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1
In a small saucepan over low heat, melt the butter.
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2
Stir in the molasses and vanilla until well incorporated.
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3
Then remove from the heat, pour into a large bowl and cool to room temperature.
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4
Sift the flour, baking soda, spices, salt and 1 cup of the sugar in a medium bowl.
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5
Stir in the chopped crystallized ginger.
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6
Lightly beat the egg in a small bowl and add to the cooled butter-molasses mixture.
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7
Fold the flour into the molasses mixture and combine well.
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8
Wrap the dough in plastic wrap and chill for 20 to 25 minutes.
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9
Preheat the oven to 375 degrees F. Line baking sheets with silicone baking mats.
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10
Put the remaining 1/4 cup sugar in a shallow bowl and set aside.
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11
Take 2 tablespoons of the dough and roll it into a ball, and then into the sugar.
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12
Place 6 cookies on each prepared baking sheet.
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13
Repeat with the rest of the dough.
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14
Bake until flat and just starting to dry out on the edges, 10 to 14 minutes.
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15
Remove to a cooling rack.
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16
This can be done ahead, cooled and stored tightly covered.
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17
Cut the packaging from the ice cream pints and cut into thick rounds, 3 slices per pint.
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18
Put 1 cookie face down on a 8-inch square of waxed paper and top with the ice cream, matching the diameter of the cookie as close as you can; trim if needed.
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19
Top with another cookie, face up, wrap the waxed paper around the stack and then wrap tightly with a piece of plastic wrap.
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20
Repeat, placing the finished stackers into the freezer as they are completed.
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21
Let them freeze for 30 minutes.
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22
Remove the wrapping to serve.
