Best Gingerbread Spiced Ice Cream Sandwiches Recipes

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.

CONFETTI ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper and coat with cooking spray. Mix the cake mix, vegetable oil and eggs in a large bowl until combined. Stir in the sprinkles.
• Using a 2-tablespoon ice cream scoop, dollop scoops of the batter on the baking sheets, about 2 inches apart. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Let cool completely on the baking sheets.
• Clean the ice cream scoop, then scoop some ice cream onto the flat side of one cookie and top it with another cookie, flat-side down. Repeat with the remaining cookies and ice cream. Pour some sprinkles into a shallow bowl or rimmed plate, then roll the sides of the sandwiches in the sprinkles until the exposed ice cream is coated. Freeze until ready to serve.

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.