At Monday’s tennis lesson I found myself struggling to focus. As much as I wanted to hit a great shot over the net, it was hard for me make the ball dance across the court when I had visions of food dancing through my head….
This gift of food visions is both a blessing and a curse, and have haunted me most of my Life. In the 4th grade it came in waves of vanilla pudding cookies, 7th grade sewing class I was plagued by a dream of savory buns made with corned beef and sautéed onion… and twenty years later gingersnap ice cream sandwiches mid tennis lesson. To calm the voices of my domestic demons I set out to create the seasonal treat with the help of Betty in a box and my kitchen counterpart Maggie.
What you’ll need…
1 box Betty Crocker Gingerbread – baked for cookies
(note: I love baking from scratch but when it comes to cornbread and gingerbread some just have it down… and I will take them up on it!)
Vanilla ice cream
Roll the dough into inch balls. Bake until soft and press down the cookies flat with a spatula. Once the cookies have cooled put them in a plastic bag in the freezer (a tip I learned from my dear friend Jen) for sandwiching purposes. When the cookies have frozen place a small scoop of ice cream on half of the cookies and top your sandwiches with the other half. Place the snaps into the freezer.