What’s Cooking in Gail’s Kitchen? A Second Helping of Ice Cream Sandwiches! Oh sure, it would be way easier to open a box of treats from your freezer, but once you take the time to bake this cookie crust and fill it with gourmet ice cream, you’ll fill your freezer with this old-fashioned classic instead!
ICE CREAM SANDWICHES
4 cups flour
4 teaspoons baking soda
2 teaspoons cinnamon, ground
1 teaspoon cloves, ground
1 teaspoon ginger, ground
1 teaspoon sea salt
1 1/2 cups butter, softened
2 cups sugar plus 1/2 cup
1/2 cup molasses
Vanilla Bean Gourmet Ice Cream
Instructions for Cookie Crust:
Preheat the oven to 375°. Line baking sheet with a silicone baking mat and set aside.
In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt.
In the bowl of a stand mixer, cream together butter and 2 cups sugar until combined. Add in the molasses and eggs and mix well. Slowly add the flour mixture to the ingredients of the stand mixer and mix until all is combined. Fill a small bowl with the remaining 1/2 cup sugar. Form teaspoon-size dough into balls then gently roll them in the granulated sugar. Place onto baking sheet, two inches apart. Repeat until all the cookie dough has been used. Bake only 10 minutes for soft and chewy results. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Instructions for Ice Cream Sandwiches:
Spread the softened ice cream evenly over one cookie into a layer one inch thick. Top with a second cookie. Press down gently. Place in a ziplock sandwich bag and freeze until hard, about 5 hours. Repeat with remaining cookies.