Gingersnap Ice Cream Sandwiches

Save Recipe
  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 24 ice cream sandwiches
Share This Recipe

Ingredients

Directions

  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.
No-Churn S'mores Ice Cream
PREMIUM
Erin Jeanne McDowell

No-Churn S'mores Ice Cream

20m Easy 100%
CLASS
Berry Ice Cream Pops
PREMIUM
Erin Jeanne McDowell

Berry Ice Cream Pops

20m Easy 96%
CLASS
Ice Cream Sandwiches
PREMIUM
Sebastien Rouxel

Ice Cream Sandwiches

22m Advanced 97%
CLASS
Sugar Wafer Neapolitan Ice Cream Cake
PREMIUM
30m Easy 94%
CLASS