Gingerbread Cookie Ice Cream Sandwiches Food

GINGERBREAD-SPICED ICE CREAM SANDWICHES

Steps:

• Line a quarter sheet pan or 9-by-13-inch baking pan with plastic wrap, leaving an overhang. Spread the ice cream in the pan in an even layer with an offset spatula. Freeze until very firm, about 4 hours.
• Sift the flour, baking powder, cinnamon, ginger, allspice and cloves into a large bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition until smooth. Reduce the mixer speed to low and beat in the flour mixture until just combined. (If the dough seems dry, add 1 to 2 tablespoons water.) Transfer the dough to a sheet of plastic wrap, shape into a disk and wrap tightly. Refrigerate until chilled, about 20 minutes.
• Line 3 baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about 1/8 inch thick. Cut the dough into 2-by-4-inch rectangles (a pizza cutter is great for this); you'll get about 24. Arrange on the prepared pans, about 1 1/2 inches apart, and prick each cookie with a fork a few times down the center. Freeze until firm, 15 to 30 minutes.
• Preheat the oven to 325 degrees F. Bake the cookies, one baking sheet at a time, until golden on the bottom but still soft in the center, 15 to 20 minutes. Transfer to a rack and let cool 5 minutes on the pan, then transfer the cookies to the rack to cool completely.
• Lift the ice cream out of the pan using the plastic wrap and invert onto a cutting board; discard the plastic. Working quickly, cut the ice cream into twelve 2-by-4-inch rectangles. Sandwich the ice cream between the cookies, place on a baking sheet and return to the freezer.
• Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Stir in the vegetable oil. Dip each sandwich partway in the white chocolate, then sprinkle with nonpareils. Return to the baking sheet and freeze until ready to serve.

GINGERBREAD ICE CREAM SANDWICHES

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.

COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Divide the peanut butter cookie dough into 6 portions (2 tablespoons each), roll into balls and place on a baking sheet; repeat with the chocolate chip cookie dough. Bake until the cookies are slightly crisp around the edges and baked through, 12 to 14 minutes.
• While the cookies cool, make the ganache by adding the chocolate chips to a heatproof bowl. Heat the cream just until the edges begin to bubble, pour the hot cream over the chocolate and let sit for 1 minute. Stir until smooth, then set aside to cool, about 8 minutes.
• Prepare a baking sheet with parchment and get everything lined up to assemble: the cookies, ganache and sprinkles. You need to move quickly so the ice cream stays cold. Grab the ice cream cartons and use a serrated or sharp knife to saw through the packaging, cutting each pint of ice cream into thirds, creating 6 ice cream rounds in total. Remove the packaging from the first ice cream round and sandwich it between one of the peanut butter cookies and one of the chocolate chip cookies. Dip the cookie sandwich into the ganache, covering half of it in chocolate. Next, cover the chocolate in sprinkles and place it onto the prepared baking sheet. Repeat with the remaining ingredients to create 6 sandwiches. Place in the freezer to firm up and set for 10 minutes. Once set, devour, or wrap to enjoy later.

GINGERBREAD ICE CREAM SANDWICHES

Steps:

• TO PREPARE THE COOKIES: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt , stirring with a whisk.
• Place 1/2 cup granulated sugar, brown sugar and butter in a large bowl; beat with a mixer at medium, speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well.
• Add flour mixture to sugar mixture; beat at low speed until well blended, Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.
• Preheat oven to 350°F.
• Unwrap each dough portion and place on 2 sheets of overlapping plastic wrao. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered to 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be esily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1-inch apart on baking sheets coated with cooking spray,.
• Sprinkle cookies evenly with 1/2 teaspoons granulated sugar. Bake at 350F for 12-15 minutes. Remove from oven and let stand on cookie sheet for 2 minutes.
• Remove from sheet, and place on wire rack to completely cool. Follow the same directions for the second circle of dough.
• You will have 24 gingerbread men when finished.
• FOR THE FILLING: Mix together ice cream and crystallized ginger. spread on bottom half of 12 cookies. Place bottom half of last 12 cookies over each of these cookies. PLace in the freezer. Freeze for 2 hours.
• Enjoy serving the Gingerbread Ice Cream Sandwiches!