Food & Cooking Recipes Dessert & Treats Recipes Ginger Crisp Ice Cream Sandwiches 3.3 (4) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 12 sandwiches When combined with homemade peach ice cream, delicately scented ginger crisp cookies make for a sophisticated ice cream sandwich. Ingredients 5 tablespoons unsalted butter, room temperature 1 cup sugar ½ 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 Directions 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. 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. 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. 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. Print