Charlotte Ree's Gingerbread Ice Cream Sandwiches


Charlotte Ree's Gingerbread Ice Cream Sandwiches

Charlotte Ree's Gingerbread Ice Cream Sandwiches My husband once asked me what vessel I wanted my ice cream served in. My answer? The tub. The only thing better than eating ice cream straight from the tub is eating it wedged between my gingerbread cookies. Deliciously chewy and the perfect Christmas day cool down.


  • 125g unsalted butter, softened

  • 100g light brown sugar

  • ½ cup golden syrup

  • 375g plain flour, sifted + extra for dusting

  • 2 teaspoons ground ginger

  • 1 teaspoon bicarb soda

  • Tub of good-quality vanilla bean ice cream



  1. In the bowl of a stand mixer fitted with the whisk attachment, cream the butter and the sugar together until light and fluffy. Add the flour, golden syrup, ginger and bicarb soda and beat together until the mixture forms a dough.

  2. Divide the dough in half and gently press each half into a disc. Wrap the discs in plastic wrap and refrigerate for at least 30 minutes.

  3. Preheat oven to 190°C. Line two baking trays with baking paper.

  4. Remove the dough from the fridge. On a lightly floured surface, roll out the dough to a thickness of 6mm. If your dough sticks, dust with more flour and roll until it is no longer sticking to your hands. If it softens too much, put it back in the fridge for a little while to firm up.

  5. Using a 7cm circular cutter, cut out as many cookies as you can from your dough. Keep re-rolling the dough until you run out. Use a palette knife to assist you in picking up the rounds and transfer them to your prepared baking trays.

  6. Bake for 8-10 minutes or until golden. Allow to cool on the trays.

  7. Remove the ice cream from the freezer and allow to thaw for 5 minutes so that it is easier to scoop. Arrange the biscuits on a wire rack, pairing the cookies according to their size. To serve, place scoops of ice cream between the biscuits and sandwich together. Eat immediately, or wrap them in plastic wrap and freeze for later.


Recipe by Charlotte Ree. Find her website here, follow her on Instagram here and, for a special Christmas treat for the sweet-toothed foodie in your life, buy her newly released Just Desserts cookbook here