Ice cream in the winter is about to be your guests' new favorite treat. Create deliciously festive vibes with these Cocoa Gingerbread Ice Cream Sandwiches! Featuring HERSHEY'S Cocoa, these will be a holiday favorite your crowd will remember for seasons to come!
Mix butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add molasses, eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, ginger and baking soda in large bowl. Gradually add to butter mixture, mixing until well blended. Cover; refrigerate dough approximately 2 hours or until firm enough to roll.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. On lightly floured surface, roll small amount of dough at a time to 1/4-inch thickness; cut with approximately 3-inch gingerbread cookie cutters. Place on prepared sheet pans.
Bake 7 to 8 minutes* or until set. Remove from sheet pans to wire rack. Cool completely.
Once cookies are completely cooled, use a palette knife or similar wide bladed knife to place a layer of ice cream on one cookie, topping it off with a second cookie to create the sandwich. Use the knife to smooth around the edges and trim off the excess ice cream.
Store all cookies in an airtight container in freezer to firm up ice cream before serving.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.