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. 

Nicole McLaughlin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
25 mins
total:
2 hrs
Yield:
Serves 5 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Combine gingerbread mix, water, and butter, and stir until a dough is formed.

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  • 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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