This recipe is genius! You don’t associate gingerbread as a summer treat, but now the two will forever be linked. How can you add a winter treat to your summer menu? Turn it into an ice cream sandwich!
I originally got the recipe from fellow blogger Tara on her cookie talk blog.
- 1/2 cup melted butter
- 3/4 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 1/2 tsp ground ginger
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 cups all purpose
- 2/3 cup boiling water
- 1 1/2 qt vanilla ice cream
1. Preheat oven to 350F. Butter a half sheet pan (cookie sheet) and then line with parchment.
2. In a large bowl, mix together the butter, brown sugar, molasses, and egg. Then add the ginger, baking soda, salt, cinnamon and flour. Mix until combined. It will be a bit thick at this point. Add your boiling water and stir. It will thin to a nice cake batter.
3. Evenly spread onto your lined sheet pan.
4. Bake for 12 to 15 minutes or until toothpick comes out clean.
5. Let your ice cream sit out and soften, so it’ll be spreadable.
6. Once your cake is completely cooled down, cut it right in half; one will be the top of your sandwich, one will be the bottom. Spread a good thick layer of ice cream on one half, and top with the other.
7. Place that into the freezer until the ice cream sets back up. Then you can cut. Slice into good old fashioned ice cream sandwich rectangles, or use cookie cutters for fun shapes! If you’re wanting to do that though, I recommend cutting the shapes into your cake before layering and stacking with ice cream, it’ll probably be too thick and hard to cut shapes into once frozen.
These are a unique treat. I added extra ginger to mine to get more of a spice kick. My husband love them! So cool and refreshing, with a surprising and different take on a summer staple.
Try them out and let me know what you think!