Gingersnap Ice Cream Sandwiches Recipes

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GINGERSNAP ICE CREAM SANDWICHES



Gingersnap Ice Cream Sandwiches image

Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Yield Makes 4 ice cream sandwiches

Number Of Ingredients 11

2 ounces (4 tablespoons) unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons unsulfured molasses
1 large egg yolk
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon ground ginger
1/4 teaspoon ground allspice
3 tablespoons sanding sugar, for sprinkling (optional)
1 pint butter-pecan ice cream, softened slightly

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.

GINGERSNAP ICE CREAM SANDWICHES



Gingersnap Ice Cream Sandwiches image

Provided by Sandra Lee

Categories     dessert

Time 1h40m

Yield 24 ice cream sandwiches

Number Of Ingredients 7

1 package (14.5-ounces) gingerbread mix
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon ground cinnamon
1 pint French vanilla ice cream
Multi-colored sprinkles, optional

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
  • On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
  • Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.

GINGERSNAP ICE CREAM SANDWICHES



Gingersnap Ice Cream Sandwiches image

Provided by Breyers

Time 50m

Yield 12

Number Of Ingredients 3

24 small gingersnaps
12 small scoops any all natural ice cream (about 2 cups/500 ml)
1 cup (500 mL) chopped nuts or crystallized ginger

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.

GINGERSNAP ICE CREAM SANDWICH



Gingersnap Ice Cream Sandwich image

Provided by Food Network

Categories     dessert

Time 12h35m

Yield 24 servings

Number Of Ingredients 22

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 to 3 ounces whole fresh ginger, peeled and smashed (about 1/2 cup)
Large handful candied ginger
8 egg yolks
2/3 cup unsalted butter, at room temperature
2 cups granulated sugar, plus more for rolling
2 eggs
1/4 teaspoon kosher salt
2/3 cup molasses
4 teaspoons white vinegar
3/4 cup minced candied ginger
6 tablespoons plus 2 teaspoons freshly grated ginger
3 3/4 cups bread flour
1 tablespoon baking soda
1 tablespoon ground ginger
3/4 teaspoon ground cardamom
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/4 teaspoon allspice
Turbinado sugar, for rolling

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.

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 LEMON ICE CREAM SANDWICHES



Gingersnap Lemon Ice Cream Sandwiches image

Provided by Emily Luchetti

Categories     Ice Cream Machine     Kid-Friendly     Backyard BBQ     Frozen Dessert     Family Reunion     Potluck     Lemon Juice     Small Plates

Yield Makes 12 sandwiches

Number Of Ingredients 21

Lemon Ice Cream (or buy your favorite lemon ice cream):
1 1/2 cups whole milk
3 cups heavy (whipping) cream
Zest stripped from 2 lemons
1 cup sugar
6 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
Gingersnaps:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
4 ounces (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
3 tablespoons molasses

Steps:

  • To make the ice cream:
  • Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
  • Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
  • To make the cookies:
  • Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
  • Beat the butter, 1/4 cup of the granulated sugar, and the brown sugar together until smooth. Stir in the egg. Mix in the molasses. Stir in the dry ingredients in 2 additions. Refrigerate the dough until very firm, at least 3 hours.
  • Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
  • Preheat the oven to 350°F. Line 3 baking pans with parchment paper. Cut the dough into 1/2-inch-thick slices. There should be at least 24 cookies. Put the remaining 1/4 cup granulated sugar in a bowl. Coat the cookies with the sugar. Place the cookies 2 1/2 inches apart on the prepared pans. Bake the cookies until set and no longer wet looking, 10 to 12 minutes. They will be puffy when you take them out of the oven and will sink as they cool.
  • To assemble the sandwiches:
  • Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.

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.

GINGERSNAP BOWLS WITH ICE CREAM



Gingersnap Bowls with Ice Cream image

This treat comes with an edible bowl, just right for holding a scoop of ice cream topped with extra cookies -- simply crumble them -- or try hot fudge.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Number Of Ingredients 7

1/4 cup all-purpose flour
1/4 teaspoon ground ginger
3 tablespoons unsalted butter
3 tablespoons sugar
2 tablespoons dark corn syrup
Non stick cooking spray
Ice cream, for serving

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 ICE CREAM



Gingersnap Ice Cream image

It's easy to dress up plain vanilla ice cream for the holidays by spicing up with a little molasses and ginger. A friend gave my this simple recipe.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 4

2 cups vanilla ice cream, softened
2 tablespoons molasses
1 teaspoon ground ginger
1/2 cup crushed crisp gingersnaps (about 8 cookies)

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.

Nutrition Facts :

GINGERSNAP CREAM SANDWICHES



Gingersnap Cream Sandwiches image

Treat your guests with these gingersnap cream sandwiches that are made using Betty Crocker® cookie mix - a tasty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 28

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
1/2 cup butter, softened
1 egg, slightly beaten
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla
1/2 cup finely chopped crystallized ginger

Steps:

  • Heat oven to 375°F. In medium bowl, beat cookie ingredients with electric mixer on medium speed 30 seconds or until mixture looks like coarse crumbs. Mix with hands until soft dough forms.
  • On lightly floured surface, roll dough to 1/4-inch thickness. (If dough is too sticky to roll out, cover and refrigerate 15 minutes.) Cut with floured 1 3/4-inch fluted cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart.
  • Bake 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • In large bowl, beat 1/2 cup butter, the powdered sugar and vanilla with electric mixer on medium speed until light and fluffy. For each sandwich cookie, spread slightly less than 1 tablespoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Sprinkle crystallized ginger on edges of filling.

Nutrition Facts : Calories 179, Carbohydrate 25 g, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 187 mg

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GINGER SNAP CRAFTS: FOOTBALL ICE CREAM SANDWICHES {RECIPE} …
vanilla ice cream or frozen yogurt SNICKERS® Brand NFL Minis bagged candy white icing football cookie cutter {I’ll tell you where I got my football cookie cutter in just a minute.} I baked my cookies in one big sheet not individual cookies. While the cookies were cooking I chopped up some of the #SnickersMinis with my handy chopper.
From gingersnapcrafts.com
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