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Martha Stewart Member

Rating: Unrated

07/19/2009

                I didn't make ice cream sandwiches but I did make gluten and dairy free cookies using this recipe as a guide.  3 Tbsp coconut oil rather than butter and a quinoa/rice mix for the flour.  Note to gluten free newbies Bob's Red Mill Gluten Free mix is the worst thing you will ever put into your mouth.
                The cookies came out lovely.

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Gingersnap Ice Cream Sandwiches

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes 4 ice cream sandwiches

Ingredients

Ingredient Checklist

2 ounces (4 tablespoons) unsalted butter, softened

1/4 cup granulated sugar

2 tablespoons unsulfured molasses

1 large egg yolk

3/4 cup all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

1 teaspoon ground ginger

1/4 teaspoon ground allspice

3 tablespoons sanding sugar, for sprinkling (optional)

1 pint butter-pecan ice cream, softened slightly

Gallery

Gingersnap Ice Cream Sandwiches

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes 4 ice cream sandwiches

Gingersnap Ice Cream Sandwiches

Gingersnap Ice Cream Sandwiches

Gingersnap Ice Cream Sandwiches

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes 4 ice cream sandwiches

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes 4 ice cream sandwiches

prep: 10 mins

total: 45 mins

prep:

10 mins

total:

45 mins

Yield: Makes 4 ice cream sandwiches

Makes 4 ice cream sandwiches

Ingredients

Ingredients

  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons unsulfured molasses
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3 tablespoons sanding sugar, for sprinkling (optional)
  • 1 pint butter-pecan ice cream, softened slightly

Directions

Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.

Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.

Reviews (1)

Add Rating & Review

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

07/19/2009

                I didn't make ice cream sandwiches but I did make gluten and dairy free cookies using this recipe as a guide.  3 Tbsp coconut oil rather than butter and a quinoa/rice mix for the flour.  Note to gluten free newbies Bob's Red Mill Gluten Free mix is the worst thing you will ever put into your mouth.
                The cookies came out lovely.

Reviews (1)

Add Rating & Review

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0

1 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  0

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 0
  • 3 star values:
  • 0
  • 2 star values:
  • 0
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

07/19/2009

                I didn't make ice cream sandwiches but I did make gluten and dairy free cookies using this recipe as a guide.  3 Tbsp coconut oil rather than butter and a quinoa/rice mix for the flour.  Note to gluten free newbies Bob's Red Mill Gluten Free mix is the worst thing you will ever put into your mouth.
                The cookies came out lovely.

Martha Stewart Member

Rating: Unrated

07/19/2009

                I didn't make ice cream sandwiches but I did make gluten and dairy free cookies using this recipe as a guide.  3 Tbsp coconut oil rather than butter and a quinoa/rice mix for the flour.  Note to gluten free newbies Bob's Red Mill Gluten Free mix is the worst thing you will ever put into your mouth.
                The cookies came out lovely.

Rating: Unrated

All Reviews for Gingersnap Ice Cream Sandwiches

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Gingersnap Ice Cream Sandwiches

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest