Gingerbread Ice Cream Sandwiches Recipe

Gingerbread Ice Cream Sandwiches


Curl up with your favorite snack: Alden’s Organic French Vanilla sandwiched between two spiced gingerbread cookies. Yum!


  • ½ cup unsalted butter
  • ¾ cup brown sugar, packed
  • 1 egg
  • 2 ½ cups flour
  • ½ cup molasses 
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 ½ tsp ginger 
  • 2 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • 1 Sqround (48oz) Alden’s Organic French Vanilla


  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine all-purpose flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt.
  3. In a stand mixer fitted with a paddle attachment, beat butter and brown sugar on medium speed for 2-3 minutes, then scrape down the sides of the bowl. Add the egg and beat for 1 minute, then add the molasses and beat for 1 more minute.
  4. Add the dry ingredients to wet ingredients and mix on low speed for about 30 seconds, careful to not overmix the batter. The batter will be sticky.
  5. Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to firm up.
  6. Line 2 baking sheets with parchment paper, then set aside.
  7. Using a rolling pin, roll the dough into a quarter inch thick disk and use a gingerbread man cookie cutter to cut into shapes.
  8. Place the gingerbread men on the prepared cookie sheets and bake for 10 minutes. Remove cookies from oven, then allow them to cool completely on a cookie rack.
  9. Place a scoop of Alden’s Organic French Vanilla ice cream between two cookies.
  10. Enjoy!