Gingerbread and Killinchy Gold Ice Cream Sandwiches

Recipe submitted by Killinchy Gold Facebook promotion winner Rebekah Linton


  • 2 cups flour
  • 1/2 tsp baking soda
  • 1 Tbsp ground ginger
  • 1 cup firmly packed brown sugar
  • 150g butter
  • 1 egg, beaten
  • 1/2 cup icing sugar
  • Your favourite Killinchy Gold ice cream (My favourite is Manuka Honey & Almond)
  • Christmas sprinkles (optional)


  • Preheat oven to 180°C
  • Line 2 baking trays with baking paper
  • Sift flour, baking soda and ground ginger together and place in a bowl or food processor
  • Add brown sugar
  • Add butter and rub in with fingertips or pulse in food processor until resembles fine breadcrumbs
  • Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes
  • Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick
  • Using a round cookie cutter (or Christmas shaped if you are feeling festive), cut shapes and place on tray
  • Form leftover dough into a ball and re-roll and repeat cutting out until all the dough is used up
  • Bake the cookies for 8-10 minutes or until cooked and golden. Remove from oven and cool on baking rack
  • When ready to serve, place one cookie on a plate, dollop on one scoop of ice cream and top with another cookie. Give a little press to keep cookies together
  • Optional - put sprinkles on a plate and roll formed ice cream sandwich through the sprinkles