Gingerbread Ice Cream Sandwiches Food

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!

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.

EASY PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES

Steps:

• Place 12 cookies, flat sides up, on a rimmed baking sheet. Scoop 1/3 cup ice cream into center of each cookie. Place remaining cookies, flat side down, on top of ice cream. Gently press with flattened palm until ice cream spreads to edges of cookies. Freeze until ice cream is semi-firm, about 2 hours. Sandwiches can be frozen on baking sheet until firm, about 4 hours more, and then stored in a freezer bag up to 2 weeks. To serve, transfer cookies to refrigerator until ice cream softens slightly, about 30 minutes.

PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES

Steps:

• Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
• Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
• With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath. Freeze in an ice cream maker according to manufacturer's instructions. Sandwich ice cream between gingerbread cookies just before serving.