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.

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

Source: Martha Stewart Living, November 2008

Ingredients

  • 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

Directions

  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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