These medicated ice cream sandwiches shouldn’t require much introduction. Make these on a cooler summer day, and enjoy fall spices a little early this year.

Here’s What You Need:

2 ¼ cups all-purpose flour

2 teaspoons baking soda

¼ teaspoon salt

1 ½ teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

¾ cup (1 ½ sticks) cannabutter, at room temperature (vegans can substitute softened coconut-based cannabis infused oil)

1 cup packed light brown sugar

1 large egg (for vegan recipe, substitute 1 tablespoon of cornstarch added to the dry ingredients and 2 tablespoons of water added to the wet)

¼ cup molasses

2 Tablespoons fresh ginger

about ½ cup turbinado sugar (Sugar in the Raw) for rolling dough

1-2 pints of your favorite ice cream (I recommend coconut ice cream for vegans)

How to Make Medicated Gingersnap Ice Cream Sandwiches:

Sift together flour, baking soda, salt and dry spices in medium-sized bowl. Set aside. In a large bowl beat together butter and brown sugar until light and creamy. When the sugar is well incorporated, add the egg. Next, add molasses and fresh ginger, scraping the measuring cup you use for the molasses with a plastic spatula. Slowly mix in the sifted dry ingredients to the large bowl using a large wooden spoon. Once everything has come together, cover the dough with plastic wrap and freeze for an hour.

When ready to start baking, preheat your oven to 350 °F (175 °C), making sure your rack is in the middle of the oven. Line a cookie sheet with parchment paper (you can also use butter or cooking spray). Pour the turbinado sugar into a small bowl. Roll about 1 tablespoon (2 tablespoons if not making ice cream sandwiches) of dough into a ball in your hands then roll the dough in the sugar, coating it completely. Continue this process until the sheet is full. When you’re done lick your fingers and put the cookies in the oven. They should bake for 10-12 minutes, or until the edges are hard but the center is still soft.

Once cookies have cooled, scoop ice cream using an ice cream scoop and flatten either between two sheets of parchment paper or with your palm so that the disk is roughly the same size as the cookies. Put the disk between two cookies and repeat the process until you’ve used up all your cookies. I recommend wrapping each sandwich individually in plastic wrap and freezing as you work. This way you’ll have ice cream sandwiches saved in the freezer for whenever the mood strikes you. Which should be often.

Check out other posts from Weedist’s Great Edibles Recipes series!