Gingerbread Ice-Cream Sandwiches

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Nutritional Info
  • Amount Per Serving
  • Calories: 245.2
  • Total Fat: 6.4 g
  • Cholesterol: 32.9 mg
  • Sodium: 178.8 mg
  • Total Carbs: 43.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Gingerbread Ice-Cream Sandwiches calories by ingredient


A stand mixer works best for the thick, sticky cookie dough.

A stand mixer works best for the thick, sticky cookie dough.


    1 3/4 cups all-purpose flour
    1 teaspoon baking soda
    1 1/2 teaspoons ground ginger
    1/8 teaspoon baking powder
    Dash of salt
    1/2 cup granulated sugar
    1/2 cup packed dark brown sugar
    1/4 cup butter, softened
    1/2 teaspoon vanilla extract
    1 large egg
    Cooking spray
    1 teaspoon granulated sugar, divided

    1 quart vanilla low-fat ice cream, softened
    1/2 cup finely chopped crystallized ginger


To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt, stirring with a whisk. Place 1/2 cup granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.

Preheat oven to 350.

Unwrap each dough portion and place on 2 sheets of overlapping plastic wrap. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered, to a 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1 inch apart on baking sheets coated with cooking spray. Sprinkle cookies evenly with 1/2 teaspoon granulated sugar. Bake at 350 for 12 minutes or until set. Remove cookies from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough and 1/2 teaspoon granulated sugar.

To prepare filling, combine ice cream and crystallized ginger, stirring well. Spread 1 1/2 tablespoons ice cream on the flat side of each of 12 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.

Yield: 12 servings (serving size: 1 sandwich)

For more cool and refreshing icebox desserts, visit Cooking Light.

Recipe Copyright Cooking Light Magazine

TAGS:  Desserts |

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    ofcourse these are too many calories IF you ate more then one and had them EVERY day why not have a treat - 7/11/09

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  • 1 of 3 people found this review helpful
    Way to many calories. I would suggest to those who want to try it to use more vanilla, more ginger, add at least a tsp of cinnamon, and cut the plain white sugar and don't pack the brown sugar. These will all help cut calories. I would also use smart butter which is better for you than regular butte - 7/11/09

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  • 1 of 1 people found this review helpful
    Grandkids love it, but too much fat and sugar for my diet. I prefer fresh fruit while in season. Maybe try again Christmas. - 7/11/09

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  • 1 of 3 people found this review helpful
    I agree with the people who said it sounds great but has far to many calories - 7/11/09

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  • 1 of 2 people found this review helpful
    Maybe you can substitute regular flour for whole wheat flour,Splenda for regular suger,egg-substitute for eggs, and frozen yogurt for regular ice cream. - 12/8/07

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