Tasty freeze: what would be better than a cold, creamy treat on a hot summer day?
LEMON-GINGERBREAD ICE CREAM SANDWICHES Serves 12 * Vegan These ice cream sandwiches will become a year-round favorite. 1/2 cup molasses 1/2 tsp. baking soda 1/4 cup boiling water 2 cups all-purpose flour 2 1/2 tsp. ground ginger 2 1/2 tsp. ground cinnamon 1/4 tsp. each ground cloves, ground nutmeg, ground black pepper and salt 8 Tbs. (1 stick) soy margarine, softened 1/2 cup light brown sugar 2 pints lemon sorbet 4 cups vanilla soy “ice cream” 1. Put molasses in heatproof bowl Sprinkle baking soda over top, Add boiling water; whisk with fork. 2. Blend flour, ginger, cinnamon, cloves, nutmeg, pepper and salt in large bowl. Cream margarine and brown sugar in another bowl’ Add molasses mixture; beat until soft dough forms. Divide in half, wrap each in plastic wrap and chill 1 hour. 3. Put 1 dough ball between 2 sheets wax paper. Roll into 8 1/2 x 12 1/2-inch shape; remove top wax paper. Using sharp knife, trim dough edges; cut dough into 12 2×4-inch rectangles, Prick with fork. Transfer o
