Gingerbread sandwich cookies with ice cream

Ingredients:

• 170g unsalted butter, cut into 1.5cm pieces
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 2 cups baking flour
• 2 teaspoons of baking soda
• 2 tsp ground cinnamon
• 2 teaspoons ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg, freshly grated if possible
• 1/4 teaspoon salt
• 1 and 1/4 cups sugar
• 1/4 cup finely chopped candied ginger
• 1 large egg
• 1800 ml vanilla ice cream
• Wax paper
• Cling film

Preparation:

1. Melt the butter in a saucepan over low heat. Add the molasses and vanilla, stirring until completely melted. Remove from heat, transfer to a large bowl, and let cool to room temperature.
2. Sift flour into a medium bowl, add baking soda, salt, spices, and 1 cup sugar. Stir in candied ginger.
3. In a small bowl, lightly beat the egg and add the cooled butter and molasses mixture. Stir in the flour, mixing thoroughly. Cover the dough with plastic wrap and chill for 20-25 minutes.
4. Preheat oven to 200°C. Line baking sheets with baking paper.
5. Place 1/4 cup sugar in a deep bowl and set aside. Form 2 tablespoons of dough into balls, then roll in sugar. Place 6 cookies on each baking sheet. Repeat with the remaining dough. Bake until set and golden brown on the edges, 10-14 minutes. Transfer to a cooling rack. Cookies can be made ahead of time and stored, tightly wrapped.
6. Cut open the ice cream container and divide into large scoops, about 150 ml each. Place one cookie face down on 25 cm (10 in) of waxed paper. Top with a scoop of ice cream the size of the cookie, trimming any excess if necessary. Place another cookie face up on top. Wrap the cookie in waxed paper, then in plastic wrap. Repeat with each sandwich, then refrigerate. Let the cookies set for 30 minutes. Remove the wrapper before serving.