Gingerbread Cookie Ice Cream Sandwiches Recipes

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GINGERBREAD ICE CREAM SANDWICHES



Gingerbread Ice Cream Sandwiches image

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

3 cups vanilla ice cream
3/4 teaspoon ground cinnamon
COOKIES:
1/3 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1/3 cup molasses
2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

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



Gingersnap and Lemon Ice Cream Sandwiches image

Categories     Dairy     Nut     Dessert     Bake     Freeze/Chill     Lemon     Summer     Gourmet

Yield Makes 12 ice cream sandwiches

Number Of Ingredients 14

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

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 ICE CREAM SANDWICHES



Gingerbread Ice Cream Sandwiches image

Thses are very delicious, and so easy to make. A stand mixer works best for this thick, sticky cookie dough.

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 12 ice cream sandwiches

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/8 teaspoon baking powder
1 dash salt
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 large egg
cooking spray
1 teaspoon granulated sugar, divided
1 quart low-fat vanilla ice cream, softened
1/2 cup finely chopped crystallized ginger

Steps:

  • TO PREPARE THE 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.
  • Preheat oven to 350°F.
  • Unwrap each dough portion and place on 2 sheets of overlapping plastic wrao. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered to 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be esily 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 teaspoons granulated sugar. Bake at 350F for 12-15 minutes. Remove from oven and let stand on cookie sheet for 2 minutes.
  • Remove from sheet, and place on wire rack to completely cool. Follow the same directions for the second circle of dough.
  • You will have 24 gingerbread men when finished.
  • FOR THE FILLING: Mix together ice cream and crystallized ginger. spread on bottom half of 12 cookies. Place bottom half of last 12 cookies over each of these cookies. PLace in the freezer. Freeze for 2 hours.
  • Enjoy serving the Gingerbread Ice Cream Sandwiches!

Nutrition Facts : Calories 249.3, Fat 6.6, SaturatedFat 3.9, Cholesterol 39.8, Sodium 191.6, Carbohydrate 43.2, Fiber 0.7, Sugar 27.4, Protein 4.6

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