Ginger Snap And Pumpkin Ice Cream Sandwiches Recipe

Name: Ginger Snap And Pumpkin Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole milk; 2 1/2 cups heavy cream; 1 cup granulated sugar; 1/2 tablespoon cinnamon; 1/2 tablespoon nutmeg; 1 teaspoon ground ginger; 1 whole cinnamon stick; 1/2 teaspoon kosher salt; 8 large egg yolks; 22 1/2 ounces pumpkin puree canned is fine; 1/2 tablespoon vanilla; 2 cups all purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon kosher salt; 2 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon ground nutmeg; 1/8 teaspoon ground pepper; 11 tablespoons unsalted butter at room temperature; 2/3 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup molasses; 1 large egg at room temperature

Servings: persons

2 cups whole milk
2 1/2 cups heavy cream
1 cup granulated sugar
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 teaspoon ground ginger
1 whole cinnamon stick
1/2 teaspoon kosher salt
8 large egg yolks
22 1/2 ounces pumpkin puree canned is fine
1/2 tablespoon vanilla
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground pepper
11 tablespoons unsalted butter at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup molasses
1 large egg at room temperature

1
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.
2
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.
3
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.
4
Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturer's instructions.
5
In a small bowl, whisk together the dry ingredients.
6
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.
7
Turn the dough out onto a lightly floured surface and divide in half. Roll each half until it's 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.
8
Preheat the oven to 350 degrees and line two baking sheets with parchment.
9
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.
10
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.

1811

kcal

Calories

112

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 cups whole milk, 2 1/2 cups heavy cream, 1 cup granulated sugar, 1/2 tablespoon cinnamon, and more.

Yes, Ginger Snap And Pumpkin Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Ginger Snap And Pumpkin Ice Cream Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions