Gingerbread Ice Cream Sandwiches

What could be better than ice cream between two delicious cookies?

  • Servings: 12
  • Cook Time: 3 Hour 45 Minutes
  • Main Ingredient: Molasses


  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 2 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup vegetable shortening
  • 1 cup dark brown sugar (packed)
  • 1 egg
  • 1/4 cup Brer Rabbit® Full Flavor Molasses
  • 1 Tbsp. orange peel (grated)
  • 1/4 cup sugar (for rolling)
  • 1 qt. vanilla ice cream (softened slightly)


Sift first 6 ingredients into a medium bow. Combine butter, shortening and brown sugar in a large bowl and beat until fluffy. Add egg, molasses and orange peel, beat until blended. Add dry ingredients; mix just until incorporated. Cover and chill 1 hour. Preheat oven to 350F. Grease 2 baking sheets. Place sugar in small bowl. Using wet hands, form dough into 24 equal balls. Roll in sugar to coat. Transfer to prepared baking sheets, spacing 2" apart. Bake 12-15 minutes until golden and cracked on top but still soft. Cool 1 minute before transferring to rack to cool completely. To Make Sandwiches: Place 12 cookies on work surface flat side up. Top each with 1/3 cup ice cream. Spread to 1/4" from edge. Top each with second cookie, press to adhere. Freeze two hours. Keep frozen until serving.