Congratulations to Heather Smith for Winning the 2009 Cookoff

Ginger Spice Ice Cream Sandwiches

The French's Honey Dijon mustard adds the secret "smile" ingredient to these shortcut cookies , sandwiched with your favorite ice cream. These are great for the kids to help assemble and eat right away OR freeze them in plastic wrap for later :0)

COOK TIME 10 min
PREP TIME 10 min


2 tbsp FRENCH'S® Honey Dijon Mustard

14.5 oz Gingerbread Cookie & Cake Mix

2 tbsp all-purpose flour

2 tbsp butter or margarine, melted

1/3 cup molasses

2 tbsp milk

1/4 cup granulated sugar

1 pt vanilla ( or your favorite) ice cream


Preheat oven to 350 degrees. Spray 2 large baking sheets with cooking spray. In a medium bowl, mix French's Honey Dijon Mustard, Gingerbread cookie mix, flour, melted butter or margarine, molasses and milk. Stir together until it forms a soft dough. Drop dough by 1 1/2 tablespoonsful, about 2-3" apart on cookie sheets. Sprinkle with a little granulated sugar and flatten slightly with bottom of a small juice glass. Bake in 350 degree oven, one sheet at a time, on center rack of oven, for 8-9 minutes. Bake until cookies are puffed slightly and dry to the touch. Do not overbake. Cool on cookie sheets for 1 minutes and remove to cooling rack. To assemble ice cream sandwiches: Using two cookie close in size, place about 2 good tablespoons of ice cream on bottom side of one cookie, then place bottomside of another cookie on top, pressing together. This will have tops of cookies facing out. You may have a couple stray cookies to just enjoy while you are making the ice cream sandwiches :0)
You can eat these right away and the kids will enjoy helping to assemble can wrap each sandwich in plastic wrap and freeze for later :0)

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