August 2nd is National Ice Cream Day. Instead of heading to the freezer aisle, Maria Bruscino Sanchez of “Sweet Maria’s” is putting a snappy spin on the traditional frozen treat.
Gingersnap cookie ice cream sandwiches
2/3 cup vegetable oil
1 cup sugar
1/3 cup molasses
1 ½ cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cream of tartar
Sanding (coarse) sugar for coating
2 pints vanilla ice cream, slightly softened
Preheat oven to 350 F. In an electric mixer on medium speed, beat oil, sugar, egg and molasses. Mix until well blended.
On low speed, add flour, cinnamon, ginger, salt, baking soda and cream of tartar. Mix just until blended.
Roll dough into 2-inch balls. Roll in sanding sugar to coat. Place on a parchment lined cookie sheet, spacing each about 3 inches apart.
Bake 12 to 15 minutes, or until cookies rise, then flatten.
Remove cookie sheet from the oven. Remove cookies from the baking sheet and place on a wire cooling rack. Cool completely.
Scoop ice cream into half the cookies. Gently press remaining cookies on top of ice cream. Store in the freezer until serving.