Gingerbread Ice-Cream Sandwiches

Name: Gingerbread Ice-Cream Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 1 teaspoon baking soda; 59 milliliters butter, softened; 118 milliliters finely chopped crystallized ginger; 118 milliliters packed dark brown sugar; 1 large egg; 414 milliliters all-purpose flour; 118 milliliters granulated sugar; 1 teaspoon granulated sugar, divided; 2 teaspoons ground ginger; 946 milliliters vanilla low-fat ice cream, softened; 1 Dash salt; 1 teaspoons vanilla extract

Gingerbread Ice-Cream Sandwiches might be just the dessert you are searching for. This recipe makes 12 servings with 336 calories, 6g of protein, and 8g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up egg, vanillan ice cream, butter, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. It will be a hit at your Christmas event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, baking soda, ground ginger, baking powder, and salt, stirring with a whisk.

Ingredients you will need

Baking Soda

Ginger Powder

All Purpose Flour

Salt

Equipment you will use

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.

Ingredients you will need

Granulated Sugar

Brown Sugar

Butter

Equipment you will use

Blender

Bowl

Add vanilla and egg; beat well.

Ingredients you will need

Vanilla

Egg

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.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 35

Equipment you will use

Oven

Unwrap each dough portion and place on 2 sheets of overlapping plastic wrap. Cover each portion with 2 additional sheets of overlapping plastic wrap.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll, still covered, to a 1/4-inch thickness.

Ingredients you will need

Roll

Place dough in freezer 30 minutes or until plastic wrap can be easily removed.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies.

Ingredients you will need

Dough

Wrap

Equipment you will use

Cookie Cutter

Plastic Wrap

Place cookies 1 inch apart on baking sheets coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Sheet

Sprinkle cookies evenly with 1/2 teaspoon granulated sugar.

Ingredients you will need

Granulated Sugar

Bake at 350 for 12 minutes or until set.

Equipment you will use

Oven

Remove cookies from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough and 1/2 teaspoon granulated sugar.

Ingredients you will need

Granulated Sugar

Dough

Equipment you will use

Baking Sheet

To prepare filling, combine ice cream and crystallized ginger, stirring well.

Ingredients you will need

Candied Ginger

Ice Cream

Spread 1 1/2 tablespoons ice cream on the flat side of each of 12 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.

Ingredients you will need

Ice Cream

Spread

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

0teaspoons

baking powder 1teaspoon

baking soda 59milliliters

butter, softened 118milliliters

finely chopped crystallized ginger 118milliliters

packed dark brown sugar 1large

egg 414milliliters

all-purpose flour 118milliliters

granulated sugar 1teaspoon

granulated sugar, divided 2teaspoons

ground ginger 946milliliters

vanilla low-fat ice cream, softened 1Dash

salt 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.