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1
Heat the oven to 350 degrees.
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2
Position a rack in the middle of the oven and line two baking sheets with parchment paper.
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3
Melt the shortening in a small saucepan over medium heat or in the microwave.
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4
Measure one-half cup and cool until it reaches room temperature and is slightly thickened.
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5
Discard any remaining shortening.
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6
In the bowl of a stand mixture using the paddle attachment, or in a large bowl using a hand mixer, beat the cooled shortening, molasses, granulated sugar and egg at medium speed until fully incorporated, about 3 minutes (it will not be fluffy).
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7
Meanwhile, in a medium bowl sift together the flour, baking soda, cinnamon, cloves, ginger and salt.
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8
Mix in the combined dry ingredients, one-half at a time, until thoroughly combined, scraping down the sides of the bowl as needed.
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9
Divide the dough in half and wrap tightly in plastic.
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10
Chill the dough for about 15 minutes to firm slightly.
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11
Remove half of the chilled dough and roll it out between two sheets of plastic wrap or parchment paper until it is slightly thicker than one-eighth inch thick.
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12
Use a 2 1/2 -inch cookie cutter to cut as many cookies as possible from the dough.
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13
Peel away the scraps, then gently peel off the cookies.
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14
The dough may need to be chilled again to make peeling easier; if so, simply place the dough, still on parchment or plastic, on a baking sheet and freeze for several minutes.
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15
Place the cookies 2 inches apart on a parchment-lined baking sheet.
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16
Repeat using the rest of the dough and scraps.
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17
Just before baking, brush the dough rounds lightly with the cream, using a pastry brush.
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18
Sprinkle with the coarse sugar.
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19
Bake the cookies, one pan at a time, until they puff and begin to deflate, and are just beginning to brown, 8 to 10 minutes.
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20
Rotate the pan halfway through for even baking.
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21
Cool completely on the baking sheets; the cookies will flatten and crack slightly as they cool.
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22
Make sure the cookies are completely cool prior to assembly.
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23
To assemble, spread a heaping one-third cup ice cream (slightly softened) over the bottom of one cookie, and carefully top with another cookie.
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24
Press firmly but gently to avoid breaking the cookies.
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25
Run a knife or offset spatula around the edges to clean up any ice cream hanging over the edge.
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26
Freeze for at least 1 hour to firm the ice cream.
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27
Repeat with all the cookies.
