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.