There's something about gingerbread and eggnog that instantly brings the flavors of the holiday season to mind. And while we usually enjoy these favorites separately, combining them into one sweet treat makes them even better!
These Gingerbread Eggnog Ice Cream Sandwiches bring together soft, chewy gingerbread cookies filled with the rich, creamy flavor of Clover Sonoma Eggnog Ice Cream. The warm spices of ginger, cinnamon, and cloves pair beautifully with the smooth eggnog filling, creating a delicious balance of holiday flavors in every bite.
They're a fun dessert to make ahead for holiday gatherings, family celebrations, or simply to keep in the freezer when you're craving something sweet. For an extra festive touch, roll the edges in crushed gingersnaps, toasted walnuts, or your favorite holiday sprinkles.
MAKES 12 SANDWICHES / 24 COOKIES | BAKE 9-11 MINUTES PER TRAY
PREP 25 MINUTES | CHILL DOUGH 1 HOUR | COOL COMPLETELY | FREEZE 2 HOURS
Ingredients
Gingerbread Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
3/4 cup packed light brown sugar
1 large egg
1/4 cup unsulphured molasses (not blackstrap)
1 teaspoon vanilla extract
1/4 cup granulated sugar, for rolling
Filling & Finish
1 quart Clover Sonoma Eggnog Ice Cream
1/2 cup finely chopped toasted walnuts, crushed gingersnaps, or festive sprinkles (optional)
Instructions:
Mix the dough.
Whisk flour, baking soda, spices, and salt. In another bowl, beat butter and brown sugar until creamy, about 2 minutes. Beat in egg, molasses, and vanilla. Mix in dry ingredients just until combined. Cover and chill 1 hour.
Shape 24 cookies.
Heat oven to 350 F. Line baking sheets with parchment. Divide dough into 24 equal portions (about 32 g each). Roll into balls, coat lightly in granulated sugar, and place 3 inches apart. Flatten slightly.
Bake and cool.
Bake one tray at a time for 9-11 minutes, until edges are set and centers still look soft. Do not overbake. Cool on the tray 5 minutes, then transfer to a rack to cool completely.
Fill the sandwiches.
Pair cookies by size. Let ice cream soften only until scoopable. Working in small batches, place about 1/3 cup on the flat side of a cookie, top with a second cookie, and press gently. Roll edges in toppings, if using.
Freeze until firm.
Place on a parchment-lined tray and freeze at least 2 hours. Wrap individually and keep in an airtight freezer container. Best enjoyed within 1 week.