Gingersnap lemon sherbet ice cream sandwich

Happy National Ice Cream Day! It takes a little time to make the sherbet, bake the cookies and assemble the sandwiches, but you’ll be well rewarded for your time spent making these delicious summer treats!

For the gingersnap cookies:

IMG_00121 cup (226 grams) unsalted butter, room temperature
1 cup (210 grams) light brown sugar
1/4 cup (60 ml) unsulphured molasses
2 large egg whites
1/2 teaspoon pure vanilla extract
2 2/3 cups (345 grams) all purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
about 1/2 cup of sugar, for rolling the cookies

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 – 3 minutes). Add the molasses, egg whites, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix until well combined. Cover the batter with plastic wrap and chill in the refrigerator for about 2 hours or until hard.

Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

Place about 1/2 cup (100 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 8 – 10 minutes or until the cookies are firm but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. When cookies have cooled completely, place them in the freezer for half an hour.

Recipe from joyofbaking.com

The sherbet recipe can be found here.

To assemble the sandwich, scoop ice cream on the flat side of one cookie, then top with another cookie. Smooth the sherbet with the back of a spoon to fill any uneven gaps between the cookies. Place sandwiches in an airtight container and put in the freezer until ready to eat, at least 1 hour.

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