Ingredients
3 cups vanilla ice cream3/4 teaspoon ground cinnamonCOOKIES:1/3 cup butter, softened1/2 cup packed brown sugar1 large egg1/3 cup molasses2 cups all-purpose flour1 teaspoon ground ginger3/4 teaspoon baking soda3/4 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt
Preparation
In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours.
Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle.
Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.
