16 ginger snap cookies
1 pint vanilla or French vanilla ice cream, softened
Cinnamon (optional)

Place 2 tablespoons of ice cream on the flat side of 8 ginger snap cookies. Top with a few dashes of ground cinnamon if desired. Place remaining ginger snaps on top (flat sides down) and press in place. Eat at once or wrap in plastic wrap and freeze for later.

Submitted by: Carol