GINGERSNAP ICE CREAM SANDWICHES
Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 4 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
- Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.
PUMPKIN GINGERSNAP ICE CREAM
This recipe was originally posted as Ice Cream Sandwiches, but I thought it would be perfect with crisp gingersnaps broken in chunks and stirred in! Delicious! The original recipe stated it yielded 15 sandwiches. My yield is just a guess, really, as is how long it takes the ice cream machine to do its thang.
Provided by Lizzymommy
Categories Frozen Desserts
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
- Remove from heat, and beat with a wooden spoon until cool. If you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
- Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
- Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
- With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. Freeze in an ice cream maker according to manufacturer's instructions. Stir in the gingersnaps, and freeze until firm.
Nutrition Facts : Calories 251.9, Fat 13.8, SaturatedFat 7.5, Cholesterol 216.2, Sodium 105.6, Carbohydrate 26.6, Fiber 0.5, Sugar 25.1, Protein 6.2
GINGERSNAP ICE CREAM
It's easy to dress up plain vanilla ice cream for the holidays by spicing up with a little molasses and ginger. A friend gave my this simple recipe.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a bowl, combine the ice cream, molasses and ginger just until blended; stir in cookie crumbs. Cover and freeze for 4 hours or until firm.
Nutrition Facts :
GINGERSNAP ICE CREAM SANDWICHES
Provided by Sandra Lee
Categories dessert
Time 1h40m
Yield 24 ice cream sandwiches
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
- On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
- Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.
GINGERSNAP ICE CREAM SANDWICH
Steps:
- For the ice cream: In a large saucepan, bring the cream, milk, half of the granulated sugar, the fresh ginger and candied ginger to a boil. Remove from the heat and steep for 10 to 15 minutes. Bring the mixture back to a boil.
- Meanwhile, whisk the yolks and remaining sugar until light and pale. Gradually add the hot dairy mixture to the yolks, whisking constantly. Continue tempering until the dairy mixture (including the solids) is fully incorporated.
- Dump the mixture back into the saucepan and cook, stirring constantly over medium heat, until thick and the mixture can coat the back of a spoon, 2 to 3 minutes.
- Strain the mixture through a fine mesh sieve into a clean bowl set over an ice bath and discard the solids. Stir frequently until mixture cools completely, about 1 hour.
- Cover and chill the ice cream base in the refrigerator for at least 8 hours.
- Process the chilled ice cream base in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in the freezer until firm, at least 2 hours or up to overnight.
- For the cookies: Preheat the oven to 350 degrees F. Line a small baking sheet with plastic wrap. Line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, mix the butter at medium speed until light and smooth, about 3 minutes. Add the granulated sugar and continue to mix until light and fluffy, about 5 minutes. Add the eggs and salt, and mix until incorporated.
- In a measuring cup, mix together the molasses and vinegar, then add to the mixer and mix at medium speed until incorporated. Add the candied ginger and fresh ginger and mix until fully incorporated, about 2 minutes.
- Whisk together the flour, baking soda, ground ginger, cardamom, cinnamon, cloves and allspice. With the mixer running on the lowest speed, add the dry ingredients, and mix until combined.
- Place the dough on the plastic-lined baking sheet, and wrap tightly with plastic wrap. Chill the dough until firm, about 30 minutes.
- Scoop the cookie dough with a 2-tablespoon scoop. Roll half of the dough balls in granulated sugar and roll the other half in turbinado sugar. Place the dough balls on the parchment-lined baking sheet (about 48 cookies in total) and bake until the cookies are just set, 8 to 12 minutes. The cookies will crackle on top.
- Pull the cookies from the oven and firmly tap the baking sheet on a solid surface to deflate the cookies. Cool completely on the sheet tray.
- Scoop some ice cream and sandwich between a granulated-sugar-coated cookie and a turbinado-sugar-coated cookie. Repeat for the remaining cookies and ice cream. Serve immediately or store the ice cream sandwiches in the freezer until ready to eat.
