Malty Ice Cream Sandwiches

Looking for a cool, tasty treat this 4th of July? Look no further – this unique, malty twist on ice cream sandwiches will be the hit of your holiday festivities.

Amber Ice cream



Granulated Sugar 1/2 cup
Cornstarch 2 tbsp
Heavy Cream 2 cups
Whole Milk 1 cup
CBW® Sparkling Amber LME 1/4 cup


  1. In a large saucepan, whisk together sugar and cornstarch until completely combined. Pour in cream, milk and CBW® Sparkling Amber LME and whisk until well blended.
  2. Cook mixture over medium heat stirring constantly until mixture comes to a gentle boil.
  3. Reduce heat and allow mixture to gently bubble stirring constantly for 30 seconds.
  4. Strain mixture through a fine-mesh sieve into a large bowl.
  5. Cover mixture with plastic wrap pressing it directly onto the surface of mixture to prevent skinning.
  6. Refrigerate until fully chilled, then transfer to freezer and freeze one hour.
  7. Transfer ice cream mixture to an ice cream maker follow manufactures direction.
  8. When ice cream is complete transfer to airtight container and freeze until nearly firm.

While freezing prepare:

“Malt” lasses Cookies



All-purpose flour 2 cups
Baking Soda 1 tsp
Salt 1/4 tsp
Cinnamon ground 1 tsp
Ginger ground 1 tsp
Cloves ground 1/2 tsp
Unsalted butter (room temperature) 1/2 cup
Dark Brown Sugar 1 cup
Safflower Oil 2 tbsp
Maltoferm® CR45 LME 1/3 cup
Eggs 1 large
Vanilla 1/2 tsp
Granulated sugar for coating


  1. Blend flour, baking soda, salt and spices in a small bowl
  2. In large bowl cream sugar and butter until light and fluffy
  3. Add malt extract, egg and vanilla to sugar mixture and beat until well blended
  4. Slowly add flour mixture to butter mixture, mix until completely incorporated
  5. Cover and chill dough for 1 to 2 hours
  6. Remove dough from refrigerator and allow to stand for 10 – 15 minutes
  7. Preheat oven to 375°F
  8. Form dough into 1 inch balls and roll in granulated sugar
  9. Place on parchment lined cookie sheet and gently press dough down with the bottom of a drinking glass
  10. Bake 9 – 10 minutes
  11. Cool completely

Assemble ice cream sandwiches

  1. For each ice cream sandwich, place 1 scoop of Amber ice cream(1/3 cup) between 2 Maltlasses cookies
  2. Gently press cookies together ice cream should spread to edges of the cookie
  3. If desired, roll some of the cookies edges into colored sprinkles (red and blue) or favorite toppings
  4. Wrap each sandwich individually in plastic wrap and place all in a resealable freezer bag
  5. Freeze until needed
  6. Enjoy

About Judie Giebel

Judie GiebelJudie has extensive experience with the malting and food ingredients divisions at Briess. Indepth knowledge of production processes, capabilities and scheduling, raw materials, quality control procedures, ingredient applications and new product development. Hands-on and applications development experience.

Posted in Cooking With Briess, Recipes | Tagged , , .
  • Subscribe to Blog

    * Are you a:
    Fields with an asterisk(*) are required
  • Stay Connected