Gingerbread Ice Cream Sandwiches

• 3 cups vanilla ice cream
• 3/4 teaspoon ground cinnamon
• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/3 cup molasses
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt

1. In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours.
2. Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle.
3. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. apart on ungreased
4. . Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
5. To make ice cream sandwiches, spread 1/4 cup softened ice cream over the bottom of half of the cookies; top with remaining cookies. Wrap each in plastic wrap; freeze on a
6. at least 1 hour.

vanilla ice cream, ground cinnamon, butter, brown sugar, egg, molasses, flour, ground ginger, baking soda, ground cinnamon, ground cloves, salt

Taken from www.tasteofhome.com/recipes/gingerbread-ice-cream-sandwiches/ (may not work)