3-INGREDIENT GINGERSNAP ICEBOX CAKE
Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Ginger Cake Cookies Orange Milk/Cream Dessert
Yield Serves 8
Number Of Ingredients 3
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 BOWLS WITH ICE CREAM
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
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 SANDWICHES
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
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
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
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 ICE CREAM SANDWICHES
Provided by Sandra Lee
Categories dessert
Time 1h40m
Yield 24 ice cream sandwiches
Number Of Ingredients 7
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
Provided by Sandra Lee
Categories dessert
Time 1h40m
Yield 24 ice cream sandwiches
Number Of Ingredients 7
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 CRUMBLE ICE CREAM TART
Make and share this Gingersnap Crumble Ice Cream Tart recipe from Food.com.
Provided by GinnyP
Categories Pie
Time 2h10m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F.
- Melt butter.
- Mix butter and crumbs until well blended.
- Make a thin crust in a pie plate with 1/2 the crumb mixture.
- Spread the other half of the crumb mixture on a baking sheet.
- Put both in the preheated oven for about 15 minutes.
- Cool the pie shell and crumbs.
- When the crumbs are cool enough to handle, break up any large clumps with your fingers.
- Soften the ice cream.
- Add half of the crumbs to the ice cream.
- Spread the ice cream into the pie shell and garnish the top of the pie with the remaining crumbs.
- Store in freezer until firm.
- Serve with a fruit sauce, if desired.
Nutrition Facts : Calories 3562.2, Fat 183.7, SaturatedFat 98.5, Cholesterol 432.6, Sodium 3963.2, Carbohydrate 450, Fiber 13, Sugar 181.4, Protein 41.4
ICE CREAM TORTE
Make and share this Ice Cream Torte recipe from Food.com.
Provided by PalatablePastime
Categories Frozen Desserts
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Set aside 1 cup of cookie crumbs.
- Mix together remaining crumbs with melted butter.
- Press mixture into the bottom of a large pan.
- Spread vanilla ice cream evenly on top of crumb mixture.
- Freeze pan for 30 minutes.
- Spread warmed hot fudge evenly on top of vanilla ice cream.
- Freeze pan for 30 minutes.
- Spread strawberry ice cream evenly on top of fudge in pan.
- Freeze for 30 minutes more.
- Top strawberry ice cream with strawberry topping and freeze for 30 minutes more.
- Cover top of torte with whipped topping and sprinkle with reserved crumbs, and place strawberries on top.
- Freeze for 30 minutes more before serving.
Nutrition Facts : Calories 628.1, Fat 26.8, SaturatedFat 15, Cholesterol 73, Sodium 401.3, Carbohydrate 92.7, Fiber 3, Sugar 41.4, Protein 8.2
PUMPKIN GINGERSNAP ICE CREAM PIE
My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
GINGERSNAP ICE CREAM TORTE
My husband and I developed this sweet frozen treat featuring gingersnaps, caramel and ice cream. Since a little of this rich cake goes a long way, it'll easily feed a crowd.
Provided by Allrecipes Member
Time 30m
Yield 16
Number Of Ingredients 9
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 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
- In a mixing 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.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 64.8 g, Cholesterol 49.7 mg, Fat 21.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 10.2 g, Sodium 393.9 mg, Sugar 52.2 g
GINGERSNAP ICE CREAM TORTE
My husband and I developed this sweet frozen treat featuring gingersnaps, caramel and ice cream. Since a little of this rich cake goes a long way, it'll easily feed a crowd.
Provided by Allrecipes Member
Time 30m
Yield 16
Number Of Ingredients 9
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 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
- In a mixing 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.
Nutrition Facts : Calories 456.6 calories, Carbohydrate 64.8 g, Cholesterol 49.7 mg, Fat 21.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 10.2 g, Sodium 393.9 mg, Sugar 52.2 g
GINGERSNAP MINCEMEAT TORTE
Categories Mixer Egg Dessert Bake Thanksgiving Quick & Easy Fall Gourmet
Yield Serves 2
Number Of Ingredients 6
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.
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