I have a confession to make.  I have made this recipe before on the blog.  It was early on into my blogging days and I just wasn't satisfied with my old pictures enough to repost them, and I think that sometimes if a recipe is yummy enough it deserves a do over.  A chance to get the spotlight that it deserves you know what I mean?   So I thought since I was reshooting my recipe, I would add a little booze into the mix too..because why not?  Boozy egg nog ice cream and ginger cookie sandwiches are one of my favorites during the holidays and you totally have time to make them before Thursday.

My mom popped into town on Friday for a little surprise Christmas visit for the weekend and these ice cream sandwiches were part of our equation for obvious reasons.  Creamy spiced ice cream spiked with a little bourbon sandwiched between two chewy ginger and molasses cookies makes for the ultimate holiday dessert and I for one am a fan of ice cream all year round.  Matter of fact we ate ours in front of a fire for the perfect before bedtime snack/night cap.

And did you know that egg nog ice cream is maybe the easiest ice cream you could ever make?  Egg nog is basically an ice cream base in itself, and if I can make an ice cream by simply pouring a liquid into my ice cream maker and turning it on and then in thirty minutes have the perfect consistency of ice cream that ever could be, then gosh darn it I'm all over that.

And you should be too.  I wouldn't steer you in the wrong direction here guys.  And if you don't have an ice cream maker, then just dunk these cookies into a big ole glass of nog and have your way with them.  There is no judging the week of Christmas...only eating and drinking and naps...

Ingredients:

• 4 Cups of Egg Nog
• 2 Oz. Bourbon (placed in the freezer for at least 20 minutes, this is also optional)
• 2 1/2 Cups of All Purpose Flour
• 3/4 Cup of Unsalted Butter at room temperature
• 1 Cup Sugar
• 1 Egg
• 1/4 Cup Molasses
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1/2 Tsp. Cinnamon
• 1/2 Tsp. Ground Ginger
• 1/2 Tsp. Ground Cloves

Directions:

• Follow your ice cream maker's instructions and pour egg nog inside.  Let churn until ice cream consistency and then add in your whiskey one ounce at a time.  It will make the ice cream a little less solid, but that's ok.
• Pour into an airtight container and place the ice cream in the freezer the day before or at least for four hours before you are ready to assemble your sandwiches.
• For the cookies, heat oven to 350 degrees.  Line two pans with parchment paper.
• Mix together the butter, sugar, molasses and the egg until well combined.
• Add in your spices and combine well.
• Slowly add in your flour one cup at a time until dough has formed.  Do not overmix.
• Drop spoonfuls of the cookie dough onto your lined baking sheets about 2 inches apart.
• Bake for 9-10 minutes until edges are lightly browned.  Let rest on cookie sheet for 3-5 minutes and transfer to a cooling rack until fully cooled.
• To assemble sandwiches, place a scoop of egg nog ice cream in between two cookies and press very lightly.  You can freeze the sandwiches by wrapping individually and placing back into the freezer as another option, but I bet you will eat them right away!

You guyyyssss...these are ridiculously delicious and I couldn't think of a better way to end your Christmas dinner than with a big and messy and boozy ice cream sandwich.

Merry Christmas and Happy Holidays to you and yours!