Ice Cream Sandwiches

Preparation

• • In a bowl, beat the butter, sugar, molasses and egg with an electric mixer.
  • In another bowl, combine the flour, baking powder and ginger.
  • With a wooden spoon, add the dry ingredients to the previous mixture alternately with the milk. Cover with plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  • Divide the dough into thirds. Keep two of the three parts in the refrigerator. On a floured work surface, roll out the dough thinly, like a pastry crust. Cut into 6 x 9-cm (2 1/2 x 3 ½-inch) rectangles, keeping the scraps to make cookies. Place on the baking sheet. Bake in the middle of the oven for about 8 minutes.
  • Let cool. Repeat with remaining dough.

• Assembly

  • Remove the packaging from around the ice cream. Cut a 1.25-cm (1/2-inch) thick slice, cut in half to create two rectangles the size of the cookie. Place a portion of ice cream between two cookies. Gently squeeze and wrap each sandwich in plastic wrap. Freeze immediately. Repeat with the remaining ingredients.