Gingersnap Ice Cream Recipes

GINGERSNAP ICE CREAM SANDWICH

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.

GINGERSNAP ICE CREAM TORTE

Steps:

• In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside., In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.

EASY PUMPKIN GINGERSNAP ICE CREAM

Steps:

• Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly.
• Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.

GINGERSNAP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
• Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.

PUMPKIN GINGERSNAP ICE CREAM

Steps:

• Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
• Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
• Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

GINGERSNAP ICE CREAM

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.

GINGERSNAP ICE CREAM SANDWICHES

Steps:

• On flat side of 12 gingersnaps, place 1 scoop Breyers® All Natural Ice Cream.Gently press on remaining gingersnaps, flat-side down.Roll sandwich rims in nuts or ginger.Place sandwiches on a cookie sheet, cover and freeze 30 minutes or until ready to serve.

LEMON GINGERSNAP ICE CREAM

Steps:

• In a medium bowl, whisk together milk, cream, sugar, salt, and lemon extract until sugar is dissolved.
• Refrigerate for at least 2 hours or up to overnight to chill. Ensure that the main container of your ice cream maker is in the freezer as it needs to be frozen solid to make the ice cream.
• Remove the liquid from the refrigerator. Whisk in lemon juice, then pour into ice cream maker and turn on. Depending on your type of ice cream maker, it can take 10-12 minutes for your ice cream to reach it's desired consistency.
• Add gingersnap crumbs to ice cream and continue mixing until combined.
• Line a loaf pan with parchment paper and pour ice cream mixture into the container. Freeze for a few hours until desired consistency is reached.
• Enjoy!

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.