There’s something yummy in my freezer
that’s slowly disappearing! I baked a batch of chewy gingersnap cookies with my
daughter Sabrina one weekend and ate some freshly baked ones for Merienda. We
had a couple of cookies left over, so the next day, I decided to turn them into
ice cream cookie sandwiches! All I had to do was place a scoop of ice cream on
one cookie, top with another cookie then squeeze gently. I stored them in the
freezer for a yummy treat that Sabrina’s friends can enjoy the next time they visit.
Making desserts at home can be easy and
stress free-they don’t need to be tedious or facy. You can make a good dessert
using easy-to-find ingredients as well. In this case, I was able to make a new
dessert using the cookies I had on hand with the simple addition of ice cream.
Feel free to use whatever ice cream flavor
you fancy. You can even throw some fruits and nuts into softened ice cream, mix
well then freeze again before using it with the cookies. You can make all the
components ahead of time and each can be stored for days-even weeks-then served
as needed. In this case, Sabrina will probably need them for her friends. I
hope they leave one for me!
Gingersnap & butter pecan ice cream cookie sandwiches
Yield: 12
sandwiches
Prep time:
15 minutes
Baking time:
9 to 11 minutes
Repair
·
1 cup butter
·
1 cup dark brown sugar
·
¾ cup sugar, plus ¼ cup for rolling
·
1 large egg
·
¼ cup molasses
·
2 cups all-purpose flour
·
2 teaspoons baking soda
·
2 teaspoons ground ginger
·
1 teaspoon ground cinnamon
·
½ gallon butter pecan ice cream
1.
In the bowl of a stand mixer fitted with the
paddle attachment, beat butter and sugars together until light and creamy.
Step
1
2. Add egg and molasses. Mix until well blended.
Step
2
3. In a separate bowl, whisk together flour, baking soda, ginger, and
cinnamon.
4. Gradually add the flour mixture onto the batter. Mix until well
combined.
Step
4
5. Refrigerate dough for at least 2 hours or overnight.
6. Preheat oven to 3570F. Line cookie sheets with parchment
paper or a silicone mat.
7. Scoop dough and roll to form 2-inch balls. Roll dough balls in
remaining sugar.
8. Place balls 2 inches apart on prepared cookie sheets.
Step
8
9. Bake in preheated oven for 9 to 11 minutes or until surface begins
to crack, rotating the sheets halfway through baking.
10. Cool cookies completely on cooling racks.
11. Assemble the cookies: Place a scoop of ice cream on the bottom of
one cookie. Top with another cookie and press cookies together slightly to make
a sandwich. Freeze at least hours or overnight, or until ready to serve.
Step
11
