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Gingerbread Pumpkin Ice Cream Sandwiches

Prep
Cook
Serves 10people
Ingredients
Gingerbread Cookies:
1/2
cup (1 stick) butter, softened slightly
1
cup granulated sugar
1
egg
1/3
cup molasses
1
tsp vanilla
2
cups flour
2
tsp ground ginger
1/2
tsp salt
1
tsp baking soda
Ice Cream Sandwiches:
1 1/2
qt pumpkin ice cream
Directions
1.
Cream together the butter and sugar until light and fluffy. Add vanilla and 1 egg. Beat together. Add molasses. Sift together the flour, baking soda, salt, and ginger. Gradually add the dry ingredients to the butter/sugar mixture and beat until thoroughly mixed. The dough will be sticky. Scrape together into a ball or log and refrigerate in plastic wrap for 30-60 minutes. Using a large spoon or melon baller, scoop the dough into 2-inch balls. Roll formed balls in granulated sugar and place on an ungreased baking sheet. Bake at 350 degrees for approximately 12-15 minutes or until the edges of the cookies begin to brown and the centers are set, but soft. Cool slightly before removing cookies from the baking sheet.
2.
Ice Cream Sandwiches: The sandwiches should be assembled immediately before serving. To make the ice cream sandwiches, remove the pumpkin ice cream from the freezer and let it soften just slightly (5-10 minutes). Scoop a round ball of ice cream into the center of a cookie. Place the other cookie on top of the ice cream and press down gently just until the ice cream squishes to the edge of the sandwich. Serve immediately.

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