immediately chimed in and said, “Those would be great for ice cream sandwiches.” To which I promptly replied, “Ice cream sandwiches in December?” To which she promptly replied, “Yes! Make some of your Eggnog Ice Cream.” To which I promptly kept my mouth shut. She was right. Eggnog Ice Cream Sandwiches did sound really good.
I posted this Eggnog Ice Cream last December, and it still remains one of my favorite ice cream recipes ever! But slap that ice cream between two thin, crispy sugar cookies and dust the tops with a dash of cinnamon? Yeah, that happened. These Eggnog Ice Cream Sandwiches are full of holiday cheer…especially if you add the optional bourbon. So forget the cookies and milk for Santa this year…I’m pretty sure Santa would rather have one of these treats!
Did you make a batch of these Eggnog Ice Cream Sandwiches at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Eggnog Ice Cream
- Place the milk in a medium saucepan. Heat over medium-low it just begins to simmer.
- While the milk is heating, whisk together the salt, sugar, and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolks; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats a wooden spoon. (~6-7 minutes)
- Remove mixture from heat and add the heavy cream; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Stir in the bourbon (optional), vanilla, nutmeg, and cinnamon. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
- If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.
- Garnish with a dash of cinnamon and freshly-grated nutmeg before serving.
Thin and Crispy Sugar Cookies
- Using a countertop mixer, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).
- Add the egg and vanilla; stir until well combined.
- In a separate bowl, add the flour, baking soda and salt; stir until well combined.
- Add half of the dry ingredients to the butter mixture followed by half of the buttermilk, stirring between each addition. Repeat with the remaining dry ingredients and remaining buttermilk.
- Cover and chill dough for at least 1 hour.
- Preheat oven to 375°F.
- Remove ¼ of the dough and place on a well-floured countertop. Leave the remaining dough in the refrigerator.
- Using a well-floured rolling pin, roll the dough out to as thin as possible (~1/8"). (Tip: If you have a pasta machine, you can roll the dough through the pasta rollers until very thin.)
- Use a cookie cutter to cut dough into desired shapes. (I prefer just a simple round cookie for this recipe, but feel free to experiment! Also, if dough warms up too much and begins to stick, just place it back in the refrigerator for a few minutes.)
- Place cookies on a parchment-lined baking sheet and sprinkle tops of cookies lightly with superfine sugar.
- Bake at 375°F for 8-9 minutes, or until edges of cookies just begin to turn brown.
- Repeat with remaining dough.
For the Eggnog Ice Cream Sandwiches
- Let the Eggnog Ice Cream rest at room temperature for a couple of minutes, or until soft and spreadable.
- Spread 2-3 Tbsp of ice cream onto one of the sugar cookies. Top with another sugar cookie. Wrap the ice cream sandwich in plastic wrap. Repeat to make as many ice cream sandwiches as desired. (Note: You'll probably have ice cream and cookies left over, but that shouldn't be a problem, right?)
- Freeze the wrapped-ice cream sandwiches for 2 hours, or until ice cream has hardened. Garnish tops with a dash of cinnamon before serving.
Looking for more eggnog recipes? Check out these other favorite eggnog treats: