Gingersnap Ice Cream Sandwiches

From Martha Stewart.com: Chewy gingersnap cookies with butter pecan ice cream add an adult twist to this youthful favorite.

Preparation time: 1 hour
Cooking time: 11-13 mins

Difficulty: Easy - for beginners
Serves: 4

Dietary guidance: v 

Tags: dessert · icecream · gingersnap ·

Ingredients

NOTE: The recipe below only makes 8 cookies or 4 ice cream sandwiches...I triple it to make 1 dozen units.

* 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

Method

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 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 cookies and top each with a second cookie. Wrap each ice cream cookie in parchment or waxed paper and secure with tape. Freeze until firm. Let stand 10 minutes before serving.

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