Gingersnap Ice Cream Sandwiches

Name: Gingersnap Ice Cream Sandwiches
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 24 ice cream sandwiches
Cuisine: american
Ingredients: 1 package (14.5-ounces) gingerbread mix; 1/2 stick (1/4 cup) butter, melted; 1 egg; 1/4 cup all-purpose flour, plus more for dusting; 1 teaspoon ground cinnamon; 1 pint French vanilla ice cream; Multi-colored sprinkles, optional

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Level: Easy
Total: 1 hr 40 min

Prep: 30 min
Inactive: 1 hr
Cook: 10 min

Yield: 24 ice cream sandwiches

Level: Easy
Total: 1 hr 40 min

Prep: 30 min
Inactive: 1 hr
Cook: 10 min

Yield: 24 ice cream sandwiches

Ingredients

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1 package (14.5-ounces) gingerbread mix

1/2 stick (1/4 cup) butter, melted

1 egg

1/4 cup all-purpose flour, plus more for dusting

1 teaspoon ground cinnamon

1 pint French vanilla ice cream

Multi-colored sprinkles, optional

Directions

Preheat oven to 350 degrees F.
In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.