It might be cold outside but it is never too cold for ice cream sandwiches - who’s with me?? These cookies are perfectly chewy and scrumptious to the last crumb. They have crispy edges with soft and chewy centers and are perfectly spiced! Plus they are so easy to make – no rolling or cutting-out necessary, just roll them into balls and serve plain - SO GOOD! You can easily roll them out to make cutout gingerbread cookies as well - check out another recipe here. I decided to make ice cream sandwiches this holiday season, because, why not?!

Besides a perfect cookie, rich and creamy ice cream is the other essential part of a delicious sandwiches. Allow me to direct your attention to Alec’s organic ice cream. They are proudly family run and make their ice cream from scratch using only Organic certified ingredients and support local farmers by sourcing Organic pasture-raised dairy from Sonoma County family farms and sustainably farmed cane sugar from The Native Green Cane Project. They even whip less air into the ice cream to make it next level rich and creamy (and you’ll notice a difference in the way you feel after you eat it - which is great!). Read the full story here.

Also, great news - use promo code BLISS15 for a 15% off your entire order on alecsicecream.com and try it for yourself! I swear, I am never going back to another ice cream again. Try the Salted Carmel Latte flavor - you will thank me later ;)

To start off - make the gingerbread cookies first. Whisk together flour, baking soda, cinnamon, ginger, cloves and sea salt in a small bowl. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for 1-2 minutes, until the mixture is light and fluffy.

Add molasses, egg and vanilla and beat for 60-90 seconds or until mixture is smooth.

Add dry ingredients and beat on low speed until combined.

Transfer dough to an airtight container or in a bowl covered with plastic wrap and place it in the refrigerator to chill for at least 1 hour or overnight.

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper, set aside.

Use a small cookie scoop to measure 1 ½ to 2 TBS portions of dough and roll them into balls.

Place on prepared cookie sheet about 2 inches apart. Bake for 9-11 minutes in preheated oven until tops look just set.

Let the cookie sit on the cookie sheet for 5 minutes, then transfer to a wire rack to cool! Sandwich 2 scoops of Alec's organic ice cream in between 2 cookies and dip in some crushed candy canes or sprinkles and enjoy!