Ginger Peachy Ice Cream Sandwiches – a delicious recipe with flour, baking soda, salt, ground ginger, ground cloves, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine flour, soda, salt and spices.
2
Beat butter and sugar until fluffy.
3
Beat egg.
4
Combine 2 tablespoons of the egg with the molasses and beat into butter mixture.
5
(Save remaining egg for another use.)
6
Stir in flour mixture.
7
Divide dough into 2 pieces; chill at least 1 hour.
8
Heat oven to 350u00b0.
9
Roll out 1 piece of dough at a time between sheets of floured waxed paper to about 1/8-inch thick.
10
With a 3-inch cutter, stamp out cookies. Dust off excess flour.
11
Put about 1 inch apart on ungreased baking sheets.
12
Bake until edges begin to brown, about 10 minutes.
13
Cool. Put about 1/2 cup ice cream on 8 of the cookies.
14
Top each with another cookie.
15
Press down slightly and smooth edges.
16
Freeze. Makes 8 Sandwiches.
634
kcal
Calories
29
g
Fat
81
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/4 c. flour, 1/8 tsp. baking soda, 1/4 tsp. salt, 1/2 tsp. each: ground ginger and cinnamon, and more.
Yes, Ginger Peachy Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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