GINGERSNAP LEMON ICE CREAM SANDWICHES
Provided by Emily Luchetti
Categories Ice Cream Machine Kid-Friendly Backyard BBQ Frozen Dessert Family Reunion Potluck Lemon Juice Small Plates
Yield Makes 12 sandwiches
Number Of Ingredients 21
Steps:
- To make the ice cream:
- Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
- Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
- To make the cookies:
- Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
- Beat the butter, 1/4 cup of the granulated sugar, and the brown sugar together until smooth. Stir in the egg. Mix in the molasses. Stir in the dry ingredients in 2 additions. Refrigerate the dough until very firm, at least 3 hours.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
- Preheat the oven to 350°F. Line 3 baking pans with parchment paper. Cut the dough into 1/2-inch-thick slices. There should be at least 24 cookies. Put the remaining 1/4 cup granulated sugar in a bowl. Coat the cookies with the sugar. Place the cookies 2 1/2 inches apart on the prepared pans. Bake the cookies until set and no longer wet looking, 10 to 12 minutes. They will be puffy when you take them out of the oven and will sink as they cool.
- To assemble the sandwiches:
- Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.
GINGERSNAP AND LEMON ICE CREAM SANDWICHES
Steps:
- Make the gingersnaps:
- Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.
- Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen.
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- Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
- In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
- Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
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- Allow ice cream to warm up a bit if too hard to scoop straight out of the freezer. Allow to sit for no more than 5 minutes.
- Using a small cookie scoop, scoop eggnog ice cream and place on one cookie. Top with another cookie. Do not allow to melt! Immediately place in freezer or make them up as they are being served.
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GINGER COOKIE ICE CREAM SANDWICH – A COUPLE COOKS
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- The night before serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). Transfer to an airtight container and freeze overnight.
- Make the ginger cookies. To make mini cookies as pictured above, roll dough into into 3/4 to 1-inch balls. Cool cookies completely before assembly.
- To assemble, crush the candy canes by placing them in a sealable bag and crushing with a rolling pin. On each cookie, spread some peppermint ice cream; top with another cookie. Roll the outside of the ice cream with peppermint candies (or use your fingers to line the ice cream). Freeze in a sealable container. Serve frozen within a few minutes from removing from the freezer.
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- In a bowl, thoroughly blend the brown sugar with the oil, Lyle's Golden Syrup and molasses. Beat in the egg. In another bowl, stir the almond meal with the cinnamon, baking soda, cloves, ginger, pepper and cardamom. Stir the dry ingredients into the brown sugar mixture until well blended. Refrigerate the dough for at least 1 hour or overnight.
- Preheat the oven to 350° and line 2 baking sheets with Silpats or parchment paper. Scoop the dough into heaping 1-tablespoon mounds and roll into 20 balls, then roll the balls in the demerara sugar. Set the balls 2 inches apart on the prepared baking sheets. Bake the cookies for about 14 minutes, rotating the sheets halfway through baking, until they are slightly firm. Let stand for 5 minutes, then transfer the cookies to a rack to cool completely.
- Scoop the ice cream onto the underside of half of the cookies and top with the remaining cookies. Press together slightly and serve.
GINGERSNAP SANDWICH COOKIES RECIPE | FOOD & WINE
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- In a bowl, whisk the flour with the baking soda, cinnamon, ground ginger, nutmeg, cardamom and salt until evenly combined. In the bowl of a stand mixer fitted with the paddle, combine the butter and 2 cups of the granulated sugar with the grated ginger, orange zest and vanilla. Beat at medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time and beat until incorporated. Beat in the molasses, then add the dry ingredients and beat at low speed until incorporated. Scrape the dough into a large bowl, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- In a small saucepan, cook the butter with the vanilla bean and seeds over moderately high heat, stirring occasionally, until the butter begins to brown and smell nutty, about 4 minutes. Pour into a metal bowl set over an ice bath, making sure to scrape the browned solids from the bottom of the pan into the bowl. Add the salt and stir the butter until cooled and beginning to solidify. Discard the vanilla bean and let the butter stand in the ice bath until completely solid. Remove from the ice bath.
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