EASY PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES
Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Yield Makes 12
Number Of Ingredients 2
Steps:
- Place 12 cookies, flat sides up, on a rimmed baking sheet. Scoop 1/3 cup ice cream into center of each cookie. Place remaining cookies, flat side down, on top of ice cream. Gently press with flattened palm until ice cream spreads to edges of cookies. Freeze until ice cream is semi-firm, about 2 hours. Sandwiches can be frozen on baking sheet until firm, about 4 hours more, and then stored in a freezer bag up to 2 weeks. To serve, transfer cookies to refrigerator until ice cream softens slightly, about 30 minutes.
PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES
Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 15
Number Of Ingredients 9
Steps:
- 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. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.
GINGERBREAD ICE CREAM SANDWICHES
When it comes to making an ice cream sandwich, not all gingerbread men are created equal. Some are too crispy; others too soft, but these thin yet sturdy boys hold up nice in the freezer and make for a whimsical make-ahead dessert. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a blender, combine ice cream and cinnamon. Transfer to a freezer container; freeze for at least 2 hours., Meanwhile, in a large bowl, cream 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 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread-shaped cookie cutter. Place 1 in. 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. Wrap each in plastic wrap; freeze on a baking sheet at least 1 hour.
Nutrition Facts :
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.
GINGERBREAD-SPICED ICE CREAM SANDWICHES
Provided by Food Network
Categories dessert
Time 2h30m
Yield About 12 ice cream sandwiches
Number Of Ingredients 13
Steps:
- Line a quarter sheet pan or 9-by-13-inch baking pan with plastic wrap, leaving an overhang. Spread the ice cream in the pan in an even layer with an offset spatula. Freeze until very firm, about 4 hours.
- Sift the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. (If the dough seems dry, add 1 to 2 tablespoons water.) Transfer the dough to a sheet of plastic wrap, shape into a disk and wrap tightly. Refrigerate until chilled, about 20 minutes.
- Line 3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut the dough into 2-by-4-inch rectangles (a pizza cutter is great for this); you'll get about 24. Arrange on the prepared pans, about 1 1/2 inches apart, and prick each cookie with a fork a few times down the center. Freeze until firm, 15 to 30 minutes.
- Preheat the oven to 325 degrees F. Bake the cookies, one baking sheet at a time, until golden on the bottom but still soft in the center, 15 to 20 minutes. Transfer to a rack and let cool 5 minutes on the pan, then transfer the cookies to the rack to cool completely.
- Lift the ice cream out of the pan using the plastic wrap and invert onto a cutting board; discard the plastic. Working quickly, cut the ice cream into twelve 2-by-4-inch rectangles. Sandwich the ice cream between the cookies, place on a baking sheet and return to the freezer.
- Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Stir in the vegetable oil. Dip each sandwich partway in the white chocolate, then sprinkle with nonpareils. Return to the baking sheet and freeze until ready to serve.
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- Whip until cream begins to thicken. Stop before it reaches a thickness that can be dolloped.Gradually beat in milk and mix well to combine.Pour mixture into an ice cream maker and churn according to manufacturer's instructions.
- During the last minute or so of churning, add the gingerbread cookie chunks.Transfer to a freezer-safe container and freeze until solid, about 2 hours.
GINGERBREAD ICE-CREAM SANDWICHES RECIPE | WOOLWORTHS
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- Using an electric mixer, beat butter and sugar in a mixing bowl until light and creamy. Add egg and molasses and beat until smooth. Sift flour, bicarbonate of soda and spices together. Add to butter mixture and mix to form a dough. Cover and chill for 20 minutes or until firm.
- Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll out dough to 4mm thick. Cut out rounds using an 8cm fluted cutter, then re-roll dough scraps and cut additional rounds; you’ll need 16. Place 3cm apart on trays and bake for 10-12 minutes or until edges are firm. Transfer to wire racks to cool.
- Top half the biscuits with a scoop of ice-cream. Sandwich with another biscuit, press to flatten and serve.
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Servings 22Calories 149 per servingTotal Time 1 hr
- In a large bowl mix together crumbled cookie dough and molasses. Add flour, ginger, and cinnamon; mix together with hands.
