Wednesday, December 23, 2015

iced over

Since we have uncharacteristically warm weather for the holidays, I figured we might as well embrace the fact that we will have a green Christmas, and I've added a twist to my holiday desserts to reflect the weather.

Using extra gingerbread cookies, here's the only cold and white stuff we'll see for a while.

Gingerbread Ice Cream Sandwich
(makes approximately 6 sandwiches)
This uses a quick gingerbread recipe, which makes the cookies slightly softer in texture, making this cookie more ideal to use as an ice cream sandwich.

  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1 pkg.  (3.4 oz.) Butterscotch Instant Pudding
  • 1 egg
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 Tbsp.  ground ginger
  • 1 ½ tsp.  ground cinnamon
  • Ice cream, flavour as desired (I used vanilla)
  • Preheat the oven to 350°F. 
  • Mix the butter, sugar, dry pudding mix and egg in large bowl until well blended. 
  • Mix in the flour, baking soda, ground ginger and cinnamon, beating well after each addition.
  • remaining ingredients. 
  • Refrigerate 1 hour or until firm.
  • Roll out dough on lightly floured surface to ¼ inch thickness.
  • Cut into desired cookie shapes, preferably all the same size and shape to make sandwiches.
  • Place cookies on baking sheets, about 1 inch apart.
  • Bake for 10 to 12 min. or until edges are lightly browned. 
  • Cool on baking sheets.
  • Spread desired amount of ice cream between two cookies.