Gingersnaps and Ice Cream
in Ice cream and Ices on Saturday, July 21, 2012
Similar pages:
- Cooking web notes: Orange Ice Cream with Dried Cherries and Toasted Pecans AND a Kitchen Remodeling
- Cooking web notes: Cranberry Ice Cream
- Cooking web notes: Pumpkin Ice Cream with Gingerbread Croutons
- Cooking web notes: Oregano Ice Cream with Fig Syrup
- Cooking web notes: Up North: Black Cherry and Pecan Ice Cream
- Cooking web notes: Long Island Iced Tea Sorbet
Can’t remember where I got this recipe, but I have used it a lot. It may have come from a magazine, but I forget which one. I make a bunch and freeze them- usually doubling the recipe because it doesn’t make nearly enough for the appetites around here. God I hate having these in the freezer. So tempting. Never once has an adult OR a child thought these were anything less than ambrosial. If you like to get your kids involved in the kitchen, they would have fun sandwiching the cookies with the ice cream…although how much ice cream would eventually make it between the cookies is a bit problematic….like all things kids make in the kitchen.
Anyway, I love pulling these out of the freezer for a surprise dessert. Uncomplicated and delicious. Perfect for summer. Can you imagine the cookie and ice cream combinations that would be fun to try? I seem to remember seeing something on Tartelette where she had wrapped an ice cream sandwich up in a darling package- you could make them elegant by doing the same thing.
Gingersnap and Ice Cream Sandwiches

Ingredients:
4 tablespoons unsalted butter, softened
1/4 cup sugar
2 tablespoons unsulfured molasses
1 large egg yolk, room temperature
3/4 cup flour
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pint butter pecan ice cream
extra sugar
Method:
Preheat oven to 350°. Cream butter, sugar and molasses until light and fluffy. Add egg yolk and beat to combine. Whisk flour, soda, salt, ginger and allspice together and then fold into the butter mixture.
Roll dough into 1 1/2 inch balls and place on a parchment-lined baking sheet. Press with sugared fingers to make a 3 inch disk.
Sprinkle with sugar and bake for 11- 13 minutes.
Transfer to a rack to cool.
Soften ice cream and scoop onto a cookie. Top with another cookie and freeze. Should make about 5 sandwiches. Let stand 10 minutes before eating. (Although I never did!)
More related web entries for - Gingersnaps and Ice Cream:
This entry was posted on Saturday, July 21, 2012 at 9:44 AM and is filed under Ice cream and Ices. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
- No comments yet.
Popular entries
-
The Tupperware Jel-Ring is an old classic and still today, it is very popular with my Tupperware customers. I must admit, its also one of my...
-
I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My f...
-
Only two days for the New Year to come,and at this point I am very happy to announce you that I am hosting an event for the ...
-
Ahem. Please take note: I am throwing a healthy dinner into the mix of Super Bowl snacks and Valentine Day sweets. Have I mentioned I am st...
-
I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav...
-
This is a great recipe by Tupperware that utilizes the Tupperware Oval Microwave Cooker. This recipe will make 6 servings. Rotisserie Chicke...
-
How is it going? For me, it has been quite a busy day chatting up with my family and friends. Nevertheless I spun a very tasty, to...
-
Evidently, according to Ceci Snyder of the National Pork Board , their slogan “the other white meat” is getting a little boring and “just...
-
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...