Prepare to tantalize your taste buds with the most irresistible dessert that combines the warm, spicy kick of gingersnap cookies with the bright, zesty coolness of lemon ice cream! These homemade ice cream sandwiches are about to become your new obsession, offering a perfect balance of crisp, chewy cookies and creamy, refreshing filling that will make your summer days absolutely delicious. Whether you're hosting a backyard barbecue or looking for a show-stopping treat, these Gingersnap and Lemon Ice Cream Sandwiches are guaranteed to impress and delight everyone who takes a bite!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 sandwiches
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 cup lemon ice cream
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the gingersnap cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this dry mixture aside for later use.
- In a large mixing bowl, cream together the softened unsalted butter and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the molasses to the butter and sugar mixture, and continue to mix until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly soft. The cookies will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cooled, take one cookie and scoop about 1-2 tablespoons of lemon ice cream onto the flat side of the cookie.
- Top the ice cream with another cookie, pressing down gently to create a sandwich. Repeat this process with the remaining cookies and ice cream.
- Once all the sandwiches are assembled, you can serve them immediately or place them in the freezer for about 30 minutes to firm up the ice cream before serving.
- Enjoy your delicious Gingersnap and Lemon Ice Cream Sandwiches as a refreshing dessert!
Tips
- Ensure your butter is softened to room temperature for the perfect cookie texture.
- Don't overmix the dough - this can lead to tough cookies instead of tender, crisp gingersnaps.
- Use a cookie scoop for uniform-sized cookies that will create perfectly matched sandwiches.
- For extra flavor, try making your own lemon ice cream or using a high-quality store-bought version.
- If the ice cream is too soft, freeze the cookies before assembling the sandwiches to prevent melting.
- For a make-ahead option, assemble the sandwiches and freeze them individually wrapped for up to a week.
- Experiment with different ice cream flavors if lemon isn't your favorite - vanilla or ginger ice cream would also work wonderfully!
- Let the cookies cool completely before adding ice cream to prevent melting and ensure the best texture.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
