Gingerbread Ice Cream Cake Recipes

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD ICE CREAM

Steps:

• In a medium saucepan, combine the first 6 ingredients and bring to a very gentle boil.
• Once it begins to boil, remove from heat immediately and allow to steep for 25 minutes.
• Strain mixture into a container, and whisk in molasses.
• Pour mixture back into saucepan and put on low to medium heat.
• Beat the egg yolks and sugar together until frothy.
• Whisk 1 cup of the warm milk mixture into the beaten eggs.
• Gradually whisk all of the egg mixture into the remaining milk mixture.
• Cook, whisking constantly for about 5 minutes, or until the mixture coats the back of a spoon.
• Remove from heat and strain back into a container sitting in an ice bath.
• Stir to help cool.
• After it's cooled, cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
• Refrigerate about 1 hour, until well-chilled.
• Freeze in ice-cream maker according to manufacturer's instructions.
• When the ice cream is almost done freezing-about 5 minutes before-add the gingerbread cubes and chocolate if using.

GINGER ICE CREAM

Steps:

• For the Ice Cream
• Make a custard by bringing Jersey & Guernsey milk, eggs, sugar nearly to boiling point, stirring with a balloon whisk all the time. When it has thickened, cool, then refrigerate for about one hour or more.
• Whisk the Jersey & Guernsey double cream to soft peaks, then fold into custard together with the ginger powder, syrup and chopped pieces.
• Now either churn in an ice-maker or freeze in freezer and stir several times as it freezes. When it is softly frozen transfer to a container and freeze until needed.
• An optional extra at this stage is to fold in some crushed ginger nuts, delicious, especially if the ice cream is served within a few days so they are still crisp.
• For the Ginger Fudge Shortcake
• Cream Jersey & Guernsey butter and sugar, work in flour and ginger, knead and press into 18cm (7"square) tin. Bake at 160oC or Gas mark 3 for about 35 minutes or until pale and crisp.
• For the fudge topping put 100g icing sugar, 50g butter, 2 tablespoons golden syrup and 1 good teaspoon ground ginger into a pan, stir over gentle heat until well mixed, then pour over shortbread. Cool and cut into squares.

WINTER-SPICED MOLTEN CHOCOLATE CAKES WITH RUM-GINGER ICE CREAM

Steps:

• For ice cream:
• Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
• For cakes:
• Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

GINGER AND CREAM CAKE ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper and lightly grease. Sift together flour, baking soda, ginger, cinnamon, nutmeg, and allspice.
• Beat together egg and water in a large bowl, then whisk in white sugar, and molasses. Fold in the sifted dry ingredients until smooth, then pour batter into prepared pan.
• Bake in preheated oven until the cake springs back to the touch, about 15 minutes. When done, remove from oven, and allow to cool for 15 minutes. Then cover pan with a moistened towel, and refrigerate until cold, about 2 hours.
• To assemble, remove cake from the jelly roll pan, and invert onto a fresh sheet of parchment paper; remove and discard the old parchment paper. Sprinkle evenly with confectioners' sugar, then spread evenly with whipped cream. Roll up from narrow end to narrow end, forming a firm spiral log. Wrap in the parchment paper and chill until ready to serve.

NO-CHURN GINGERBREAD ICE CREAM

Steps:

• Place heavy cream and marshmallow creme in a food processor; process 10 seconds. Add remaining ingredients; process until thickened, about 30 seconds., Transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.

GINGERBREAD CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.

GINGERBREAD ICE CREAM CAKE

Steps:

• Preheat oven to 350°. Prepare cake mix according to package directions, baking in 8-inch baking pan. On wire rack, cool completely. Remove cake from pan; set aside. Clean same baking pan, then line with aluminum foil; set aside.
• Cut cake horizontally in half. Place bottom half of cake in pan, cut-side-up, then top with Breyers All Natural Butter Pecan Ice Cream, pressing to form an even layer. Gently press on top half of cake, cut-side-down. Cover and freeze 4 hours or overnight. Lift cake from pan using foil; remove foil. Let stand 10 minutes before serving. Just before serving, sprinkle with confectioners sugar.