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1
Preheat the oven to 350 degrees F. and adjust the oven rack to middle.
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2
Line a sheet tray with parchment.
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3
Melt the butter to a large skillet over medium heat.
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4
Cook until the butter is golden brown.
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5
Remove the butter to a large bowl to cool.
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6
Once cool, add the brown sugar and stir until smooth.
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7
Stir in the egg and vanilla, mixing until well combined.
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8
In another medium bowl, whisk together the flour, cinnamon, ground ginger, baking soda, baking powder, and salt.
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9
Add the dry mixture to the butter mixture and stir until well incorporated and smooth, about 1 minute.
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10
Add the granulated sugar to a plate.
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11
Divide the dough into 12 equal-sized balls and roll them in the sugar.
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12
Arrange the dough on the parchment paper lined sheet tray at least 2 inches apart.
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13
Bake for 10 to 12 minutes.
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14
Cool the cookies on the sheet tray for 5 minutes, then transfer to a cooling rack for another 10 minutes.
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15
Turn 6 cookies face up on the counter.
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16
Scoop 1/2 cup of ice cream on cookies and using an offset spatula, spread evenly to the edges.
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17
Top the ice cream with a second cookie and press down to adhere.
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18
Freeze until solid, about 2 hours.
