Gingerbread Eggnog Ice Cream Sandwiches
Who doesn't like gingerbread, eggnog and ice cream? Combining the three together will create a new holiday favorite!
Ingredients
- 1 pkg ginger bread cookie and cake mix
- 1/4 cup hot water
- 2 tbsp unsalted butter melted
- 2 tbsp flour all-purpose
- 1 cup heavy whipping cream
- 1 tbsp bourbon
- 1 quart eggnog ice cream softened slightly
Instructions
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Preheat oven to 350°F. Combine gingerbread mix, water, and butter, and stir until a dough is formed.
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Roll dough in 1/4-inch thickness on a lightly floured surface. Using a 4-inch gingerbread man cookie cutter, cut 10 gingerbread man cookies, and place on a baking sheet. Bake in preheated oven until just beginning to brown and crisp around the edges, 8 to 10 minutes. Let stand for 1 minute, and transfer to a cooling rack to cool completely about 20 minutes.
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Beat together whipping cream and bourbon with an electric mixer on medium speed until soft peaks form. Fold bourbon cream into ice cream until combined; spread evenly onto a 9- x 13-inch rimmed baking sheet. Freeze at least 1 hour. Using the same gingerbread man cutter, cut ice cream out, and press each portion between 2 gingerbread cookies. Serve immediately or freeze until ready to eat.