Gingersnap Ice Cream Sandwiches

Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.

  • Prep:
  • Total Time:
  • Yield: Makes 4 ice cream sandwiches
Gingersnap Ice Cream Sandwiches

Source: Martha Stewart Living, November 2008


  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons unsulfured molasses
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3 tablespoons sanding sugar, for sprinkling (optional)
  • 1 pint butter-pecan ice cream, softened slightly


  1. Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.

  2. Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.


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