Gingersnap Ice Cream Sandwiches

Total Time:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
10 min

Yield:
24 ice cream sandwiches
Level:
Easy

Ingredients
  • Basic Gingerbread Cookie Dough:
  • 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.


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