Lemon Gingerbread Ice Cream Sandwich

Indulge in the perfect fusion of warm and zesty flavors with these Lemon Gingerbread Ice Cream Sandwiches! This irresistible dessert pairs soft, spiced gingerbread cookies—with notes of cinnamon, ginger, and molasses—with creamy, tangy lemon ice cream for an unforgettable treat. These handcrafted sandwiches are easy to make and bursting with seasonal charm, combining the coziness of gingerbread with the refreshing brightness of lemon. Perfect for holiday gatherings or as a unique summer dessert, this recipe balances indulgence and freshness, making it a crowd-pleaser year-round. Whether made with store-bought or homemade lemon ice cream, these sandwiches are a delightful way to enjoy two beloved flavors in every luscious bite.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Ground ginger
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cloves
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 0.75 cup Unsalted butter, softened
• 0.75 cup Brown sugar
• 0.5 cup Molasses
• 1 large Egg
• 1 teaspoon Vanilla extract
• 2 pints Lemon ice cream (store-bought or homemade)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the molasses, egg, and vanilla extract to the butter mixture and mix until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 6

Divide the dough into two equal portions. Roll each portion between two sheets of parchment paper to about 1/4-inch thickness.

Step 7

Place the flattened dough onto a baking sheet and chill in the refrigerator for 15-20 minutes to firm up.

Step 8

Once chilled, use a rectangular or circular cookie cutter (approximately 3 inches in diameter) to cut out shapes from the dough. Place the cutouts onto the prepared baking sheets.

Step 9

Bake in the preheated oven for 8-10 minutes or until the edges are firm but the cookies are still soft in the center. Let the cookies cool completely on a wire rack.

Step 10

Once the cookies are completely cool, remove the lemon ice cream from the freezer and let it soften for about 5 minutes.

Step 11

To assemble the ice cream sandwiches, place a scoop of lemon ice cream (about 1/4 cup) onto the flat side of one gingerbread cookie. Top with another cookie, flat side down, and gently press to spread the ice cream evenly.

Step 12

Wrap each assembled ice cream sandwich in plastic wrap and place in the freezer for at least 1 hour or until firm.

Step 13

Serve directly from the freezer and enjoy!

Nutrition Facts

Serving size	(1764.2g)

Amount per serving	% Daily Value*
Calories	5274.0

Total Fat 250.3g	0%
Saturated Fat 150.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 890.9mg	0%
Sodium 1887.6mg	0%
Total Carbohydrate 698.5g	0%
Dietary Fiber 10.5g	0%
Total Sugars 416.0g
Protein 67.9g	0%

Vitamin D 432.3IU	0%
Calcium 1507.6mg	0%
Iron 25.7mg	0%
Potassium 4094.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 5.1%

Carbs: 52.5%