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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
spoonacular Score:28%

Spoonacular Score: 28%

 

If you have about roughly 45 minutes to spend in the kitchen, Ginger Snap and Pumpkin Ice Cream Sandwiches might be an excellent lacto ovo vegetarian recipe to try. This recipe serves 20 and costs 76 cents per serving. One portion of this dish contains approximately 5g of protein, 20g of fat, and a total of 337 calories. 2 people were glad they tried this recipe. Summer will be even more special with this recipe. If you have butter, egg yolks, nutmeg, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 26%, this dish is not so super. If you like this recipe, take a look at these similar recipes: Chewy Ginger Snap Pumpkin-Salted Caramel Ice Cream Sandwiches with Heath Bar Bits, Ginger Snap Pumpkin Pie with Ginger Cream, and Ginger Snap Pumpkin Pie with Ginger Cream.

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream Sandwiches. 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 oz
22.5 oz 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 cups
0.67 cups granulated sugar
granulated sugar
1 tsp
1 tsp vanilla extract
vanilla extract
0.25 cups
0.25 cups 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 oz canned pumpkin puree
22.5 oz
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 cups granulated sugar
0.67 cups
granulated sugar
1 tsp vanilla extract
1 tsp
vanilla extract
0.25 cups molasses
0.25 cups
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
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
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
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
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
$0.31
$15.16

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
337 Calories
4g Protein
20g Total Fat
35g Carbs
4% Health Score
Limit These
Calories
337
17%

Fat
20g
31%

  Saturated Fat
12g
76%

Carbohydrates
35g
12%

  Sugar
22g
25%

Cholesterol
144mg
48%

Sodium
173mg
8%

Get Enough Of These
Protein
4g
9%

Vitamin A
5748IU
115%

Manganese
0.42mg
21%

Selenium
11µg
16%

Vitamin B2
0.21mg
12%

Folate
40µg
10%

Phosphorus
100mg
10%

Vitamin B1
0.14mg
9%

Iron
1mg
9%

Calcium
84mg
8%

Vitamin E
1mg
7%

Vitamin D
1µg
7%

Magnesium
27mg
7%

Fiber
1g
7%

Vitamin K
6µg
7%

Vitamin B5
0.64mg
6%

Potassium
217mg
6%

Vitamin B12
0.33µg
6%

Vitamin B6
0.1mg
5%

Vitamin B3
0.98mg
5%

Copper
0.1mg
5%

Zinc
0.54mg
4%

Vitamin C
1mg
2%

covered percent of daily need

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