Featuring gingerbread cookies and eggnog ice cream, these decadent ice cream sandwiches are the holiday flavor mashup of the season. While we opted to use store-bought mix and ice cream for convenience, you could certainly use your favorite from-scratch gingerbread and eggnog ice cream recipes if you’d prefer to go the homemade route. (Quick tip: You can make your own easy eggnog ice cream simply by pouring a container of eggnog into your ice cream maker and processing according to the manufacturer’s instructions.) Miniature versions of these sweet, spirits dessert sandwiches could also be made using a small round cookie cutter.
1 (14.5-oz.) pkg. gingerbread cookie and cake mix
1/4 cup hot water
2 Tbsp. melted unsalted butter
2 Tbsp. all-purpose flour
1 cup heavy whipping cream
1 Tbsp. bourbon
1 quart eggnog ice cream, softened slightly
How to Make It
Preheat oven to 350°F. Combine gingerbread mix, water, and butter, and stir until a dough is formed.
Roll dough in 1/4-inch thickness on a lightly floured surface. Using a 4-inch gingerbread man cookie cutter, cut 10 gingerbread man cookies, and place on a baking sheet. Bake in preheated oven until just beginning to brown and crisp around the edges, 8 to 10 minutes. Let stand for 1 minute, and transfer to a cooling rack to cool completely, about 20 minutes.
Beat together whipping cream and bourbon with an electric mixer on medium speed until soft peaks form. Fold bourbon cream into ice cream until combined; spread evenly onto a 9- x 13-inch rimmed baking sheet. Freeze at least 1 hour. Using the same gingerbread man cutter, cut ice cream out, and press each portion between 2 gingerbread cookies. Serve immediately or freeze until ready to eat.
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