METHOD

1. Scoop the ice-cream into the bowl of an electric mixer and beat on low speed until softened. Spoon into a 25cm x 35cm baking dish and smooth the top. Cover with non-stick baking paper and freeze for 3–4 hours or until set. 
   
2. Place the butter and sugar in a clean bowl of the electric mixer and beat for 8–10 minutes or until pale and creamy. Add the golden syrup, flour, ginger and bicarbonate of soda and beat until the mixture just comes together to form a smooth dough. Roll the dough out between 2 sheets of non-stick baking paper to 4mm thick and refrigerate for 30 minutes. 
   
3. Preheat oven to 190°C (375°F). Line 2 baking trays with non-stick baking paper. Using a 12cm gingerbread-man-shaped cutter, cut 16 shapes from the dough. Place on the trays and bake for 8–10 minutes or until golden. Allow to cool on the trays. 
   
4. Lightly grease the cutter and cut 8 men from the ice-cream. Working quickly, sandwich the ice-cream between the cooled cookies and freeze until ready to serve. Makes 8

TIP
You will have gingerbread cookie dough left over. Either wrap it in plastic wrap and freeze for up to 2 months for later use, or roll it out and cut into shapes to bake with the gingerbread men.