In a blender, combine KEFALOS Vanilla Ice-cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours.
Meanwhile, in a large bowl, cream KEFALOS Butter and brown sugar until light and fluffy. Add egg, then molasses. Combine flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 2 hours or until easy to handle.
Preheat oven to 180°C. On a lightly floured surface, roll dough to 1⁄8inch thickness. Cut with a floured 31⁄2inch round cookie cutter. Place 1inch apart on ungreased baking sheets. Bake 8-10 minutes or until edges are firm. Remove to wire racks to cool.
To make ice-cream sandwiches, spread 1⁄4 cup softened ice-cream over the bottom of half of the cookies; top with remaining cookies. Place sprinkles on sideplates, roll each sandwich cookie to cover the sides of the ice-cream. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.