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Gingersnap, peach and ginger ice cream sandwiches
Ingredients
Gingersnap cookies:
- 1 1/4 cup packed brown sugar
- 1 cup canola oil
- 1/4 cup + 1 tablespoon dark molasses
- 1 egg
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup white sugar
Peach and ginger no churn ice cream:
- 300 milliliter can sweetened condensed milk
- 1 tablespoon vanilla extract
- 4 peaches, peeled and chopped and stewed (recipe to follow)
- 1/4 cup brown sugar
- 2 cups whipping cream
- 6-8 gingersnap cookies, crushed
- 1/4 cup crystallized ginger, finely diced
Stewed peaches:
- 4 peaches, peeled and sliced
- 1/4 sugar
- 1/2 teaspoon lemon juice
Directions
Gingersnap cookies:
- Preheat oven to 375°, and line a baking sheet with parchment paper.
- To the bowl of a stand mixer add, brown sugar, canola oil, molasses and egg. Mix on medium speed until all ingredients are well combined.
- To a mixing bowl, add flour, baking soda, salt, ginger, cinnamon and allspice. Whisk until combined.
- Slowly add the dry ingredients to the wet, mixing until all the dry ingredients have been incorporated into the wet to form a wet dough.
- Using a tablespoon, form small balls of dough and roll in white sugar. Place on prepared baking sheet.
- Bake for 11 minutes, let cool on baking sheet for three to four minutes and transfer to a wire rack to fully cool.
Peach and ginger no churn ice cream:
- In a large bowl whisk together sweetened condensed milk and vanilla. Add stewed peaches and brown sugar and mix until well combined.
- In a stand mixer fitted with the whisk attachment, beat the cream until firm peaks form. Gently fold whipped cream into the peach/milk mixture. Fold in crushed cookies and diced ginger.
- Pour into a loaf pan, wrap in plastic wrap and freeze overnight.
- To assemble, scoop a generous amount of the ice cream and sandwich between to gingersnap cookies. Enjoy!
Stewed peaches:
- Combine sliced peaches and lemon juice to a medium size pot over medium high heat. Let mixture come to a boil, stirring constantly. Reduce the heat to medium and let simmer for about ten minutes, or until peaches are nicely broken down. Let cool.
