Last week’s ice cream sandwich recipe was for the chocolate lovers. This week’s is the ones who love their cookies to be spicy. I married a soft ginger cookie with vanilla ice cream.
I’ve teamed up with Heather of Real: The Kitchen and Beyond to share an homemade ice cream sandwich recipe every Friday in July. Stop by each week for a new combination.
Check out Heather’s Bite Sized Peanut Butter Cup Ice cream Sandwiches
Vanilla Ice Cream and Ginger Cookie Ice Cream Sandwich
I’ve been making these soft ginger cookies for a long time after finding the recipe on the now defunct site, Laine’s Letters. While I always feel a desire to make these in the fall, they’re a perfect year-round cookie. Be forewarned – these cookies are addictive. Put a huge sign on them if you’re afraid of family members eating them before you make the ice cream sandwiches.
I used store bought vanilla ice cream for my ice cream sandwich, a perfectly acceptable ingredient if you’re a busy mom. Cherry vanilla and coffee-flavored ice cream are 2 good options.
- 2½ cup organic sugar
- 1 cup unflavored coconut oil
- ½ cup applesauce or peach puree
- 2 eggs
- 4½ cup whole wheat flour or whole wheat pastry flour or white whole wheat flour
- 1 T baking soda
- 2½ T ground ginger
- 1½ tsp. cinnamon
- 1½ tsp. nutmeg
- Mix together the sugar, oil, applesauce, and eggs in a mixing bowl until well blended. Add in dry ingredients and mix again until well blended.
- Scoop into balls with a cookie scoop and put on a cookie sheet covered with parchment paper. Bake at 350 degrees for 10 to 12 minutes.
- Cool on a rack.
How to Make the Ice Cream Sandwich
1. Make the soft ginger cookie dough using a 3 T cookie scoop. Allow the cookies to cool completely before assembling the ice cream sandwich.
2. Put 2 scoops of vanilla ice cream on a cookie placed face down on a plate. Place the second ginger cookie on top and press down slightly. Press down more firmly to spread the ice cream to the edge of the cookies.