June 13, 2021 2 min read

Ginger Snap Ice Cream Sandwich

Hello! Happy Sunday:) I have the perfect treat for summer. It's super easy, a little bit different and something that brings smiles when you bring these out. You may remember the gingersnap recipe that I posted last fall. When I was making them I thought that they'd be a really interesting Ice Cream Sandwich. Ice Cream Sandwiches are something that I make a lot in the summer - you can make them ahead and store them in the freezer. So, I think my experiment was a success! If you love a gingersnap cookie, you're going to love these!


Gingersnap Cookie
Cream together in a large bowl (or the bowl of your stand mixer)
3/4 c. shortening
4 tbsp. molasses
1 egg
1 c. sugar

In a separate bowl, add in and whisk
2 c. flour
3 tsp. b.soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. cloves
1 tsp. salt

Slowly add to the wet mixture (if using your stand mixer, you may want to put a teatowel over the mixer while you add the flour mixture - saves cleaning up the dusting of flour that may escape)

Form into balls (I use my cookie scoop - link for the scoop)
https://www.crocusandivy.ca/products/rsvpspringreleasescoop?_pos=1&_sid=15744ae4b&_ss=r

Roll them in sugar and place onto a parchment lined cookie sheet. (no need to press down)

Bake at 350 for about 9-12 minutes depending on the size of the cookie.

Let cool.

Using slightly softened *ice cream, place a healthy scoop onto 1 cookie, put another cookie on top and gently press down to flatten the ice cream.

You can freeze the pre-made sandwiches for later, or make and eat as you go!

*I liked 2 different kinds of ice cream
- vanilla is a no brainer, perfect with just about everything
- dulce de leche was a lovely addition to the gingersnap
Which was my favorite? To be honest, I can't decide - both were equally delish! Let me know which is your favorite:)

Happy Baking!

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