Snappy Ice Cream Sandwiches

1. 1

   In medium bowl, stir together 1 1/2 cups softened vanilla ice cream or frozen yogurt and 1/4 cup finely chopped crystallized ginger.

2. 2

   Using 16 gingersnaps (2 1/4-inch diameter), spread generous 3 tablespoons ice cream mixture onto half of gingersnaps; top with remaining cookies.

3. 3

   Place on plate, loosely cover and freeze until centers are solid, about 2 hours.

4. 4

   Since these cookies improve with age (ice cream begins to soften the cookies), you can make them ahead of time but wrap the them tightly if you do.

* Per serving · 4 servings · Values may vary.

No additional tips available.