Since it’s National Gingerbread Day, it only seems fair that we share a recipe incorporating this tasty dessert favorite. While gingerbread is typically reserved for the holiday season, we don’t see any harm in enjoying something as yummy as gingerbread cookies during the summer. In fact, this ice cream sandwich recipe is so good, you may ditch the gingerbread house during the holiday season and just make this instead!
Gingerbread represents a category of baked goods that are usually flavored with spices like ginger, cloves, nutmeg, and cinnamon, and sometimes sweetened with molasses. Gingerbread can range from having a subtle spiced flavor to very heavily spiced, just depending on taste.
We love these gingerbread cookies because they’re somewhere in between. You definitely get a dose of those delicious spices, but the flavor is moderate enough to appeal to a wide range of palates.
We also love how chewy these gingerbread cookies are. The soft cookies are the perfect compliment to the creamy filling inside this ice cream sandwich.
Plus, who can deny an ice cream sandwich on a warm summer day? Cool vanilla ice cream is sandwiched between two gingerbread cookies for an irresistible treat that makes this national food holiday one of our favorites.
Summary |
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Cook time: 10 minutes
Prep time: 20 minutes
Idle time:
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Level
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Servings:
Unit:
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Ingredients
- For the cookies
- 1/4 cup coconut oil
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1 egg
- 2 tbsp molasses
- 2 tbsp honey
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- For the ice cream
- 15 scoops vanilla ice cream low-fat/sugar-free/low-sugar - any type you prefer
Instructions
- Preheat the oven to 375°F. Line a baking sheet with a sheet of parchment paper.
- Cream the butter and sugar together in a large bowl. Add the egg, molasses, and honey, and beat together to combine.
- Add the dry ingredients to the wet ingredients and stir to combine and form a dough.
- Roll the dough into 30 balls and bake in batches for 9 to 12 minutes, until golden and set. Allow the cookies to cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.
- Once the cookies are completely cool, place a scoop of ice cream onto one cookie. Top the ice cream with another cookie (flat sides of the cookies touching the ice cream) and form a sandwich. Serve immediately. Unused cookies can be kept in a ziplock bag at room temperature for a few days, while ice cream sandwiches should be wrapped in plastic wrap and frozen until ready to eat.
