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Yes, you read that title right. Gingerbread Cookie Ice Cream Sandwiches!! Of all the ideas I’ve ever had, I have to say, this is probably one of the best.
I knew I wanted to do something with gingerbread (because, hello, it’s the holidays), but I couldn’t put my finger on WHAT. I felt like gingerbread ice cream was laaaaaaame. I considered a gingerbread ice cream cake, but who really has the time for a 3 day cake making extravaganza during the holiday season?? – No one. And then after weeks (yes, I think about these recipes for weeks) it finally came to me!
If I could somehow make soft and chewy gingerbread cookies and sandwich vanilla ice cream in between two of those cookies with a cinnamon swirl or sauce somehow… we may just have magic.
Well, abracadabra bitches. Prepare to be amazed.
Gingerbread cookies are usually thin, crisp and crunchy but that’s pretty much the exact opposite characteristics you want to have for a cookie you’re using for an ice cream sandwich. I’m no cookie expert so I went on the hunt for the perfect soft and chewy gingerbread cookie recipe AND BOY DID WE FIND IT.
Lauren Allen, of Tastes Better From Scratch, totally nailed it. I’ll probably never use another gingerbread cookie recipe ever again. You can find the link to the recipe here! It’s a super simple recipe. I love it so much it’s literally hanging on my refrigerator for easy access.
These Gingerbread Ice Cream Sandwiches are the perfect way to upgrade those gingerbread men! Creamy vanilla ice cream, homemade cinnamon caramel sauce all sandwiched in between two soft and chewy gingerbread men gives you the best way to get your gingerbread fix this holiday season!
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar , packed
- 3/4 teaspoon baking soda
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 Tablespoons butter , room temperature, cut into 12 pieces
- 3/4 cup molasses (dark molasses)
- 2 Tablespoons milk
- Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl and mix.
- Add the butter pieces and use a pastry blender to cut the butter in until the mixture resembles fine meal.
- With a mixer running on low speed gradually add the molasses and milk and mix until combined, about 30 seconds.
- Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Remove one dough sheet from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread men and place them on prepared baking sheets.
- Refrigerate the gingerbread men for 5 minutes (meanwhile you can roll out the other dough ball).
- Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not over bake!!
- Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.
- Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.