Get A Load Of These Gingerbread Ice Cream Pies Made For The Weekend As They Won’t Last Long

Gingerbread Ice Cream Pies

Are you planning on a ginger themed Christmas? If you are, this recipe is a plus to your menu. After you’ve made Grandma’s Classic Gingerbread and served it with a beverage for breakfast on Christmas eve, you should make this gingerbread ice cream pie as dessert for your extended family on Christmas day.


It is that dessert you make when you want a blend of a cookie, something ginger-ish, and some ice cream, all in one dessert! It serves well during holidays and picnics. And of course, it makes everyone delighted. I know this might seem to become way too early considering that Christmas is still on the 25th day of December, and we’re barely in December. But, like I do tell my folks, you don’t want to mess up at Christmas.


You want to perfect your recipes before the deal day. So, why don’t you gallantly stroll to your kitchen, bring out your baking equipment and whip up this nice recipe?


Ingredients for Gingerbread Ice Cream Pie


2 1/4 cups of flour
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon ground ginger
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
3/4 cup of softened unsalted butter
3/4 cup light brown sugar
1 large egg
1/3 cup of molasses
1 tablespoon liquid vanilla extract
1/3 cup of melted butter
1 bowl of Gingerbread ice cream



How To Make Gingerbread Ice Cream Pie


In a medium-sized bowl, whisk together 2 1/4 cups of  flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1/2 tablespoon ground cinnamon, 1/2 teaspoon ground cardamom and 1/4 teaspoon ground cloves.


Into another bowl, put the softened butter, add 3/4 cup light brown sugar and mix together until you have something light. Add 1 large egg, 1/3 cup of molasses and 1 tablespoon liquid vanilla extract. Mix well with an electric mixer and gradually pour in the dry ingredients that was initially prepared. Mix until well incorporated and then scoop the dough into your palm and mold into a ball.


Now, spray your baking tray with non-stick grease. Also, spray a cupcake tray and set aside. Using a tablespoon or medium size cookie cutter, cut small balls, roll and flatten them a bit with your palms. Then, place them on the baking tray with about 1/2 inch apart and bake for 30 minutes at 375° Fahrenheit. After baking, allow the baked cookies to cool for a while and proceed with the cooking by blending them.


To blend, put the cookies in a blender, blend until you have smooth cookie crumbs. Add 1/3 cup of melted butter into the blender, further blend to have a sticky crumb mix. Afterward, bring out your cupcake tray and fill each cup with 3 tablespoons of the cookie crumbs. Using your fingers, press the crumbs well into the cups, and bake for 10 minutes at 350° Fahrenheit.


After baking, bring out the baked cookies, set on a tray and scoop some whipped cream into a piping bag with a large round tip. Carefully put a large scoop of gingerbread ice cream on each cookie and pipe with some whipped cream on top. Also, garnish with cookie crumbs and colorful sprinkles.


Serve with delight and enjoy.


To see the original recipe that inspired this one, check the recipe for gingerbread ice cream pie found at Tasty