Gingerbread Ice Cream Sandwiches – a delicious recipe with vanilla ice cream, ground cinnamon, butter, brown sugar, egg, molasses. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours.
2
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.
3
Preheat oven to 350u00b0. 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
4
. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
5
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
6
at least 1 hour.
1018
kcal
Calories
18
g
Fat
98
g
Carbs
10
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 12 ingredients. The key ingredients include: 3 cups vanilla ice cream, 3/4 teaspoon ground cinnamon, 1/3 cup butter, softened, 1/2 cup packed brown sugar, and more.
Yes, Gingerbread 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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