Gingersnap Lemon Ice Cream Sandwiches Recipes

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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



Gingersnap Lemon Ice Cream Sandwiches image

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.

Lemon Ice Cream (or buy your favorite lemon ice cream):
1 1/2 cups whole milk
3 cups heavy (whipping) cream
Zest stripped from 2 lemons
1 cup sugar
6 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
Gingersnaps:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
4 ounces (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
3 tablespoons molasses

GINGERSNAP ICE CREAM SANDWICH

Provided by Food Network

Categories     dessert

Time 12h35m

Yield 24 servings

Number Of Ingredients 22



Gingersnap Ice Cream Sandwich image

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.

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 to 3 ounces whole fresh ginger, peeled and smashed (about 1/2 cup)
Large handful candied ginger
8 egg yolks
2/3 cup unsalted butter, at room temperature
2 cups granulated sugar, plus more for rolling
2 eggs
1/4 teaspoon kosher salt
2/3 cup molasses
4 teaspoons white vinegar
3/4 cup minced candied ginger
6 tablespoons plus 2 teaspoons freshly grated ginger
3 3/4 cups bread flour
1 tablespoon baking soda
1 tablespoon ground ginger
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon allspice
Turbinado sugar, for rolling

GINGERSNAP AND LEMON ICE CREAM SANDWICHES

Categories     Dairy     Nut     Dessert     Bake     Freeze/Chill     Lemon     Summer     Gourmet

Yield Makes 12 ice cream sandwiches

Number Of Ingredients 14



Gingersnap and Lemon Ice Cream Sandwiches image

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.

For the gingersnaps
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar plus additional for coating the cookies
1/2 cup firmly packed light brown sugar
1/3 cup unsulfured molasses
1 large egg
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
3/4 teaspoon salt
Lemon Ice Cream
1 cup shelled natural pistachio nuts, the loose skins rubbed off in a kitchen towel and the nuts chopped

GINGERSNAP ICE CREAM SANDWICHES

Provided by Sandra Lee

Categories     dessert

Time 1h40m

Yield 24 ice cream sandwiches

Number Of Ingredients 7



Gingersnap Ice Cream Sandwiches image

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.

1 package (14.5-ounces) gingerbread mix
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1 pint French vanilla ice cream
Multi-colored sprinkles, optional

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



Gingersnap Ice Cream image

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 :

2 cups vanilla ice cream, softened
2 tablespoons molasses
1 teaspoon ground ginger
1/2 cup crushed crisp gingersnaps (about 8 cookies)

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