| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 24 ice cream sandwiches |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 24 ice cream sandwiches |
Ingredients
- 1 package (14.5-ounces) gingerbread mix
- 1/2 stick (1/4 cup) butter, melted
- 1 egg
- 1/4 cup all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- 1 pint French vanilla ice cream
- Multi-colored sprinkles, optional
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
- On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
- Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 110 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 22 mg |
| Sodium | 68 mg |
| Serving Size | 1 of 24 servings |
| Calories | 110 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 22 mg |
| Sodium | 68 mg |
Reviews
Sounds delicies. My kids love it, sodoes my husban and me
MAKES FOR ICE CREAM THAT TURNS INTO A HARD BLOCK OF ICE. THESE WERE NOT EDIBLE WON’T WASTE MY TIME ON THESE AGAIN
the ice cream wasn’t right some how
are too good to be true!
That’s what I discovered after trying this!
These were very yummy!!
five stars!!
My kids had so much fun making these with me 🙂
My kids devoured them.
The store bought gingerbread dough came out much better than expected! Tasted great.