Creating Salted Honey Gingerbread Ice Cream Sandwiches is an enjoyable process. Here are the steps to follow:

For the Gingerbread Cookies:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In another bowl, beat the softened butter and brown sugar until fluffy. Add the egg, honey, and vanilla, mixing until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Roll Out Dough: Lightly flour a clean surface. Roll out the dough to about ¼ inch thickness. Use cookie cutters to cut out shapes, placing them on the prepared baking sheets.
6. Bake: Bake for 8-10 minutes or until the cookies are firm but not darkened. Allow cooling on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

For the Salted Honey Ice Cream:

7. Mix Ingredients: In a medium bowl, whisk together the heavy cream, whole milk, honey, sea salt, and vanilla until well combined.
8. Chill: Chill the mixture in the refrigerator for at least 2 hours (or overnight for best results).
9. Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
10. Freeze: Transfer the ice cream to a sealed container and freeze for at least 2 hours to firm up.

Assembly:

11. Form Sandwiches: Once both the cookies and ice cream are ready, take one gingerbread cookie and place a scoop of ice cream on the flat side. Top it with a second cookie, pressing gently to create a sandwich.
12. Freeze Again: Place the assembled sandwiches on a baking sheet and freeze for at least 30 minutes to set.