PUMPKIN GINGERSNAP ICE CREAM PIE
My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
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 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.
DARK CHOCOLATE TART WITH GINGERSNAP CRUST
Provided by Molly Stevens
Categories Milk/Cream Chocolate Egg Ginger Dessert Bake Christmas Kid-Friendly Spice Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- For crust:
- Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
- For filling:
- Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
- Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
- Cut tart into thin wedges and serve.
GINGERSNAP ICE CREAM TORTE
My husband and I developed this sweet frozen treat featuring gingersnaps, caramel and ice cream. Since a little of this rich cake goes a long way, it'll easily feed a crowd.
Provided by Allrecipes Member
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
- In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 64.8 g, Cholesterol 49.7 mg, Fat 21.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 10.2 g, Sodium 393.9 mg, Sugar 52.2 g
BUTTER PECAN ICE CREAM TORTE
A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.
Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
GINGERSNAP MINCEMEAT TORTE
Categories Mixer Egg Dessert Bake Thanksgiving Quick & Easy Fall Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- Line a buttered 8-inch round cake pan with a round of wax paper, and dust the pan with flour, knocking out the excess. In a small bowl stir together the gingersnap crumbs and the baking powder. In a bowl with an electric mixer beat the egg yolks and the sugar until the mixture is thick and pale and beat in the mincemeat and the crumb mixture. In another bowl with cleaned beaters beat the whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the batter to lighten the batter, and fold in the remaining whites gently but thoroughly. Turn the batter into the prepared pan, bake the torte in the middle of a preheated 350°F. oven for 20 minutes, or until it begins to shrink from the side of the pan, and transfer it to a rack. Let the torte cool for 15 minutes and invert it onto the rack. Discard the wax paper and invert the torte onto a plate. Serve the torte, cut into wedges, with the ice cream.
GINGERSNAP ICE CREAM TORTE
My husband and I developed this sweet frozen treat featuring gingersnaps, caramel and ice cream. Since a little of this rich cake goes a long way, it'll easily feed a crowd.
Provided by Allrecipes Member
Time 30m
Yield 16
Number Of Ingredients 9
Steps:
- In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
- In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 64.8 g, Cholesterol 49.7 mg, Fat 21.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 10.2 g, Sodium 393.9 mg, Sugar 52.2 g
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