No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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


  • 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. Step 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. Step 2

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

Martha Stewart Living, November 2008

Reviews (1)

  • 19 Jul, 2009

    I didn't make ice cream sandwiches but I did make gluten and dairy free cookies using this recipe as a guide. 3 Tbsp coconut oil rather than butter and a quinoa/rice mix for the flour. Note to gluten free newbies Bob's Red Mill Gluten Free mix is the worst thing you will ever put into your mouth.
    The cookies came out lovely.