See cookie recipe and follow instructions. Once prepared cookies are cooled, pop them in the freezer to harden.
In the meantime, soften chai ice cream until scoopable. Then form into disc shapes by scooping 1/4 cup amounts into the lid of a peanut butter jar or similar-shaped object, lined with plastic wrap. Fold the plastic wrap to completely cover the ice cream, remove from lid and shape into a loose disc. Pop in the freezer to re-harden. Alternatively, if you don't care about the shape, just smash a big scoop between the cookies.
After about 30 minutes, unwrap the ice cream discs and sandwich them between two cookies of similar size/shape. Press down to flatten and then use a spoon, knife or clean finger to smooth the sides and make them more uniform.
Pop back in the freezer to set momentarily. Will keep in the freezer in freezer bag or container for up to a couple weeks, though best within the first several days.
To eat, let them set out for 5-10 minutes to soften. If you're impatient like me, microwaving them for 8 seconds makes them perfectly soft. Oh my word.
*If you are unable to make the chai ice cream, sub another similar flavor in your favorite store-bought brand. *If you are unable to make the ginger cookies, sub a store-bought version of vegan and/or gluten-free ginger cookies. *Nutrition information is a rough estimate.