Gingerbread Ice Cream Sandwiches Recipe
Gingerbread Ice Cream Sandwiches Recipe photo by Taste of Home

Gingerbread Ice Cream Sandwiches Recipe

Publisher Photo
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:12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + freezing
MAKES: 12 servings

Ingredients

  • 3 cups vanilla ice cream
  • 3/4 teaspoon ground cinnamon
  • COOKIES:
  • 1/3 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1 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

  1. In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours.
  2. 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.
  3. 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.
  4. 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. Yield: 1 dozen.
Originally published as Gingerbread Ice Cream Sandwiches in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p54

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