Sesame Mascarpone Cookie and Lemon Ginger Ice Cream Sandwiches

I had a little bit of mascarpone cheese left over – not enough to fill a tart or a cake. So, I put it in the fridge and forgot about it. The poor cheese spent there a few days too long and, when discovered, it was suitable for baking purposes only. So, I made some cookies. They turned out quite yummy. They also behaved well as the ice cream sandwiches – neither became too hard nor lost their crispiness once frozen.

I apologize for the recent lack of posts and some unanswered e-mails. We are on vacation. We’ve just returned from one trip and now planning another one. Hopefully, everything will return to normal pace as soon as the school year starts. Thank you, everyone, for the lovely comments you have left! I greatly appreciate it.

Makes about 2 dozen sandwiches

For the cookies:

  • 2 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 stick (113g) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 4 oz mascarpone cheese, at room temperature
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1/3 cup sesame seeds, lightly toasted

For the lemon ginger ice cream (Sherry Yard’s recipe):

  • 2 cups lemon curd (homemade preferred), cooled
  • 2 tbsp fresh ginger juice (grate ginger root in a strainer, press out juice)
  • 1 ½ cups whole milk, cold
  • 1 cup heavy cream, cold
  • 2 tbsp fresh lemon juice
  • Pinch of salt

Make the cookies:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, using an electric mixer, beat the butter until fluffy. Gradually beat it the sugar and continue mixing until light and well combined. Beat in the mascarpone cheese, followed by the vanilla extract and the egg. Add the dry ingredients and mix on low speed just until the dough forms. Stir in the sesame seeds.

Divide the dough in half and shape each portion into ½-inch-thick rectangle or square, wrap in plastic, and refrigerate at least 3 hours and up to 1 day. Let the dough soften slightly at room temperature before rolling out.

Center an oven rack and preheat the oven to 350F. Line cookie sheets with parchment paper or silicone mats. Set aside.

On a lightly floured surface, roll a half of the dough to 1/8-inch thickness. Trim the uneven edges and, using a pizza wheel, cut the rolled dough into more-or-less equal rectangles (or squares). Place the cookies onto the prepared baking sheet, spacing them about 1/2-inch apart, cover with parchment or plastic, and refrigerate for 20 minutes before baking.

Bake, in batches, for about 14-16 minutes, until the edges start turning golden. Cool the cookies on the sheet on a cooling rack. The cookies can be kept up to a week in an air-tight container at room temperature.

Make the ice cream:

Whisk together the lemon curd and ginger juice in a large bowl. Whisk in the milk, cream, lemon juice, and salt. Transfer to an ice cream machine and churn, according the manufacturer’s instructions.

Line a rimmed baking sheet with plastic wrap. After the ice cream has been churned, spread it in about 2/3-inch thick layer over the plastic-lined sheet. If your sheet is too large, use aluminum foil, folded several times, as a spacer. Freeze the ice cream until firm. Cover with plastic wrap.

Assemble the sandwiches:

Transfer the frozen ice cream slab onto a cutting board. Cut the ice cream slab into rectangles or squares to match the cookies’ size. Dip a sharp knife into hot water and wipe it dry before each cut. Place the ice cream squares between two sesame cookies and return the sandwiches into the freezer until serving time. The sandwiches can be kept in the freezer, tightly covered, for a couple of days.

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27 Responses to “Sesame Mascarpone Cookie and Lemon Ginger Ice Cream Sandwiches”

  1. Wow!!! These sandwiches are so PERFECT.

    I tried to make some chocolate cookies and blackberry ice cream sadwiches recently and had serious troubles with assembling but yours are just divinely perfect.

    Lemon ginger ice cream sounds really refreshing… Thank you for this idea, I hope I can make this ice cream soon, and cookies too (I have some mascarpone and I must use it, its “best before date” is getting closer and closer…) I just need some fresh ginger. And be brave enough to try my first homemade lemon curd too, I was wating for an excuse and you’ve given me the perfect one.

    Thank you!!

  2. Those look so good! I love that interesting flavor combo!



  3. Those look absolutely wonderful! I wonder if maybe I can sub in ricotta for the mascarpone here though – I have ricotta coming out my ears currently :)

  4. My mouth is literally watering – the thought of the flavor of lemon with the ginger – such a clean fresh taste! I have to make these! Your cookies look so perfect.

  5. Wowza – delish!!

  6. Whenever I made biscuits and icecream, the former tends to get this.

  7. Mascarpone and sesame… You always come up with interesting combinations! The sandwiches look beautiful!

  8. Everything looks so perfect and neat. I love your knack for great flavor combinations. The sesame is a great touch here.

  9. Very creative! Lovely flavours!

  10. You ALWAYS make the most perfect goodies! Will you adopt me?

  11. What an interesting cookie! I think the flavours are amazing. Hope you have time to post more. Your posts are awesome and great photos too.

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  12. Your photos are absolutely stunning, I feel like grabbing it from my screen. I love sesame in anything, so I’m pretty sure once I make this ice cream sandwich, I’m gonna fall in love with it.

  13. What a fantastic flavour combination. Amazing. Especially the ice-cream. Ohhhh, and I love sesame cookies, too. Beautifully presented, as well.

  14. These are gorgeous and look absolutley fantastic!

  15. The cookies look so yummy ! I don’t like ginger but I’m sure I can find something to replace it and make your lovely ice cream sandwiches !

  16. What a coincidence, I recently made frozen lollipops with some leftover mascarpone and apricot curd… it’s a match made in Heaven!

  17. We’re about to hit spring here and these cookie sandwiches look perfect for the warmer weather.

  18. this is perfect. i love the idea of an ice cream sandwich, lovely combination of flavours, well done!


  19. These look absolutely delicious!

  20. These look delicious & just perfect! What a fabulous recipe.


  21. What a fantastic flavour combination. You are very talented!

  22. wow, this looks fantastic!!! Beatiful pictures too!

  23. Thank you, everyone, for your kind comments!

    Caitlin, sure, you can use ricotta instead. I would first pulse it in a processor to make it smoother.

  24. thanks! these look very neatly cut. i think i’ll have to go with a square cookie cutter for the cookies though =) i’m going to make min sized ones for a party. thanks!

  25. i made them and sadly i got too sick to attend or bring to the party. i made a batch of lemon ice cream as well, but again, i’m sick…

    i’m stuck with a big box of these cookies and i’m eating them with my hot tea. i love this shortbread cookies. the mascarpone cream is a good touch! Could i always swap mascarpone for butter for short cookie doughs?

  26. Jeni, you are poor thing… I hope you will get better soon; I wish you that with all my heart.
    I’m glad you gave my cookies a try. Too bad you are stuck with them, though. But they keep quite well for long. As for your question, I myself have never tried to replace butter completely with mascarpone. But certainly, some part of butter can be substituted for this cheese.

  27. I made these for Christmas 2012. The sesame is such a lovely complement to the tangy lemon and ginger. Even those who rarely talk about the food were going on and on about these. I’m making them for a potluck Thanksgiving this year. Last Thanksgiving I made your white cheesecake with the stunning topping. Raaaavvve reviews!! Also, so many of the women, who are very good cooks, couldn’t believe they’d never thought of not using a crust! Such fun!! Thank you, thank you.

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