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.
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:)