Tillamook Gingerbread Ice Cream Sandwiches
Tis the season of gingerbread men and sweet treats! What’s better than one cookie? I know…two cookies, with a layer of Tillamook Ice Cream sandwiched between them! These ice cream sandwiches are a bit tricky to pull off, but if you can time it just right, they’re a delicious way to treat your kids, your friends, your family, and yourself!
Yield: About 8 sandwiches (depending on the thickness of your cookies and ice cream layer)
Tillamook Old-Fashioned Vanilla Ice Cream (or any flavor, you can’t go wrong!)
3 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup Tillamook Unsalted Butter (one stick)
½ packed brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
½ teaspoon finely ground black pepper
1 teaspoon salt
1 large egg
½ cup unsulfured molasses
There are two methods to get your ice cream layer between your cookies. One option is to just put a scoop on top of one cookie and press another cooking on top forming a sandwich.The second option is to freeze your ice cream onto a cookie sheet and use your cookie cutter to cut the ice cream to fit your sandwich perfectly. This is the method I used, and let me warn you, you’ll need some patience to get it right. If you’d like to try the cookie cutter method, line a baking sheet with wax paper and scoop on your ice cream. Place another sheet of wax paper on top of the ice cream and gently roll with a rolling pin until you have a flat sheet of ice cream. The thicker your ice cream sheet, the easier it will be to cut later – I suggest no thinner than ½ inch. Place baking sheet into the freezer and freeze for 5 hours (I only waited about 2 hours and my ice cream wasn’t quite hard enough).
1. Sift flour, baking soda, and baking powder together and set aside.
2. Mix butter and brown sugar until combined. Then add ginger, cinnamon, cloves, pepper, salt, egg, and molasses and mix until completely combined.
3. Add your flour mixture to the wet mixture and mix until combined.
4. Wrap your dough in plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350 degrees.
6. Roll dough on a lightly floured surface to ¼ inch thick.
7. Using a cookie cutter, cut your cookie dough and place onto a baking sheet lined with parchment paper or a Silpat, leaving about an inch between your cookies.
8. Bake cookies for about 12 minutes (it’s hard to tell when these dark brown cookies are done, but you want to make sure they don’t burn, so keep a close eye on them!)
9. Let cool completely – I didn’t wait quite long enough, and my cookies melted the ice cream pretty quick with the little bit of lingering heat. I suggest sticking your cookies in the fridge for an hour to make sure they’re really cool enough.
10. When you’re ready to serve, scoop (or cookie-cut) your ice cream and layer between two cookies and enjoy immediately!
Cookie recipe adapted from Martha Stewart