New This Month

Ginger Crisp Ice Cream Sandwiches


When combined with homemade peach ice cream, delicately scented ginger crisp cookies make for a sophisticated ice cream sandwich.

  • Yield: Makes 12 sandwiches

Source: Martha Stewart Living, July/August 1995


  • 5 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 4 large egg whites, room temperature
  • 1 cup sifted all-purpose flour
  • Pinch of salt
  • 2 teaspoons ground ginger
  • 1 tablespoon minced crystallized ginger
  • Peach Ice Cream for Ginger Crisp Ice Cream Sandwiches, softened slightly


  1. Preheat oven to 375 degrees. Cut 2 12-by-16-inch rectangles from parchment paper. On each piece of parchment, draw 12 circles (3 1/2 inches) with a pencil. Place each piece of parchment, pencil-side down, on a baking sheet.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until pale yellow, about 4 minutes. Add vanilla and egg whites; beat until combined, scraping down the sides of the bowl with a rubber spatula. Add flour, salt, ground ginger, and crystallized ginger. Beat on low speed until just incorporated.

  3. Spoon a heaping tablespoon of batter onto each circle. With back of a spoon, spread evenly to edges. Bake until cookies are golden brown around edges, about 12 minutes; rotate sheets twice during baking for even browning. Transfer sheets to wire racks to cool completely.

  4. When cool, spoon about 1/2 cup of peach ice cream on the bottom of a cookie. Top with another one, and press down gently, forcing ice cream to edges. Wrap in plastic, and place in freezer. Repeat with remaining cookies and ice cream. Freeze sandwiches at least 2 hours before serving.

Cook's Notes

These sandwiches are best eaten within 2 days. Let them soften in the refrigerator for 15 minutes before serving.

Reviews Add a comment

  • shannf
    18 AUG, 2008
    I made smaller circles (2.5"), so there were more cookies. I also added shaved white chocolate to the cookie batter before baking.
  • deetrek
    23 JUL, 2008
    Thanks everyone! I'll keep an eye out for it next time I go shopping!
  • snidebear
    17 JUL, 2008
    Crystallized ginger is purchased. It is also sometimes called candied ginger. It usually comes in chunks that you then mince or crush at home to suit your recipe. Most supermarkets carry it, and it can usualy be found in either the dried fruit section (raisins, prunes, etc.), or next to the candied fruits used in fruitcake (citron, etc.) or in the baking supply section (baking chocolate, nuts, etc.)
  • puckbunny
    17 JUL, 2008
    You can buy in in any good grocery store!
  • deetrek
    17 JUL, 2008
    What is crystalized ginger? Can you purchase it that way or is it something you need to do to the ginger?