ginger spice ice cream sandwiches

I can't believe such perfect cookies for ice cream sandwiches came out of my oven. These are super soft and chewy which makes them an ideal ice cream sandwich partner and the sugar coating gives them a nice crunch. I am a sucker for spiced treats in the fall, so I really went for it with the ginger and cinnamon here, but feel free to use at your own discretion. You can freeze these and whip them out at dinner parties for oohs and ahhs.  The cookies are very simple and the ice cream only has two ingredients: bananas and cinnamon. 

soft ginger ice cream cookie sandwiches

put down the phone

All I ask is that when you eat these, please put away all your distractions. Turn off the TV, computer, and phone. Just take the time to only concentrate on this amazing cookie sandwich when you eat it. No one is so busy that they can't take 5 minutes to enjoy a treat, and only do that. I promise it will taste better if you take this advice. Just try it.

This recipe in concept was very heavily inspired by the wonderful folks at the minimalist baker who did an all vegan/gluten free version, and my bible: the cookiepedia by stacy adimando.  

ginger spice ice cream sandwiches

Makes: 4 Dozen Cookies
(or more if you make them tiny like me) 

cookies:
2 1/3 cup all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 cup unsalted butter
1/2 cup dark brown sugar
1/2 sugar (I like the course in the raw!) plus extra for rolling (it will change your life)
1 egg
1 teaspoon vanilla extract
1/2 cup dark molasses

ice cream:
5 ripe frozen bananas
4 tablespoons of cinnamon

note: you can swap in store bought ice cream. I ensure you these will still taste good! But really, try making banana ice cream, it is good.

instructions:

ice cream
If you are going to make your own banana ice cream, start now. Use bananas that are very ripe because they will taste a whole lot sweeter. Peel and cut the bananas into small pieces and put into a tupperware or wrap in parchment paper, or put into a ziplock bag. Freeze for at least four hours or overnight. After freezing, separate the pieces as much as you can before blending, if the blender stalls, add a little water or milk, or let the bananas thaw slightly. Then add your cinnamon (or get creative). Next put the banana ice cream back into the freezer until hard (probably 2-3 hours depending on your freezer). 

fall spice cookies
Combine all the dry ingredients into a medium bowl and set aside. Cream the sugars and butter together, this works best with a mixer, but by hand will work as well. Add the vanilla and egg and mix well, then add the molasses and mix until combined.  Cover the dough for 15-20 mins in the fridge.  Preheat the oven to 325F. Pour some extra raw sugar into a small bowl, I also added a pinch of sea salt to this mix. Roll the dough into 1/2 inch -1 inch balls and then roll them around in the sugar/salt mix. Bake for 8-10mins at 325 (don't overcook so they stay soft). 

Assemble the cookies by freezing the cookies for about 15min-20min or until completely cold and hard. Let the ice cream soften just slightly. Then scoop and assemble!