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
Gingerbread Ice Cream Sandwiches
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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