Ginger Snap and Pumpkin Ice Cream Sandwiches

You can never have too many dessert recipes, so give Ginger Snap and Pumpkin Ice Cream Sandwiches a try. This recipe serves 20. Watching your figure? This lacto ovo vegetarian recipe has 335 calories, 5g of protein, and 20g of fat per serving. For 76 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. It will be a hit at your Summer event. This recipe from Foodista requires ground ginger, heavy cream, nutmeg, and vanillan extract. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 38%. Try Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups, Ginger Snap Pumpkin Icebox Cake, and Ginger Snap Apple Crisp for similar recipes.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt. Heat the mixture until steaming and it begins to foam. Remove from the heat. In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly. Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens and coats the back of a spoon. Place some ice and water into a large bowl and place a smaller bowl inside. Pour the cream mixture through a mesh strainer into the bowl. Stir in the pumpkin and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions. In a small bowl, whisk together the dry ingredients. In the bowl of an electric mixer, beat the butter untill soft. Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly. Mix in the dry ingredients gradually until the dough is smooth. Turn the dough out onto a lightly floured surface and divide in half. Roll each half until its about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm. Preheat the oven to 350 degrees and line two baking sheets with parchment. Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape. Place the rounds on the baking sheet and sprinkle with granulated or course sugar. Bake for 10-13 minutes, rotating the pans halfway through the baking time. Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack. Dough can be refrigertaed for up to five days or frozen for up to three months. Baked cookies can be stored in an air-tight container for approximately a week. To assemble the sandwiches: (Im sure this is a no-brainer, but.you never know.) Thaw the ice cream until soft enough to scoop. Because of the high water content from the pumpkin puree it tends to freeze very firmly. Take one scoop of ice cream and place on top of one gingersnap, using a second cookie place on top of the ice cream and gently press down.

 

Step by step:

1. In a medium saucepan over medium heat, combine the milk, cream, granulated sugar, ginger, ground cinnamon, cinnamon stick, nutmeg and salt.

2. Heat the mixture until steaming and it begins to foam.

3. Remove from the heat.

4. In a small bowl, whisk the egg yolks until pale yellow. Gradually whisk in one cup of the warm cream mixture, whisking constantly.

5. Pour the yolks and cream mixture back into the saucepan and cook over low heat, stirring constantly being sure to scrape the bottom and sides of the pan. Continue cooking until the mixture thickens and coats the back of a spoon.

6. Place some ice and water into a large bowl and place a smaller bowl inside.

7. Pour the cream mixture through a mesh strainer into the bowl. Stir in the pumpkin and vanilla, add the cinnamon stick back to the mixture. Chill thoroughly, preferably overnight.

8. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions.

9. In a small bowl, whisk together the dry ingredients.

10. In the bowl of an electric mixer, beat the butter untill soft.

11. Add the sugar and continue beating until smooth and creamy. Stop the mixer occassionally to scrape down the sides of the bowl. Stir in the vanilla, molasses and egg, combine thoroughly.

12. Mix in the dry ingredients gradually until the dough is smooth.

13. Turn the dough out onto a lightly floured surface and divide in half.

14. Roll each half until its about 2 inches around, like a log. Wrap each log in plastic wrap and then roll them lightly to smooth them out. Refrigerate or freeze until firm.

15. Preheat the oven to 350 degrees and line two baking sheets with parchment.

16. Slice the dough into 1/4 inch rounds with a serrated knift being careful to keep their shape.

17. Place the rounds on the baking sheet and sprinkle with granulated or course sugar.

18. Bake for 10-13 minutes, rotating the pans halfway through the baking time.

19. Let the cookies cool in the pan for about 2 minutes and then transfer to a wire cooling rack.

20. Dough can be refrigertaed for up to five days or frozen for up to three months.

21. Baked cookies can be stored in an air-tight container for approximately a week.

To assemble the sandwiches

1. (Im sure this is a no-brainer, but.you never know.)

2. Thaw the ice cream until soft enough to scoop. Because of the high water content from the pumpkin puree it tends to freeze very firmly.

3. Take one scoop of ice cream and place on top of one gingersnap, using a second cookie place on top of the ice cream and gently press down.

Nutrition Information:

covered percent of daily need