I always associate ice cream sandwiches with the Fourth of July. Growing up, we’d watch fireworks at the Marusiak’s. Right before the show started as we were setting out blankets on the grass, they’d pull out the foil-wrapped ice cream sandwiches from the freezer. Homemade chocolate chip cookies with vanilla ice cream…

These are strawberry/blueberry ice cream sandwiches with candied ginger cookies. I was going to try to pass them off as red, white, and blue sandwiches, but really, they’re pink, tan, and purple. I can’t push the festive agenda that much. Maybe they need rebranding. Like, the pastel colors could work as an Easter dessert (you could use an oval cookie cutter, so they look like eggs…).

If you use blueberry and raspberry sorbet, you’ll get more vibrant colors, and might be able to pull off the red, white, and blue thing. Although, there’s a reason they’re not called “sorbet sandwiches.” Ice cream is just better. If you really want to be patriotic, put them on a flag plate.

If you’re into making homemade ice cream, that’d make these that much better, but that’s two different ice creams, and I’m thinking, in order to make two batches of ice cream, freeze them overnight, then make the cookie dough, chill it, bake it, let those cool, sandwich the ice cream and cookies together and freeze those, you might have to start in June… so store bought’s fine.

RECIPE
1/2 c butter, room temp
3/4 c sugar
1 egg
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground ginger
1 T candied ginger, minced

1 pint blueberry ice cream
1 pint strawberry ice cream

powdered sugar (for dusting)

1. Sift together the flour, baking soda, salt, and ground ginger.
2. In a separate bowl, cream the sugar and butter together, about 3 min.
3. Add the egg.
4. Then the sifted dry ingredients.
5. Toss in the candied ginger at the end.
6. Wrap in plastic wrap and chill in the fridge an hour or overnight.
7. On a lightly floured surface, roll out the dough and cut into squares with a pizza cutter.
8. Transfer to a parchment-lined baking tray (I ribbed half of them with the edge of a spatula to give them texture) and place in the freezer for at least 10 min (or until you’re ready to bake them).
9. Preheat the oven to 350˚.
10. Bake for 7-10 min, until slightly browned on the edges.
11. Let cool completely.

To assemble, soften the ice cream at room temp a few minutes. Scoop some ice cream in between the cookies and gently press together. Wrap individually in foil or plastic wrap. Freeze a few hours or overnight. Dust with powdered sugar if desired.