Gingerbread Ice Cream Sandwiches
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + freezing
MAKES: 12 servings
Ingredients…
3 cups vanilla ice cream
3/4 teaspoon ground cinnamon
COOKIES:
1/3 cup butter, softened
1/2 cup packed brown sugar
1 egg
1/3 cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Directions
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. Yield: 1 dozen.
