Best 8 Gingersnap Ice Cream Torte Recipes

PUMPKIN ICE CREAM TORTE WITH GINGER CRUST

Steps:

• Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. Add sugar and butter and mix. Press cookie mixture over bottom and about 1 inch up sides of pan.
• Bake crust in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.
• In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.
• Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.
• About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.

GINGERSNAP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine gingerbread mix, melted butter, and egg. Add up to 1/4 cup flour if dough seems too wet.
• On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out dough with a 2-inch round cookie cutter and transfer to an ungreased cookie sheet. Bake for 10 minutes. Cool completely on a cooling rack.
• Sprinkle the cinnamon into the ice cream. Spread ice cream on bottom half of cooled cookies and top with remaining cookies. Dip sandwiches in sprinkles for fun.

GINGERSNAP ICE CREAM SANDWICH

Steps:

• For the ice cream: In a large saucepan, bring the cream, milk, half of the granulated sugar, the fresh ginger and candied ginger to a boil. Remove from the heat and steep for 10 to 15 minutes. Bring the mixture back to a boil.
• Meanwhile, whisk the yolks and remaining sugar until light and pale. Gradually add the hot dairy mixture to the yolks, whisking constantly. Continue tempering until the dairy mixture (including the solids) is fully incorporated.
• Dump the mixture back into the saucepan and cook, stirring constantly over medium heat, until thick and the mixture can coat the back of a spoon, 2 to 3 minutes.
• Strain the mixture through a fine mesh sieve into a clean bowl set over an ice bath and discard the solids. Stir frequently until mixture cools completely, about 1 hour.
• Cover and chill the ice cream base in the refrigerator for at least 8 hours.
• Process the chilled ice cream base in an ice cream maker according to the manufacturer's instructions. Freeze the ice cream in the freezer until firm, at least 2 hours or up to overnight.
• For the cookies: Preheat the oven to 350 degrees F. Line a small baking sheet with plastic wrap. Line two baking sheets with parchment paper.
• In a stand mixer fitted with the paddle attachment, mix the butter at medium speed until light and smooth, about 3 minutes. Add the granulated sugar and continue to mix until light and fluffy, about 5 minutes. Add the eggs and salt, and mix until incorporated.
• In a measuring cup, mix together the molasses and vinegar, then add to the mixer and mix at medium speed until incorporated. Add the candied ginger and fresh ginger and mix until fully incorporated, about 2 minutes.
• Whisk together the flour, baking soda, ground ginger, cardamom, cinnamon, cloves and allspice. With the mixer running on the lowest speed, add the dry ingredients, and mix until combined.
• Place the dough on the plastic-lined baking sheet, and wrap tightly with plastic wrap. Chill the dough until firm, about 30 minutes.
• Scoop the cookie dough with a 2-tablespoon scoop. Roll half of the dough balls in granulated sugar and roll the other half in turbinado sugar. Place the dough balls on the parchment-lined baking sheet (about 48 cookies in total) and bake until the cookies are just set, 8 to 12 minutes. The cookies will crackle on top.
• Pull the cookies from the oven and firmly tap the baking sheet on a solid surface to deflate the cookies. Cool completely on the sheet tray.
• Scoop some ice cream and sandwich between a granulated-sugar-coated cookie and a turbinado-sugar-coated cookie. Repeat for the remaining cookies and ice cream. Serve immediately or store the ice cream sandwiches in the freezer until ready to eat.

GINGERSNAP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
• Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.

DARK CHOCOLATE TART WITH GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
• For filling:
• Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
• Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
• Cut tart into thin wedges and serve.

GINGERSNAP MINCEMEAT TORTE

Steps:

• Line a buttered 8-inch round cake pan with a round of wax paper, and dust the pan with flour, knocking out the excess. In a small bowl stir together the gingersnap crumbs and the baking powder. In a bowl with an electric mixer beat the egg yolks and the sugar until the mixture is thick and pale and beat in the mincemeat and the crumb mixture. In another bowl with cleaned beaters beat the whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the batter to lighten the batter, and fold in the remaining whites gently but thoroughly. Turn the batter into the prepared pan, bake the torte in the middle of a preheated 350°F. oven for 20 minutes, or until it begins to shrink from the side of the pan, and transfer it to a rack. Let the torte cool for 15 minutes and invert it onto the rack. Discard the wax paper and invert the torte onto a plate. Serve the torte, cut into wedges, with the ice cream.

GINGERSNAP ICE CREAM TORTE

Steps:

• In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
• In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.

GINGERSNAP ICE CREAM TORTE

Steps:

• In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
• In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.