Gingersnap Ice Cream Sandwiches

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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
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1 (14 1/2-ounce) package 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


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
  3. 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.
  4. 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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