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Gingerbread Ice Cream Sandwiches

When it comes to making an ice cream sandwich, not all gingerbread men are created equal. Some are too crispy; others too soft, but these thin yet sturdy boys hold up nice in the freezer and make for a whimsical make-ahead dessert. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch + freezing
  • Makes
    1 dozen

Ingredients

  • 3 cups vanilla ice cream
  • 3/4 teaspoon ground cinnamon
  • COOKIES:
  • 1/3 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/3 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt

Directions

  • In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours.
  • Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle.
  • Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
  • To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.
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