Ginger-Lemon Ice Cream Sandwiches

Makes 12 sandwiches

Well, it’s October and it’s still 85° outside. And while I’m craving fall flavors—pumpkin, cinnamon, and ginger—it’s still too hot for cozy desserts. My solution: These soft ginger cookies that sandwich silky lemon custard ice cream. Ginger and lemon are a natural pair, and this dessert is the perfect way to welcome the changing season. Feel free to trade the lemon ice cream for vanilla bean (or even pumpkin since it seems to take over this time of year). Want to know another secret? Sometimes I cheat and buy ginger cookie dough to make an impressive dessert in a pinch.

Ingredients

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. salt

3/4 cup butter, softened

1 cup sugar, plus more for rolling

1 Tbsp. grated fresh ginger

1/4 cup molasses

1 large egg

Lemon custard ice cream, softened

Instructions

Combine flour, baking soda, cinnamon, ground ginger, cloves, and salt in a medium bowl.

Beat butter, sugar, and grated ginger at medium speed with an electric mixer until light and fluffy. Add molasses and egg, and beat until blended.

Add flour mixture and beat until combined. Spoon dough onto a piece of plastic wrap (dough will be very soft), and shape into a disc. Refrigerate 1 hour.

Shape dough into 24 (1 1/2-inch balls) and roll in sugar. Place 2 inches apart on parchment paper-lined baking sheets. Refrigerate 10 minutes.

Preheat oven 375°F. Bake cookies, in batches, 10 to 12 minutes. Remove pans to wire racks to allow cookies to completely cool (on baking sheet).

Scoop desired amount of ice cream onto flat sides of 12 cookies. Top with remaining 12 cookies, flat sides down, and press gently to allow ice cream to reach edges. Refreeze if needed to allow ice cream to re-harden.