Gingerbread Ice Cream Sandwiches

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/4 tsp Salt

• Dairy

  • 1/3 cup Butter

• Frozen

  • 3 cups Vanilla ice cream

Found on tasteofhome.com

Description

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

• 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. Yield: 1 dozen. Originally published as Gingerbread Ice Cream Sandwiches in Taste of Homes Holiday & Celebrations Cookbook Annual 2013, p54 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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