Gingerbread Ice Cream Sandwiches
AuthorTeresaIn medium pan, melt butter on low until fully melted.
Remove melted butter from heat and allow to cool completely to room temperature.
In medium mixing bowl stir together all purpose flour, baking soda, baking powder, salt and spices.
Stir well and set aside.
In mixer, add together, brown sugar, melted butter and two large eggs.
Mix together on medium low speed until well blended.
Add molasses and continue to mix until the molasses is well incorporated.
Now add the flour/spice mixture from bowl one and mix on low speed until the dough comes together.
Remove mixing bowl from mixer and using a large spoon, make sure the cookie dough is well incorporated.
Place dough mixture into a medium bowl and cover with plastic wrap or lid. Refrigerate overnight 12+ hours.
Next day, remove plastic wrap and spoon out some of the dough onto a lightly floured surface. The dough needs to be kept cold as it is soft and sticky. So place the remaining dough back into the fridge (covered).
Using as little flour as possible, roll the dough out to 1/4 - 3/8" thick dough. It's your choice how thick you want your dough. I rolled my dough out 1/4" but a thicker cookie is nice too. I used a cookie cutter that is 2.75" in diameter. You can use a larger or smaller one if you wish.
Place cut cookie dough onto your baking sheet, use baking liner or parchment paper.
Bake at 350F/176C for 8 minutes. Allow finished cookies to cool for a few minutes before removing to a cooling grate. You may need to adjust baking time depending upon the size and thickness of your cookies.
While baking the cookies, I put my container of ice cream into the fridge so it could pre-soften. It takes about 1-1.5 hours for it to soften in the fridge.
Once your cookies are cooled completely, you can assemble your ice cream sandwiches. Spoon out softened vanilla ice cream thickly onto one cookie, place another cookie on the top of the ice cream and gently squeeze the cookie onto the ice cream. Clean and smooth the sides of the sandwich where the ice cream might have squished out.
After assembly, place your ice cream sandwiches into the freezer (make sure to cover them) and freeze for 4+ hours or overnight before serving. The ice cream is too soft right after assembly and will squish out the sides if you try to eat them right away.
Alternately, if you form your ice cream into circle shapes and freeze them hard overnight, you can serve the hardened ice cream and soft cookies right away. As long as the ice cream is hard, you are good to go!
This batch of cookie dough(1500 grams) makes a lot of cookies (around 42 or so depending upon how thick or thin you like them). So cut the recipe in half for about 20 cookies which will make up 10 ice cream sandwiches. Or make the full batch then wrap and bake the rest of the unused dough later.
Tip: For extra fun, add cookie sprinkles to the sides of the ice cream sandwich before freezing.
Ingredients
Directions
In medium pan, melt butter on low until fully melted.
Remove melted butter from heat and allow to cool completely to room temperature.
In medium mixing bowl stir together all purpose flour, baking soda, baking powder, salt and spices.
Stir well and set aside.
In mixer, add together, brown sugar, melted butter and two large eggs.
Mix together on medium low speed until well blended.
Add molasses and continue to mix until the molasses is well incorporated.
Now add the flour/spice mixture from bowl one and mix on low speed until the dough comes together.
Remove mixing bowl from mixer and using a large spoon, make sure the cookie dough is well incorporated.
Place dough mixture into a medium bowl and cover with plastic wrap or lid. Refrigerate overnight 12+ hours.
Next day, remove plastic wrap and spoon out some of the dough onto a lightly floured surface. The dough needs to be kept cold as it is soft and sticky. So place the remaining dough back into the fridge (covered).
Using as little flour as possible, roll the dough out to 1/4 - 3/8" thick dough. It's your choice how thick you want your dough. I rolled my dough out 1/4" but a thicker cookie is nice too. I used a cookie cutter that is 2.75" in diameter. You can use a larger or smaller one if you wish.
Place cut cookie dough onto your baking sheet, use baking liner or parchment paper.
Bake at 350F/176C for 8 minutes. Allow finished cookies to cool for a few minutes before removing to a cooling grate. You may need to adjust baking time depending upon the size and thickness of your cookies.
While baking the cookies, I put my container of ice cream into the fridge so it could pre-soften. It takes about 1-1.5 hours for it to soften in the fridge.
Once your cookies are cooled completely, you can assemble your ice cream sandwiches. Spoon out softened vanilla ice cream thickly onto one cookie, place another cookie on the top of the ice cream and gently squeeze the cookie onto the ice cream. Clean and smooth the sides of the sandwich where the ice cream might have squished out.
After assembly, place your ice cream sandwiches into the freezer (make sure to cover them) and freeze for 4+ hours or overnight before serving. The ice cream is too soft right after assembly and will squish out the sides if you try to eat them right away.
Alternately, if you form your ice cream into circle shapes and freeze them hard overnight, you can serve the hardened ice cream and soft cookies right away. As long as the ice cream is hard, you are good to go!
This batch of cookie dough(1500 grams) makes a lot of cookies (around 42 or so depending upon how thick or thin you like them). So cut the recipe in half for about 20 cookies which will make up 10 ice cream sandwiches. Or make the full batch then wrap and bake the rest of the unused dough later.
Tip: For extra fun, add cookie sprinkles to the sides of the ice cream sandwich before freezing.
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