Lemon-Gingerbread Ice Cream Sandwiches Recipe

Name: Lemon-Gingerbread Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup molasses; 1/2 tsp. baking soda; 1/4 cup boiling water; 2 cups all-purpose flour; 2 1/2 tsp. ground ginger; 2 1/2 tsp. ground cinnamon; 1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt; 8 Tbs. (1 stick) soy margarine, softened; 1/2 cup light brown sugar; 2 pints lemon sorbet; 4 cups vanilla soy ice cream

Servings: persons

⅓ cup molasses
1/2 tsp. baking soda
1/4 cup boiling water
2 cups all-purpose flour
2 1/2 tsp. ground ginger
2 1/2 tsp. ground cinnamon
1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt
8 Tbs. (1 stick) soy margarine, softened
1/2 cup light brown sugar
2 pints lemon sorbet
4 cups vanilla soy ice cream

1
Put molasses in heatproof bowl.
2
Sprinkle baking soda over top.
3
Add boiling water; whisk with fork.
4
Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl.
5
Cream margarine and brown sugar in another bowl.
6
Add molasses mixture; beat until soft dough forms.
7
Divide in half, wrap each in plastic wrap and chill 1 hour.
8
Put 1 dough ball between 2 sheets wax paper.
9
Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper.
10
Using sharp knife, trim dough edges; cut dough into 12 2x4-inch rectangles.
11
Prick with fork.
12
Transfer on wax paper to cookie sheet; chill 30 minutes.
13
Preheat oven to 325F.
14
Grease 2 cookie sheets.
15
Transfer rectangles from wax paper to cookie sheets.
16
Bake 8 to 10 minutes, or until set but still soft to the touch.
17
Transfer to wire rack, and cool completely.
18
Meanwhile, scoop sorbet and ice cream into large bowl; blend with wooden spoon.
19
Freeze 20 minutes or longer, or until mixture is firm.
20
When completely cool, spread 1/2 cup frozen lemon filling onto bottom of one cookie.
21
Pat filling down with spatula.
22
Place second cookie on top (pricked side up), and gently press down.
23
Scrape away any filling that spreads past edges, and use it to fill in corners.
24
Smooth edges.
25
Repeat with remaining cookies.
26
Wrap sandwiches in plastic wrap, and freeze until firm, about 30 minutes.

1172

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ⅓ cup molasses, 1/2 tsp. baking soda, 1/4 cup boiling water, 2 cups all-purpose flour, and more.

Yes, Lemon-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.

That's it — enjoy your meal!

Lemon-Gingerbread Ice Cream Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions