Chewy gingery molasses spiced cookies stuffed with vanilla bean ice cream covered in crushed pecans for a festive chilled dessert.
Works best with ice cream that is slightly soft otherwise you might break the cookie when pressing down.
You can pre-make your ice cream sandwich cookies then store them in an air tight container in the freezer for 2 weeks. When ready to eat just take them out of the freezer and let thaw for 15 min and enjoy.