Our creamy Shortbread ice cream, only available during the holiday season, is layered between two spiced gingerbread cookies. It’s easy to make and fun to eat! These festive sandwiches are peanut/nut free and make a tasty treat the whole family can enjoy. We’re sure Santa would love it if you left one out for him too!
Shortbread & Spice Ice Cream Sandwiches
- 3/4 cup unsalted butter (room temperature)
- 1 cup packed brown sugar (200 grams)
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups all purpose flour (293 grams)
- 1 1/2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 cup sugar for rolling (50 grams)
- 3 ½ cups Chapman’s Holiday Moments Shortbread ice cream
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With an electric mixer, cream butter and sugar together until light and fluffy.
Add the egg and molasses and beat again until smooth, scraping down the sides of the bowl as necessary.
Add the flour, ginger, baking soda, cinnamon and cloves and beat on low-medium until dough comes together. If dough is too soft to roll into balls, refrigerate for 1 hour.
Preheat oven to 350°F and roll cookie dough into 1.5" balls using about 2 tablespoons of dough. Roll cookie dough balls in granulated sugar and place on parchment-lined baking sheets about 2" apart, pressing down firmly so that they are flattened (1/8-1/4" thick). You should get 14-16 cookies.
Bake for 6-7 minutes, until set at the outer edges and slightly puffed. Remove from oven and let cool completely. Optional: freeze cookies for 1 hour to make assembly easier.
Place roughly ½ cup of ice cream between two cookies and press together slightly to form each ice cream sandwich.
Freeze again until firm (2-3 hours) before serving. Enjoy!