I used to make these with Brownies, but reading a blog about Christmas in July, I realised that Gingerbread would be even nicer!
Pre heat the oven to 180 c. Butter and line a baking sheet
In a large bowl, mix together the butter, brown sugar, treacle, and egg. Then add the ginger, baking soda, salt, cinnamon and flour. Mix until combined. It will be a bit thick at this point. Add your boiling water gradually and stir. It will thin to a nice cake batter.
Spread on your sheet pan. Try to make it even, but not a problem if it isn’t perfect. Bake for 12 to 15 minutes or until toothpick comes out clean. Let cool completely.
Let your ice cream soften at room temperature. It will be easier to spread when it is soft.
Cut the entire sheet in half, horizontally basically into two squares. One will be your top, one will be your bottom. Spread the ice cream on one side. Top with the other. Freeze until ice cream is set again. Cut into desired sizes and shapes.
Freeze until ready to eat. You can wrap them in parchment and freeze or just use a freezer bag.
Don‘t let your Ice Cream melt, just soft enough to spread.
You can cut these into any shape you fancy and you can use cookie cutters
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.