Gingerbread Ice Cream Sandwiches

Name: Gingerbread Ice Cream Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 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

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

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.

Originally published as Gingerbread Ice Cream Sandwiches in Holiday & Celebrations Cookbook 2013