By Tim Mackiddie, Jackson-Triggs Estate Chef

This gourmet sweet treat is all the rage this summer. Mackiddie puts a twist on the sweet sammie with his Vanilla Ice Cream Sandwich with Honey Ginger Cookies. riesling-gewurtztraminer offers a touch of sweetness and a dab of spiciness to complement the honey ginger flavours in this summertime favourite.

Wine Pairing: Jackson-Triggs Niagara Estate Reserve Riesling-Gewurtztraminer 2012

Serves 12

INGREDIENTS

• 1L good quality vanilla ice cream
• ½ cup sugar
• ½ cup butter
• ½ cup honey
• 1 egg
• 1 tsp baking soda
• 2 cups all purpose flour
• 1½ tsp ground ginger

INSTRUCTIONS

1. Preheat your oven to 350°F.
2. In a small bowl whisk together the flour, ginger and baking soda
3. In electric mixer with a paddle attachment, mix together the butter, sugar and honey on medium speed until light and fluffy.
4. Reduce speed to low and in the egg. Beat for 1 minute then add in the flour mixture.
5. Mix until just combined.
6. Scoop roughly ¼ cup of the batter onto a baking sheet lined with parchment paper. Space them roughly 6cm apart.
7. Bake for 12 minutes then allow the cookies to cool on the baking sheet for 2 minutes.
8. Transfer the cookies to a wire rack to cool completely.
9. To build the sandwiches scoop ½ cup of ice cream between the cooled cookies.