The whole reason for making the pumpkin ice cream was to then make some cute ice cream sandwiches using gingerbread cookies. After I froze the ice cream in my ice cream maker, I spread the soft ice cream into a cake pan that I lined with plastic wrap and let it sit in the freezer overnight. The following day I rolled out the gingerbread dough and cut out little gingerbread men and baked them. When the cookies were completely cool, I used the same cookie cutter to cut gingerbread men shaped pumpkin ice cream and slapped that between two cookies. This would also be good with chocolate or vanilla cut-out cookies.

Gingerbread Pumpkin Ice Cream Sandwiches

  • 3 Cups (420 grams) All Purpose Flour
  • 1/4 tsp Salt
  • 3/4 tsp Baking Soda
  • 1 1/2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/2 Cup (113 grams) Unsalted Butter, room temperature
  • 1/2 Cup (110 grams) Light Brown Sugar, lightly packed
  • 1 Large Egg
  • 2/3 Cup (160 ml) Unsulphured Blackstrap Molasses

In a large bowl, whisk together the flour, salt, baking soda, and spices. Set aside.

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) cream the butter and sugar. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to about 1/4 inch thick. Use a gingerbread cutter (or whatever shape you want) to cut out the cookies. Place the cookies about 1 inch apart.

Bake for about 8 – 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking
sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

Note: If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. If using the cookies for ice cream sandwiches, only decorate half of the cookies.