GINGERBREAD ICE CREAM SANDWICHES RECIPES

Steps:

• In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours., Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool., To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.

Steps:

• Preheat oven to 375°. Line two baking sheets with parchment paper.
• In a large bowl mix together crumbled cookie dough and molasses. Add flour, ginger, and cinnamon; mix together with hands.
• Form dough into 1-inch balls (2 tsp.). Place balls on baking sheet 2 inches apart. Using a flat-bottom glass dipped in sugar, gently press each ball into a 1 1/2-inch round.
• Bake for 6-8 minutes or until cookies are set and edges are slightly browning. Cool on baking sheet 3 minutes; remove to wire rack to cool completely.
• To assemble sandwiches, place 2 Tbs. ice cream on 1 cookie pressing lightly to flatten. Top with another cookie. Roll edges in crushed peppermint candies, if desired. Repeat with remaining cookies. Wrap and freeze at least 8 hours.