Gingersnap Ice Cream Torte Recipes

GINGERSNAP ICEBOX CAKE WITH CHOCOLATE AND CARAMEL DRIZZLE

Steps:

• Line a 16-cup (10-inch) Bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).
• Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium high as the mixture thickens and finally forms stiff peaks, about 4 minutes.
• Evenly spread about 1 1/2 cups of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the remaining cream mixture over the cookies and top with a layer of 16 overlapping cookies on the outer ring of the pan and then 6 halved cookies (snap them in half with your hands) on the inner ring of the pan to cover. Evenly spread out half of the remaining cream mixture and top with a layer of 16 slightly overlapping cookies on the outer ring and about 8 slightly overlapping cookies on the inner ring of the pan to cover. Finish with the remaining cream mixture and spread evenly, then loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours and up to overnight.
• Put the remaining cookies in a resealable plastic bag and crush them to crumbs with a rolling pin or the bottom of a measuring cup; reserve.
• When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and carefully pull off the plastic wrap. Using your hands, press the gingersnap crumbs against the bottom of the cake about one-third of the way up the side. Drizzle the top with the caramel and chocolate sauces. Cut into slices with a serrated knife.

GINGERSNAP CRUMBLE ICE-CREAM TART WITH CHUNKY PINEAPPLE SAUCE

Steps:

• Make shell:
• Preheat oven to 350°F.
• Melt butter. In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended.
• Sprinkle 1 cup (not packed) crumb mixture over bottom of tart pan and press with an offset spatula. Sprinkle 1/2 cup crumb mixture around edge of pan and with your fingers press up side of pan. Carefully line shell with foil, folding over edge to cover crumbs completely, and add pie weights or raw rice. Sprinkle remaining crumb mixture in a shallow baking pan.
• Bake crumb mixture in lower third of oven 12 minutes and bake shell in upper third 20 minutes. Cool crumb mixture in baking pan on a rack and, when crumbs are cool enough to handle, with your fingers break up any large clumps. Cool shell in foil in tart pan on another rack 15 minutes. Carefully remove foil and weights or rice and cool shell completely (shell may be soft in center but will firm as it cools). Soften ice cream slightly and fold in half of crumb mixture. Spoon ice-cream mixture into shell, smoothing top, and sprinkle with remaining crumb mixture. Freeze tart until ice cream is firm, about 2 hours. Tart keeps, frozen and loosely covered, 3 days.
• Make sauce:
• Cut rind from pineapple and quarter pineapple lengthwise. Cut off core and cut pineapple quarters crosswise into 1/4-inch-thick slices. In a dry 2- to 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring and gently swirling pan, until golden. Remove pan from heat and add pineapple (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, 5 minutes, or until caramel is dissolved, and cool sauce to room temperature. Chill sauce, covered, at least 2 hours and up to 5 days.
• Serve tart with sauce.

GINGERSNAP BOWLS WITH ICE CREAM

Steps:

• Preheat oven to 350 degrees, with rack in center. In a bowl, whisk together flour and ginger. Melt butter in a saucepan over medium heat. Add sugar and syrup; cook over low heat, stirring with a wooden spoon, until sugar dissolves, 8 to 10 minutes. Remove from heat; stir in flour mixture. Cool completely, about 25 minutes.
• Coat a baking sheet with cooking spray so the batter will spread out evenly. If you use an insulated sheet, you will need to increase the cooking time by a few minutes. Making two cookies at a time, drop batter by level tablespoons onto sheet, at least 6 inches apart. Bake until batter spreads and is golden in center (edges may be darker), 9 to 11 minutes (cooking times will be shorter for later batches). Coat baking sheet with more cooking spray before each batch.
• Let cool 30 to 40 seconds. Working quickly with a wide metal spatula, slide cookies onto two overturned cups; mold with your fingers. Cool completely; remove from cups. Store in airtight container up to 1 week. To serve, fill bowls with ice cream.

GINGERSNAP MINCEMEAT TORTE

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.

3-INGREDIENT GINGERSNAP ICEBOX CAKE

Steps:

• Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
• Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
• Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

GINGERSNAP-PUMPKIN DESSERT

Steps:

• Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.