Vanilla ice cream packed between two heavenly gingerbread men cookies. It’s the only proper way to eat an ice cream sandwich during the holidays.
Gingerbread Ice Cream Sandwiches
2014-11-12 03:25:24
Yield: approximately 7 ice cream sandwiches
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1 large egg
- 2⁄3 cup unsulphured molasses
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 3 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1 quart vanilla ice cream, softened
Instructions
- Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside.
- In a large bowl, combine butter and brown sugar; beat at high speed with an electric mixer until fluffy. Add egg, beating until combined. Add molasses, vanilla, and zest, beating until blended.
- In a medium bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Gradually add flour mixture to butter mixture; beat until blended. (Dough will be thick.) Cover and refrigerate at least 30 minutes.
- On a lightly floured work surface, roll dough to 1⁄4–inch thickness. Cut out desired shapes, and carefully transfer to prepared pans. Reroll dough as needed.
- Bake until set, 8 to 10 minutes. Let cookies cool completely on pans.
- Spread softened ice cream on flat side of 1 cookie; top with a second cookie, flat side down, smoothing ice cream with a knife. Place on pan; freeze immediately. Repeat with remaining cookies and ice cream. Freeze assembled cookies until firm, approximately 1 hour.
Taste of the South https://tasteofthesouthmagazine.com/
