It’s not a meal without dessert


Preheat oven to 325 degrees, with racks in lower and upper thirds. Line two half-sheet baking pans with parchment paper.

For the ice cream:

• 2 cups whole milk

• 2 cups heavy cream

• 1 1/4 cups granulated sugar

• 8 large egg yolks

• 2 tablespoons matcha green tea powder

For the cookies:

• 1 stick (8 tablespoons) Earth Balance Natural Buttery Spread

• 2 cups granulated sugar (make sure the label says it’s vegan)

• 1/2 cup molasses

• 2 tablespoons flaxseeds pureed with 6 tablespoons water

• 1 tablespoon white vinegar

• 2 1/2 cups sifted bread flour (sift before measuring)

• 1 tablespoon baking soda

• 2 teaspoons ground ginger

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground cardamom

Directions for the ice cream In a 4-quart saucepan, combine milk, cream, and

In a 4-quart saucepan, combine milk, cream, and half of sugar. Set over high heat, and cook, stirring occasionally, until mixture comes to a boil, about 5 minutes.

Meanwhile, in a medium bowl, whisk yolks and remaining sugar until smooth, heavy, and pale yellow, about 30 seconds.

When cream mixture just comes to a boil, whisk, remove from heat, and, in a slow stream, pour half of cream mixture over yolk-sugar mixture, whisking constantly until blended.

Return pan to stovetop over low heat. Whisking constantly, stream yolk-cream mixture back into pan. With a wooden spoon, continue stirring until mixture registers 165 to 180 degrees on an instant-read thermometer, about 2 minutes. Do not heat above 180 degrees, or eggs in base will scramble. Mixture should be slightly thickened and coat back of spoon, with steam rising, but not boiling. (If you blow on the back of the spoon and the mixture ripples, you’ve got the right consistency.)

Pour base into a clean airtight container, stir in the matcha powder, and refrigerate for 12 to 24 hours before churning in an ice cream maker per the manufacturer’s instructions.

Scrape into an airtight storage container and freeze for at least 2 hours before serving.

To make the cookies:

In a large bowl, using a hand mixer, mix together vegan spread and sugar until just creamy, 1 to 2 minutes. Add molasses, flaxseed mixture, and white vinegar and mix to combine. Set aside.

In a medium bowl, whisk together bread flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add the dry ingredients mixture, one third at a time, to the wet ingredients, mixing with a rubber spatula or wooden spoon to combine.

Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.

Preheat oven to 325 degrees, with racks in lower and upper thirds. Line two half-sheet baking pans with parchment paper.

Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets. Bake for 8 to 10 minutes, or until edges are light brown and centers are still wet—don’t overbake. Immediately transfer cookies to a cooling rack. Let cool for 1 hour before serving.

To make the ice cream sandwiches:

Place 1 cookie top side down on a work surface. Scoop 1 to 2 scoops (Coolhaus uses a 4-ounce scoop) of the ice cream on top. Place another cookie top side up on top of the ice cream and press down lightly to even the filling and stick the sandwich together. Repeat to make as many as desired.

Freeze the entire sandwich. Freezing the sandwiches as whole units makes it easier to eat them, with less melty ice cream spilling out the sides.