Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
In a separate large bowl, cream together softened butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving space between each.
Bake for 10-12 minutes or until the edges are set. Allow the cookies to cool completely on the baking sheet.
Once the cookies are cooled, scoop a generous amount of your favorite ice cream onto the flat side of one cookie. Top it with another cookie, pressing down gently to create a sandwich.
Optional: Roll the edges of the ice cream in festive sprinkles or crushed nuts for an extra touch.
Place the completed ice cream sandwiches in the freezer for at least 1 hour to firm up.