Nutritional Info
- Amount Per Serving
- Calories: 245.2
- Total Fat: 6.4 g
- Cholesterol: 32.9 mg
- Sodium: 178.8 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 1.0 g
- Protein: 4.5 g
View full nutritional breakdown of Gingerbread Ice-Cream Sandwiches calories by ingredient
Gingerbread Ice-Cream Sandwiches
This is a SparkPeople.com Recipe (what's this)
Introduction
A stand mixer works best for the thick, sticky cookie dough.A stand mixer works best for the thick, sticky cookie dough.
Ingredients
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Cookies:1 3/4 cups all-purpose flour1 teaspoon baking soda1 1/2 teaspoons ground ginger1/8 teaspoon baking powderDash of salt1/2 cup granulated sugar1/2 cup packed dark brown sugar1/4 cup butter, softened1/2 teaspoon vanilla extract1 large eggCooking spray1 teaspoon granulated sugar, dividedFilling:1 quart vanilla low-fat ice cream, softened1/2 cup finely chopped crystallized ginger
Directions
To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, ground ginger, baking powder, and salt, stirring with a whisk. Place 1/2 cup granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed 3 minutes or until mixture resembles coarse meal. Add vanilla and egg; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 1 1/2 hours.
Preheat oven to 350°.
Unwrap each dough portion and place on 2 sheets of overlapping plastic wrap. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered, to a 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1 inch apart on baking sheets coated with cooking spray. Sprinkle cookies evenly with 1/2 teaspoon granulated sugar. Bake at 350° for 12 minutes or until set. Remove cookies from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough and 1/2 teaspoon granulated sugar.
To prepare filling, combine ice cream and crystallized ginger, stirring well. Spread 1 1/2 tablespoons ice cream on the flat side of each of 12 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
Yield: 12 servings (serving size: 1 sandwich)
For more cool and refreshing icebox desserts, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
Preheat oven to 350°.
Unwrap each dough portion and place on 2 sheets of overlapping plastic wrap. Cover each portion with 2 additional sheets of overlapping plastic wrap. Roll, still covered, to a 1/4-inch thickness. Place dough in freezer 30 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough with a 3-inch gingerbread man cookie cutter to form 12 cookies. Place cookies 1 inch apart on baking sheets coated with cooking spray. Sprinkle cookies evenly with 1/2 teaspoon granulated sugar. Bake at 350° for 12 minutes or until set. Remove cookies from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough and 1/2 teaspoon granulated sugar.
To prepare filling, combine ice cream and crystallized ginger, stirring well. Spread 1 1/2 tablespoons ice cream on the flat side of each of 12 cookies; top with remaining cookies, flat sides down, pressing gently. Wrap each sandwich tightly in plastic wrap; freeze 4 hours or until firm.
Yield: 12 servings (serving size: 1 sandwich)
For more cool and refreshing icebox desserts, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
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Member Ratings For This Recipe
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1 of 1 people found this review helpful -
1 of 3 people found this review helpfulWay to many calories. I would suggest to those who want to try it to use more vanilla, more ginger, add at least a tsp of cinnamon, and cut the plain white sugar and don't pack the brown sugar. These will all help cut calories. I would also use smart butter which is better for you than regular butte - 7/11/09
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Incredible!
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