EASY PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES
Since when does dessert have to be serious? Ice cream sandwiches in fall flavors are great fun.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Yield Makes 12
Number Of Ingredients 2
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
Homemade pumpkin ice cream plus homemade gingerbread cookies equals delicious Halloween party snacks. The pairing works wonderfully thanks to pumpkin's natural affinity for spices, such as ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 15
Number Of Ingredients 9
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.
PUMPKIN-GINGERBREAD ICE CREAM SANDWICHES RECIPE - (4.4/5)
Provided by kelsa94
Number Of Ingredients 8
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.
PUMPKIN GINGERSNAP ICE CREAM
Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 6h15m
Yield 8
Number Of Ingredients 7
Steps:
- Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
- Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
- Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 36.8 g, Cholesterol 99 mg, Fat 31.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 18.2 g, Sodium 249.8 mg, Sugar 25 g
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
PUMPKIN ICE CREAM SANDWICHES
My grandfather loves these pumpkin-flavored treats. They remind him of a cookie his mother made. They're fun to eat no matter what your age. -Amber Wahl, Acampo, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm., Repeat with remaining ingredients. Wrap individually for longer storage.
Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 154mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN GINGERSNAP ICE CREAM
This recipe was originally posted as Ice Cream Sandwiches, but I thought it would be perfect with crisp gingersnaps broken in chunks and stirred in! Delicious! The original recipe stated it yielded 15 sandwiches. My yield is just a guess, really, as is how long it takes the ice cream machine to do its thang.
Provided by Lizzymommy
Categories Frozen Desserts
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
- Remove from heat, and beat with a wooden spoon until cool. If you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
- 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 until cool. Freeze in an ice cream maker according to manufacturer's instructions. Stir in the gingersnaps, and freeze until firm.
Nutrition Facts : Calories 251.9, Fat 13.8, SaturatedFat 7.5, Cholesterol 216.2, Sodium 105.6, Carbohydrate 26.6, Fiber 0.5, Sugar 25.1, Protein 6.2
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