- Form dough into 1-inch balls (2 tsp.). Place balls on baking sheet 2 inches apart. Using a flat-bottom glass dipped in sugar, gently press each ball into a 1 1/2-inch round.
- Bake for 6-8 minutes or until cookies are set and edges are slightly browning. Cool on baking sheet 3 minutes; remove to wire rack to cool completely.
MAPLE GINGERBREAD ICE CREAM SANDWICHES | GOOD. FOOD. STORIES.
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Servings 18Total Time 4 hrs 45 minsCategory DessertsCalories 97 per serving
- Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat 1/2 cup of the cream until whipped into stiff peaks.
- Place the remaining 1/4 cup cream, maple syrup, and egg yolks in a heatproof stainless steel or Pyrex bowl and set over the saucepan of simmering water.
SOFT GINGERBREAD MAN COOKIES + ICE CREAM SANDWICHES ...
From thebutterhalf.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 669 per serving
- In a stand mixer fitted with a paddle attachment, beat butter for 1-2 minutes on medium speed until smooth and creamy. Add in brown sugar and molasses. Mix on medium high speed until combined and creamy. Scrape down the sides and bottom of the bowl. Beat in egg and vanilla on high speed for 2 full minutes. Scrape down sides as needed.
- In a separate bowl, whisk flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. Slowly mix into the wet ingredients until combined. The cookie dough should be thick and slightly sticky. Form it into a ball, and transfer it to a large piece of plastic wrap. Wrap the dough tightly in plastic wrap and flatten to create a disc. Chill in freezer for at least 1 hour. Chilling is necessary!
- Remove chilled cookie dough from the refrigerator. Flour a piece of parchment paper, as well as your hands and the rolling pin. The dough can be sticky so continue to flour as needed. Roll the dough disc on the parchment paper until it's about 1/4-inch thick. Cut into small gingerbread man and woman shapes. Place shapes 1 inch apart on baking sheets. Repeat this with remaining dough.
GINGERBREAD ICE CREAM RECIPE - SAVORY SIMPLE
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5/5 (2)Total Time 4 hrs 30 minsCategory DessertCalories 310 per serving
- In a medium saucepan, whisk together the half-and-half, molasses, and vanilla, then bring to a simmer over medium heat, stirring occasionally.
- Meanwhile, vigorously whisk together the yolks, brown sugar and granulated sugar in a large bowl until thick and smooth (if any small lumps of brown sugar form, pinch them with your fingers to break them up). Whisk in ginger, cinnamon, pepper, and salt. Slowly whisk the hot liquid into the eggs, then pour everything back into the saucepan and set it over medium-low heat.
- Using a wood spoon or heat-proof spatula, stir the mixture constantly until the ice cream base has thickened slighten and has reached a temperature of about 170 degrees F on an instant-read thermometer, about 4-6 minutes.
- Remove from the heat and pour through a fine mesh strainer into a clean bowl. Let the mixture cool for a few minutes, stirring occasionally, then press plastic wrap directly against the top of the ice cream base to prevent a skin from forming. Place in the refrigerator and chill until very cold, 4 hours or overnight.
GINGERBREAD ICE-CREAM SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
Servings 12Calories 272 per serving
- To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt, stirring with a whisk. Place 1/2 cup granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.
- Unwrap each dough portion and place on 2 sheets of overlapping plastic wrap. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered, to a 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1 inch apart on baking sheets coated with cooking spray. Sprinkle cookies evenly with 1/2 teaspoon granulated sugar. Bake at 350° for 12 minutes or until set. Remove cookies from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough and 1/2 teaspoon granulated sugar.
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- Prepare Ice Cream: In a large bowl, whisk together the sugar and remaining 1/4 of sugar aggressively until the mixture is thick and pale yellow in color. It should fall from the whisk in thick ribbons (otherwise known as ribbon stage). Combine the whole milk, heavy cream, and freshly grated nutmeg in a medium saucepan, and bring to a rolling boil. Remove immediately from the heat. Temper the milk and cream mixture slowly into the eggs, whisking continuously.
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- Drop the dough in balls (the dough should yield 12 cookies) with a spoon, or small scoop, onto the baking sheet–leaving the cookies at least an inch apart. Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the pan for 5 minutes, before transferring to a rack to cool completely.
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