Instructions: In a medium bowl, stir together the flour, soda, ginger, cinnamon, cloves and salt.

In a large bowl, beat together the brown sugar, oil, melted butter, molasses and egg. Gradually add the dry ingredients to the brown sugar mixture, continuing to beat until well blended. Refrigerate the dough for 1 hour for easier handling.

Heat oven to 350 degrees. Spread the granulated sugar on a plate. Roll the dough into walnut-size balls and then roll in the sugar. Place about 2 inches apart on ungreased baking sheets and bake about 10 minutes, until the tops have a crackled appearance. Cool on the baking sheets a few minutes before transferring to racks to cool completely.

Working quickly and in small batches, sandwich 2 of the cookies with a small scoop of ice cream, pressing lightly. Place on a plate in the freezer and freeze until hard, at least 2 hours. The sandwiches can then be wrapped individually or in food-grade zip-top storage bags.

Note: Other options for the filling would be mango or citrus sorbet, or coconut ice cream.

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