Gingerbread Cookie Ice Cream Sandwiches Recipe
These Gingerbread Cookie Ice Cream Sandwiches pair soft, chewy gingerbread cookies with creamy vanilla ice cream for the ultimate holiday treat. Warm spices, molasses, and brown sugar give the cookies a classic Christmas flavor, while the cold, creamy center adds the perfect contrast. Fun, nostalgic, and easy to assemble these frozen treats are guaranteed to be a holiday hit!
Ingredients
Gingerbread Cookies
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1 egg
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Filling
- 1 to 1 1/2 quarts ice cream
- vanilla, cinnamon, or caramel — depending on how thick you want the sandwiches
Optional Coatings
- 1/2 cup crushed cookies
- 1/2 cup sprinkles
- 1/2 cup crushed candy canes
Instructions
1. Prep the Cookie Dough
- Add 1/2 cup softened butter and 1/2 cup brown sugar to a bowl. Beat until smooth.
- Add 1/3 cup molasses and 1 egg. Mix until the mixture looks creamy.
- In another bowl, whisk 2 1/4 cups flour, 1 teaspoon baking soda, 1 tablespoon ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/4 teaspoon salt.
- Add the dry mix to the wet mix. Stir until a soft dough forms.
- Cover the bowl and chill the dough for 1 hour. It helps the cookies hold their shape.
2. Shape and Bake the Cookies
- Heat your oven to 350°F (175°C).
- Line a baking sheet with parchment.
- Scoop or roll the dough into balls, about 1 tablespoon each.
- Place them 2 inches apart on the baking sheet.
- Press each ball lightly to flatten.
- Bake for 8–10 minutes.
- Let the cookies cool on the sheet for a few minutes, then move them to a rack.
- Cool completely before adding ice cream.
3. Prep the Ice Cream Filling
- Let the ice cream sit at room temperature for 5–10 minutes. It should soften but not melt.
- Scoop the ice cream into a bowl and stir once to make it smooth.
- If you want even layers, spread the softened ice cream into an 8×8 pan lined with parchment.
- Freeze for 1 hour so it firms up again.
4. Assemble the Ice Cream Sandwiches
- Match the cookies in pairs so they’re close in size.
- Add a scoop of ice cream on one cookie.
- Press the second cookie on top to make a sandwich.
- If using the pan method, lift the firm ice cream slab and cut it into squares or circles that fit the cookies.
5. Add Optional Coatings
- Pour crushed cookies, sprinkles, or crushed candy canes into small bowls.
- Roll the edges of the sandwich in the coating.
- Press gently so it sticks.
6. Freeze Before Serving
- Place the finished sandwiches on a tray.
- Freeze for at least 2 hours.
- This helps the cookies and ice cream set, so the sandwiches hold their shape.
7. Storage
- Wrap each sandwich in plastic wrap.
- Store in a freezer-safe container.
- They keep well for up to 2 weeks.
Video
Notes
📝 Notes
- Use fresh ginger and warm spices for the best flavor.
- For softer cookies, slightly underbake before assembling sandwiches.
- Allow cookies to cool completely before adding ice cream.
- Substitute dairy-free butter or ice cream for a vegan version.
- Press ice cream gently between cookies to avoid cracking.
- Freeze assembled sandwiches for at least 1 hour before serving.
- Store leftovers in an airtight container in the freezer up to 1 week.
- Decorate edges with crushed ginger snaps or sprinkles for extra festive touch.