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ice cream sandwich ginger biscuits recipe professor grunschnabel indian winter ice cream

Ice cream sandwich with ginger cookies

door Linda Terrizzi

A delicious dessert for Christmas or just 'just' a snack: this ice cream sandwich is always possible! We make this version with homemade ginger biscuits and Professor Grunschnabel Indian Winter ice cream. Of course you can vary the flavors.

Extra lots of spices

In this recipe we use extra spices. I am really fond of spicy desserts and cookies. That is why the cookies contain a whole tablespoon of ginger powder and lots of cinnamon. You can also taste these flavors in the ice cream.

Don't you like spices yourself? Then you can choose to use 'normal' Butter cookies and for example use vanilla ice cream for the ice cream sandwich.

This recipe makes about 30 cookies, so about 15 ice cream sandwiches.


Indian Winter ice cream

We use the delicious 'Indian Winter' ice cream from Professor Grunschnabel as a filling between the cookies. Bonus: This ice cream is also 100% vegan! It has a base of deliciously creamy coconut milk and therefore various spices are mixed, such as fresh ginger and cinnamon. As if you are in the square of the Taj Mahal…

I think it's a wonderful counterpart to all the sweet things you get served these days. Yes, it's still dessert, but wow! What a taste explosion!

By the way, Professor Grunschnabel's ice cream comes in several tasty flavors (all vegan) so experiment with it. In this ice cream sandwich -so made with the ginger biscuits from this recipe- I also love the flavors 'Siam Horapa Coco' and 'Caramel Ocean'.

You don't have to go to a specialist store for this ice cream: the pots of Professor Grunschnabel are simply available at the AH!


  • 200 gr butter (room temperature)
  • 150 gr brown sugar
  • 50 gr apple syrup
  • 1 egg
  • 400 gr self-raising flour
  • ½ tsp salt
  • 1 level tbsp ginger powder
  • 1 tsp cinnamon
  • ½ tsp biscuit spices

    And further:
  • 1 jar (500ml) Indian Winter ice cream
  • sprinkles of your choice

Preparation ice cream sandwich / ginger cookies

VLine a baking tray (or rather 2!) with baking paper. Then start making the cookie dough.

To do this, mix the butter with the sugar until you get a creamy whole. Then add the apple syrup and the egg to the mixture and stir well.

Then take another bowl and mix the dry ingredients in it, i.e. the flour, salt and spices. Then mix this with the butter mixture and knead it into a soft dough. Is the dough too sticky? Then you can add some flour if you want.

Then roll the dough in plastic wrap and let it rest in the fridge for at least half an hour. Then preheat the oven to 180 degrees.

Then dust your work surface with flour and roll out the dough to about 6 mm thick. Cut circles (or another shape) from the dough and place on the baking sheet. Repeat until the dough is used up.

Bake the cookies in the preheated oven for about 12-15 minutes. Then let them cool on a rack.

Compose an ice cream sandwich

When the cookies have completely cooled you can fill them with some of the Indian Winter ice cream. It is best to leave the ice cream outside the freezer for 10 minutes to allow it to soften a bit.

Take one cookie at a time and put a layer of ice cream on top of about one centimeter. Then place another cookie on top and roll it over your work surface, so that the edges are nice and sharp. Finally, dip the ice cream sandwich on one side in a bowl with sprinkles for an extra nice effect.

Serve the ice cream sandwiches right away, before the ice melts. You can also refreeze it, but without sprinkles! The sprinkles run out because of the moisture in the ice. You can always roll the ice cream sandwiches through the sprinkles at a later time (i.e. when you are going to serve them).


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