Ginger Snap Ice Cream Sandwiches

By • December 14, 2009 • 4 Comments

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Author Notes: I love ginger snaps and spreading ice cream between two cookies makes them even better! NWB

Serves 3 dozen cookies and 1.5 dozen sandwiches

  • 2 cups sifted flour
  • 3 teaspoons ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 1 large egg
  • 1/4 cup molasses
  • Vanilla Ice Cream (I also like flavored ice creams with this recipe, but a good vanilla is great)
  1. Pre-heat oven to 350 degrees. Blend flour, ginger, cinnamon, baking soda, and salt in a bowl and set aside.
  2. Cream butter and 1 cup sugar. When well mixed beat in egg and molasses.
  3. When blended stir in dry mixture 1/3 at a time.
  4. Place 1/2 cup sugar in a shallow bowl.
  5. Roll dough into small balls and then dredge in the bowl of sugar.
  6. Place on greased cookie sheet. Bake for 11-13 minutes, until tops are cracked and bottoms are golden brown. They will be soft when removed from the oven but harden as they cool. Place on rack to cool.
  7. When cookies are fully cooled scoop one spoonful of ice cream on half of the cookies and cover with another cookie. Let freeze on cookie sheet for about an hour before placing in a ziploc bag. Will keep for about a week.
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Comments (4) Questions (0)


over 3 years ago the professor

Made these last night. They're delicious! Be careful with the baking time, though. Some of my cookies browned too much at 13 minutes; I'll go 11 next time.


over 3 years ago NWB

Glad you liked the cookies! You are right about the cooking time. I have an older and probably cooler oven (in my old rental apartment) so cooking time may be shorter in a more contemporary oven.


about 5 years ago SarahS

These looks yummy Nonie. I'm happy to visit and test them.


over 5 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I can see putting pumpkin ice cream between those cookies. Yum!! Thanks for posting this.