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Ginger Snap and Pumpkin Ice Cream Sandwiches

 
One serving costs about $0.76

$0.76 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 summer,vegetarian,lacto ovo vegetarian dessert
spoonacular Score:38%

Spoonacular Score: 38%

 

Ginger Snap and Pumpkin Ice Cream Sandwiches is a lacto ovo vegetarian recipe with 20 servings. This dessert has 335 calories, 5g of protein, and 20g of fat per serving. For 76 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. Head to the store and pick up baking soda, butter, ground ginger, and a few other things to make it today. It is brought to you by spoonacular user star. From preparation to the plate, this recipe takes approximately 45 minutes. 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.

Ice Cream Sandwiches can be paired with Cream Sherry, Alcoholic Drink, and Ingredient. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups whole milk
whole milk
2.5 cups
2.5 cups heavy cream
heavy cream
1 cup
1 cup granulated sugar
granulated sugar
0.5 Tbsps
0.5 Tbsps cinnamon
cinnamon
0.5 Tbsps
0.5 Tbsps nutmeg
nutmeg
1 tsp
1 tsp ground ginger
ground ginger
1
1  whole cinnamon stick
whole cinnamon stick
0.5 tsps
0.5 tsps kosher salt
kosher salt
8 large
8 large egg yolks
egg yolks
22.5 ounces
22.5 ounces canned pumpkin puree
canned pumpkin puree
0.5 Tbsps
0.5 Tbsps vanilla
vanilla
2 cups
2 cups all purpose flour
all purpose flour
1.5 tsps
1.5 tsps baking soda
baking soda
2 tsps
2 tsps ground cinnamon
ground cinnamon
2 tsps
2 tsps ground ginger
ground ginger
1 tsp
1 tsp ground nutmeg
ground nutmeg
0.13 tsps
0.13 tsps ground pepper
ground pepper
11 Tbsps
11 Tbsps unsalted butter
unsalted butter
0.67 cup
0.67 cup granulated sugar
granulated sugar
1 tsp
1 tsp vanilla extract
vanilla extract
0.25 cup
0.25 cup molasses
molasses
1 large
1 large egg
egg
2 cups whole milk
2 cups
whole milk
2.5 cups heavy cream
2.5 cups
heavy cream
1 cup granulated sugar
1 cup
granulated sugar
0.5 Tbsps cinnamon
0.5 Tbsps
cinnamon
0.5 Tbsps nutmeg
0.5 Tbsps
nutmeg
1 tsp ground ginger
1 tsp
ground ginger
1  whole cinnamon stick
1
whole cinnamon stick
0.5 tsps kosher salt
0.5 tsps
kosher salt
8 large egg yolks
8 large
egg yolks
22.5 ounces canned pumpkin puree
22.5 ounces
canned pumpkin puree
0.5 Tbsps vanilla
0.5 Tbsps
vanilla
2 cups all purpose flour
2 cups
all purpose flour
1.5 tsps baking soda
1.5 tsps
baking soda
2 tsps ground cinnamon
2 tsps
ground cinnamon
2 tsps ground ginger
2 tsps
ground ginger
1 tsp ground nutmeg
1 tsp
ground nutmeg
0.13 tsps ground pepper
0.13 tsps
ground pepper
11 Tbsps unsalted butter
11 Tbsps
unsalted butter
0.67 cup granulated sugar
0.67 cup
granulated sugar
1 tsp vanilla extract
1 tsp
vanilla extract
0.25 cup molasses
0.25 cup
molasses
1 large egg
1 large
egg

Equipment

ice cream machine
ice cream machine
hand mixer
hand mixer
baking sheet
baking sheet
sieve
sieve
wire rack
wire rack
plastic wrap
plastic wrap
whisk
whisk
oven
oven
sauce pan
sauce pan
blender
blender
bowl
bowl
frying pan
frying pan
ice cream machine
ice cream machine
hand mixer
hand mixer
baking sheet
baking sheet
sieve
sieve
wire rack
wire rack
plastic wrap
plastic wrap
whisk
whisk
oven
oven
sauce pan
sauce pan
blender
blender
bowl
bowl
frying pan
frying pan


Instructions

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. 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. 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. Pour the mixture into the freezer can of an electric ice cream maker and freeze according to the manufacturers instructions. In a small bowl, whisk together the dry ingredients. 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. Turn the dough out onto a lightly floured surface and divide in half. 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. Preheat the oven to 350 degrees and line two baking sheets with parchment. 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. 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. Dough can be refrigertaed for up to five days or frozen for up to three months. Baked cookies can be stored in an air-tight container for approximately a week. To assemble the sandwiches: (Im sure this is a no-brainer, but.you never know.) 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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.76
Ingredient
2 cups whole milk
2.5 cups heavy cream
1 cup granulated sugar
½ tablespoons cinnamon
½ tablespoons nutmeg
1 teaspoon ground ginger
1 whole cinnamon stick
8 larges egg yolks
22.5 ounces canned pumpkin puree
½ tablespoons vanilla
2 cups all purpose flour
1.5 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
11 tablespoons unsalted butter
⅔ cups granulated sugar
1 teaspoon vanilla extract
¼ cups molasses
1 large egg
Price
$0.66
$3.23
$0.28
$0.16
$0.26
$0.24
$0.18
$1.81
$3.64
$0.48
$0.33
$0.01
$0.16
$0.48
$0.15
$1.32
$0.18
$0.30
$0.96
$0.27
$15.13

Nutritional Information

Quickview
334 Calories
4g Protein
20g Total Fat
35g Carbs
3% Health Score
Limit These
Calories
334k
17%

Fat
20g
31%

  Saturated Fat
12g
76%

Carbohydrates
35g
12%

  Sugar
23g
26%

Cholesterol
135mg
45%

Sodium
168mg
7%

Get Enough Of These
Protein
4g
10%

Vitamin A
5746IU
115%

Manganese
0.42mg
21%

Selenium
11µg
16%

Vitamin B2
0.22mg
13%

Phosphorus
102mg
10%

Folate
39µg
10%

Vitamin B1
0.14mg
9%

Iron
1mg
9%

Calcium
87mg
9%

Vitamin D
1µg
9%

Magnesium
27mg
7%

Vitamin E
1mg
7%

Fiber
1g
7%

Vitamin K
6µg
7%

Potassium
226mg
6%

Vitamin B5
0.64mg
6%

Vitamin B12
0.35µg
6%

Vitamin B6
0.11mg
5%

Vitamin B3
0.99mg
5%

Copper
0.09mg
5%

Zinc
0.55mg
4%

Vitamin C
1mg
2%

covered percent of daily need

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