Best 2 Gingersnap Lemon Ice Cream Sandwiches Recipes

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Indulge in a delightful culinary escapade with our tantalizing gingersnap lemon ice cream sandwiches, a harmonious symphony of flavors and textures that will transport your taste buds to a state of pure bliss. These delectable treats feature a base of crisp and flavorful gingersnap cookies, perfectly complementing the tangy, refreshing lemon ice cream filling. Experience the perfect balance of sweet and sour, chewy and creamy in every bite as you savor these irresistible frozen sandwiches.

**Additional Recipes:**

- **Gingersnap Cookies:** Embark on a baking adventure with our classic gingersnap cookie recipe. These crisp and flavorful cookies, characterized by their warm spices and a hint of molasses, serve as the foundation for our delectable ice cream sandwiches.

- **Lemon Ice Cream:** Create a burst of sunshine with our homemade lemon ice cream recipe. This refreshing and tangy ice cream, infused with the vibrant zest and juice of fresh lemons, will leave your palate feeling revitalized.

- **Ice Cream Sandwiches Assembly:** Discover the art of crafting the perfect ice cream sandwich. Learn how to layer the gingersnap cookies and lemon ice cream to achieve the ideal ratio of chewy, crispy, and creamy textures.

Let's cook with our recipes!

GINGERSNAP AND LEMON ICE CREAM SANDWICHES



Gingersnap and Lemon Ice Cream Sandwiches image

Categories     Dairy     Nut     Dessert     Bake     Freeze/Chill     Lemon     Summer     Gourmet

Yield Makes 12 ice cream sandwiches

Number Of Ingredients 14

For the gingersnaps
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar plus additional for coating the cookies
1/2 cup firmly packed light brown sugar
1/3 cup unsulfured molasses
1 large egg
2 cups all-purpose flour
2 1/2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1 teaspoon baking soda
3/4 teaspoon salt
Lemon Ice Cream
1 cup shelled natural pistachio nuts, the loose skins rubbed off in a kitchen towel and the nuts chopped

Steps:

  • Make the gingersnaps:
  • Preheat the oven to 350°F. In a bowl with an electric mixer cream together the butter, 1/2 cup of the granulated sugar, and the brown sugar until the mixture is light and fluffy, add the molasses, and beat the mixture until it is smooth. In another bowl whisk together the flour, the ginger, the cinnamon, the allspice, the baking soda, and the salt, add the flour mixture to the butter mixture, and stir the mixture until it forms a soft dough. Form the dough into 24 balls (each about 1 1/2 inches in diameter), roll the balls in the additional granulated sugar, coating them, and arrange them 2 inches apart on buttered baking sheets. Bake the gingersnaps in batches in the middle of the oven for 13 to 15 minutes, until they are crisp and cracked but still soft inside, and let them cool on the sheets for 5 minutes. Transfer the gingersnaps with a metal spatula to racks and let them cool completely.
  • Sandwich a scoop of the ice cream between 2 of the gingersnaps, pressing the cookies together, form 11 more sandwiches in the same manner, and roll the edges in the pistachios. Freeze the sandwiches on a tray, covered, until they are hard. The sandwiches may be made 2 days in advance and kept covered and frozen.

GINGERSNAP LEMON ICE CREAM SANDWICHES



Gingersnap Lemon Ice Cream Sandwiches image

Provided by Emily Luchetti

Categories     Ice Cream Machine     Kid-Friendly     Backyard BBQ     Frozen Dessert     Family Reunion     Potluck     Lemon Juice     Small Plates

Yield Makes 12 sandwiches

Number Of Ingredients 21

Lemon Ice Cream (or buy your favorite lemon ice cream):
1 1/2 cups whole milk
3 cups heavy (whipping) cream
Zest stripped from 2 lemons
1 cup sugar
6 large egg yolks
1/4 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
Gingersnaps:
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon kosher salt
4 ounces (8 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
3 tablespoons molasses

Steps:

  • To make the ice cream:
  • Combine the milk, cream, lemon zest and 1/2 cup of the sugar in a heavy saucepan. Cook, stirring frequently, over medium heat until almost simmering. In a bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt in a bowl. Slowly pour the hot liquid into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook, over medium-low heat, stirring constantly with a heat-resistant plastic or a wooden spatula, until the custard reaches 175°F and lightly coats the spatula.
  • Strain the custard into a clean bowl and cool over an ice bath until room temperature. Stir in the lemon juice. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
  • To make the cookies:
  • Sift together the flour, baking soda, cinnamon, ginger, white pepper, and allspice. Stir in the salt.
  • Beat the butter, 1/4 cup of the granulated sugar, and the brown sugar together until smooth. Stir in the egg. Mix in the molasses. Stir in the dry ingredients in 2 additions. Refrigerate the dough until very firm, at least 3 hours.
  • Divide the dough in half, wrap each half in plastic wrap, and refrigerate the dough for at least 2 hours or up to 4 days. When firm, roll the dough on a lightly sugared work surface into two 9-inch-long logs.
  • Preheat the oven to 350°F. Line 3 baking pans with parchment paper. Cut the dough into 1/2-inch-thick slices. There should be at least 24 cookies. Put the remaining 1/4 cup granulated sugar in a bowl. Coat the cookies with the sugar. Place the cookies 2 1/2 inches apart on the prepared pans. Bake the cookies until set and no longer wet looking, 10 to 12 minutes. They will be puffy when you take them out of the oven and will sink as they cool.
  • To assemble the sandwiches:
  • Place 12 of the cookies, bottom side up, on the work surface. Place a large scoop of ice cream on each. Top with a second cookie, bottom side against the ice cream, and gently press to adhere the sandwiches together. Serve immediately, or freeze until ready to serve. Once frozen, wrap well in plastic wrap or store in an airtight container.

Tips:

  • For the best flavor, use fresh lemons. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as pronounced.
  • If you don't have a food processor, you can crush the gingersnaps in a zip-top bag with a rolling pin.
  • Be sure to chill the ice cream sandwiches for at least 2 hours before serving. This will help them hold their shape and make them easier to eat.
  • You can decorate the ice cream sandwiches with additional crushed gingersnaps, lemon zest, or sprinkles before serving.
  • These ice cream sandwiches can be stored in the freezer for up to 2 weeks.

Conclusion:

These gingersnap lemon ice cream sandwiches are the perfect summer treat. They're easy to make, delicious, and refreshing. With a few simple ingredients, you can create a dessert that everyone will love. So next time you're looking for a cool and creamy treat, give these ice cream sandwiches a try.

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