Ginger Snap and Pumpkin Ice Cream Sandwiches

If you want to add more lacto ovo vegetarian recipes to your recipe box, Ginger Snap and Pumpkin Ice Cream Sandwiches might be a recipe you should try. This dessert has 335 calories, 5g of protein, and 20g of fat per serving. This recipe serves 20. For 76 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from Foodista requires vanilla, heavy cream, butter, and all purpose flour. It will be a hit at your Summer event. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Ginger Snap and Pumpkin Ice Cream Sandwiches, Chewy Ginger Snap Pumpkin-Salted Caramel Ice Cream Sandwiches with Heath Bar Bits, and Chewy Ginger Snap Pumpkin-Salted Caramel Ice Cream Sandwiches with Heath Bar Bits.

  • Serves: 20
  • Time: 45 Mins
  • Category: dessert
  • Health Rating: 3.0

Ingredients


Table
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Instructions

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

Ingredients:

  • granulated sugar
  • ground cinnamon
  • cinnamon stick
  • ginger
  • nutmeg
  • cream
  • milk
  • salt

Equipment:

  • sauce pan

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

Step 3: Remove from the heat.

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

Ingredients:

  • egg yolk
  • cream

Equipment:

  • whisk
  • bowl

Step 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.

Ingredients:

  • cream
  • egg yolk

Equipment:

  • sauce pan
  • frying pan

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

Ingredients:

  • water
  • ice

Equipment:

  • bowl

Step 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.

Ingredients:

  • cinnamon stick
  • pumpkin
  • vanilla
  • cream

Equipment:

  • sieve
  • bowl

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

Ingredients:

  • ice cream

Equipment:

  • ice cream machine

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

Equipment:

  • whisk
  • bowl

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

Ingredients:

  • butter

Equipment:

  • hand mixer
  • bowl

Step 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.

Ingredients:

  • molasses
  • vanilla
  • sugar
  • egg

Equipment:

  • blender
  • bowl

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

Ingredients:

  • dough

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

Ingredients:

  • dough

Step 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.

Ingredients:

  • roll
  • wrap

Equipment:

  • plastic wrap

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

Equipment:

  • baking sheet
  • oven

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

Ingredients:

  • dough

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

Ingredients:

  • sugar

Equipment:

  • baking sheet

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

Equipment:

  • oven

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

Ingredients:

  • cookies

Equipment:

  • wire rack
  • frying pan

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

Ingredients:

  • dough

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

Ingredients:

  • cookies

To assemble the sandwiches

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

Step 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.

Ingredients:

  • canned pumpkin
  • ice cream
  • water

Step 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.

Ingredients:

  • ice cream
  • cookies


Dietary Information

  • Vegetarian

Nutrition Facts

NutrientAmount% Daily Needs
Calories334.61 kcal16.73%
Fat20.2 g31.07%
Saturated Fat12.13 g75.8%
Carbohydrates35.01 g11.67%
Net Carbohydrates33.33 g12.12%
Sugar23.13 g25.7%
Cholesterol135.84 mg45.28%
Sodium168.98 mg7.35%
Alcohol0.18 g100.0%
Alcohol %0.17 %100.0%
Protein4.82 g9.63%
Vitamin A5746.51 IU114.93%
Manganese0.42 mg20.76%
Selenium11.41 µg16.31%
Vitamin B20.22 mg13.13%
Phosphorus102.69 mg10.27%
Folate39.51 µg9.88%
Vitamin B10.14 mg9.45%
Iron1.61 mg8.94%
Calcium87.4 mg8.74%
Vitamin D1.28 µg8.51%
Magnesium27.66 mg6.92%
Vitamin E1.03 mg6.84%
Fiber1.67 g6.68%
Vitamin K6.96 µg6.63%
Potassium226.84 mg6.48%
Vitamin B50.64 mg6.37%
Vitamin B120.35 µg5.79%
Vitamin B60.11 mg5.43%
Vitamin B30.99 mg4.94%
Copper0.09 mg4.62%
Zinc0.55 mg3.67%
Vitamin C1.55 mg1.88%