toasted sesame cookies with no-churn chinese 5-spice ice cream

Adjust the oven rack to the middle position and heat to 350. Line 2 baking sheets with parchment paper.

Place 1/2 cup of sugar in a shallow dish or pie plate.

Whisk together flour, baking soda, baking powder and salt.

Place 1 1/2 cups sugar and cream cheese in a large bowl. Pour warm butter over the sugar and cream cheese and whisk to combine [some small lumps of cream cheese will remain but will smooth out later]. Whisk in oil until incorporated. Add egg, vanilla and toasted sesame oil; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until a soft dough forms.

Divide dough into 24 equal pieces [about 2 tablespoons each]. Using hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on baking sheet, 12 dough balls per sheet. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with the sugar remaining in the shallow dish [about 2 teaspoons per tray] and the toasted sesame seeds.

Bake, 1 tray at a time, until edges are set and just beginning to brown, 11-13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets 5 minutes. Transfer cookies to a wire rack and cool to room temperature.

To assemble cookies

Let ice cream soften at room temperature until easy to scoop and form. Use about 1/3 – 1/2 cup of ice cream per sandwich.

Chill a mixing bowl and beaters in the freezer for at least 20 minutes. In a medium bowl, stir together condensed milk, vanilla and Chinese 5-spice.

Using a spoon, skim the top layer of cream from 3 10-ounce cans of coconut milk [about 2 cup of cream] and place it in the chilled mixing bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase the speed to high and continue beating until the cream thickens and light peaks form, about two minutes. With a rubber spatula, gently fold one-third of the whipped coconut cream into the condensed milk mixture until well combined. Gently fold in the rest of the whipped coconut cream. Gently stir in the crystallized ginger. Pour into a regular sized loaf pan, and freeze until firm, 6 hours [or, covered, up to 1 week].