Gingersnap Ice Cream Sandwiches
- Difficulty: Simple
- Makes: 24 sandwiches
- Nutrition Information (per serving):
- Serving Size: 1 sandwich (of 24 total)
- Calories: 110
- Total Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 13 g
- Dietary Fiber: 0 g
- Sugars: 3 g
- Protein: 1 g
- Cholesterol: 22 mg
- Sodium: 68 mg
- Total Time: 1 hour 40 minutes
- Preparation: 30 minutes
- Inactive Time: 1 hour
- Cooking Time: 10 minutes
Ingredients
- 1 (14 1/2-ounce) box gingerbread mix
- 1/2 stick (1/4 cup) melted butter
- 1 large egg
- 1/4 cup all-purpose flour, plus extra for sprinkling (add more if dough is sticky)
- 1 teaspoon ground cinnamon
- 1 pint French vanilla ice cream
- Rainbow sprinkles, optional
Directions
- Preheat the oven to 350F.
- In a large bowl, combine the gingerbread mix, melted butter, and egg; if the dough is too sticky, add up to 1/4 cup more flour a little at a time.
- Lightly flour your work surface and roll the dough to 1/4-inch thickness. Cut out cookies with a 2-inch round cutter and place them on an ungreased baking sheet. Bake for 10 minutes, then cool completely on a wire rack.
- Stir the cinnamon into the pint of ice cream. Spread the spiced ice cream onto the bottoms of half the cooled cookies, top with the remaining cookies to make sandwiches, and optionally press the edges into sprinkles for color and crunch.
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Categories:
Note: If desired, you can substitute other ice cream flavors or add chopped nuts for extra texture.
