Gingerbread-Spiced Ice Cream Sandwiches
Original Recipe by Douglas Phillips
Skill Level: Simple
Yield: Roughly 12 ice cream sandwiches
Nutrition Facts Per Serving (serves 12)
- Calories: 688
- Fat: 33g
- Saturated Fat: 18g
- Carbohydrates: 92g
- Fiber: 2g
- Sugar: 62g
- Protein: 8g
- Cholesterol: 94mg
- Sodium: 131mg
Total Time: 2 hours 30 minutes (plus time to freeze)
Hands-On Time: 1 hour
Ingredients
- 2 pints vanilla ice cream, softened
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground allspice or nutmeg
- 3/4 teaspoon ground cloves
- 1 stick plus 7 tablespoons unsalted butter, at room temperature
- 2 cups dark brown sugar, firmly packed
- 2 large eggs
- 12 ounces white chocolate, chopped
- 3 tablespoons vegetable oil
- White nonpareils, for garnish
Instructions
Line a quarter-sheet pan or a 9x13-inch baking dish with plastic wrap, letting the edges hang over for easy removal. Use an offset spatula to evenly spread the softened ice cream in the pan. Place in the freezer until the layer is very firm, about 4 hours.
In a large bowl, sift together the flour, baking powder, cinnamon, ginger, allspice (or nutmeg), and cloves. In a separate bowl, cream the butter and brown sugar with an electric mixer on medium-high speed until light and creamy, about 4 minutes. Add the eggs one at a time, beating well after each addition until smooth. Reduce the mixer speed and gently blend in the dry ingredients until just combined. If the dough feels dry, add 12 tablespoons of water. Shape the dough into a disk, wrap in plastic, and refrigerate for about 20 minutes until chilled.
Preheat the oven to 325F (163C). Prepare three baking sheets by lining them with parchment. On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. Cut into rectangles roughly 2 x 4 inches (a pizza wheel works well), making about 24 pieces. Place them on the prepared pans, spacing about 1 1/2 inches apart, and prick several times in the center with a fork. Freeze the trays until the cookies are firm, about 1530 minutes.
Bake the cookies one pan at a time until golden underneath but still soft in the center, about 1520 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Remove the ice cream layer from the pan using the plastic wrap and flip it onto a cutting board. Discard the plastic wrap. Working quickly so the ice cream doesn't soften too much, slice into twelve 2 x 4-inch rectangles. Sandwich each ice cream rectangle between two cookies, place on a baking sheet, and return to the freezer.
Melt the chopped white chocolate in a microwave-safe bowl in 30-second bursts, stirring between intervals, until smooth. Stir in the vegetable oil. Dip each assembled sandwich halfway into the melted white chocolate, decorate with nonpareils, and freeze until the coating is set.
Photograph by Ralph Smith
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