Cornbread Cookie Ice Cream Sandwiches

Line the bottom and sides of a 9x9-inch baking pan with plastic wrap. Scoop the softened ice cream into the prepared pan and cover with a second sheet of plastic wrap. Press down on the plastic with your hands to flatten the ice cream into a smooth, even layer. Freeze at least 2 hours before filling the sandwiches to allow the ice cream to become firm.

In a small bowl stir the flour, baking powder, cinnamon, and 3/4 tsp. salt.

In a large microwave-safe bowl stir together the cornmeal, buttermilk, oil, and honey. Microwave the mixture 2 minutes on high. The mixture will be hot and slightly thickened and darkened in color, like cooked polenta. Stir in brown sugar until no clumps remain. Spread to an even thickness up the sides of the bowl and let cool about 15 minutes until no longer hot. Transfer to a food processor. Add the egg and the flour mixture. Pulse until the mixture comes together to form a dough.

Roll dough between 2 sheets of parchment or waxed paper into 1/4-inch-thick sheet. Refrigerate dough on a baking sheet at least 2 hours.

Line two baking sheets with parchment. Preheat oven to 350°F. Cut dough into 2- to 2 1/2-inch shapes using a square cookie cutter or paring knife. Place cookies onto prepared baking sheets about 2 inches apart. If you like, cut shapes out of center of some of the cookies using a 1- to 1 1/2-inch cookie cutter. Dough scraps may be rerolled to cut additional cookies. Bake 13 to 15 minutes until cookies are just starting to brown at edges. Cool completely on a wire rack before filling.

Remove the top layer of plastic from the ice cream. Using the same-shape cutter as for the cookies, cut out shapes of ice cream; sandwich them between two cookies. Wrap each sandwich in plastic wrap and store in the freezer up to 2 weeks until ready to serve.