Ingredients for Lemon Gingerbread Ice Cream Sandwich
- 1 cup molasses
- 1 teaspoon baking soda
- 1/2 cup boiling water
- All Purpose Flour
- Ginger
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- Ground Black Pepper
- 1 teaspoon salt
- Soy Margarine
- Light Brown Sugar
- 2 cups lemon sorbet
- Soy Ice Cream
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How to Make Lemon Gingerbread Ice Cream Sandwich
- In a heatproof bowl, combine 1 cup molasses and 1 teaspoon baking soda. Slowly pour in 1/2 cup boiling water, whisking constantly until well combined.
- In a large bowl, whisk together 3 cups flour and 1 teaspoon salt.
- In a separate bowl, cream together 1 cup softened margarine and 1 1/2 cups sugar until light and fluffy.
- Gradually add the dry ingredients (flour mixture) to the creamed mixture, mixing until just combined.
- Stir in the molasses mixture until a soft dough forms.
- Divide the dough in half, wrap each half in plastic wrap, and chill for at least 1 hour.
- Place one dough half between two sheets of wax paper. Roll out to an 8 1/2 inch x 12 1/2 inch rectangle. Remove the top sheet of wax paper.
- Trim the edges of the dough and cut into twelve 2x4 inch rectangles.
- Prick each rectangle with a fork.
- Transfer the rectangles to a greased baking sheet. Chill for 30 minutes.
- Repeat steps 7-10 with the remaining dough.
- Preheat oven to 325°F (160°C).
- Bake the gingerbread rectangles for 8-10 minutes, or until set but still soft.
- Transfer the cookies to a wire rack to cool completely.
- In a medium bowl, gently combine 2 cups lemon sorbet and 2 cups ice cream. Mix with a wooden spoon until just combined.
- Freeze the ice cream mixture for 20 minutes, or until firm.
- Once the gingerbread cookies are completely cool, spread a generous layer of the ice cream mixture onto one cookie.
- Top with another cookie, pressing down gently. Too much pressure will crack the cookies.
- Use a spatula to scrape away any excess ice cream that oozes out, then use it to fill in any gaps in the corners.
- Smooth the edges and repeat with the remaining cookies.
- Wrap the ice cream sandwiches in plastic wrap and freeze for at least 30 minutes, or until firm.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
56g
Fat
6g
Carbs
10g
