Makes: 1/2 gallon of ice cream and 24 cookies Prep time: 1 hour for both the cookies and ice cream Bake time for the cookies: 10 to 12 minutes Freeze time: 8 hours or overnight
2 and 1/4 cups all purpose flour
2 teaspoons ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 tablespoons water
1 teaspoon vanilla extract
1/4 cup molasses
4 tablespoons Dixie Crystals Turbinado Sugar
Pumpkin Ice Cream
2, 14 ounce cans sweetened condensed milk
2 and 1/4 cups pumpkin puree
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups very cold heavy cream
about 9 crumbled gingerbread cookies, or as many or as few as you like
For the cookies
Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
In the bowl of your mixer, mix together the softened butter and 1 cup of granulated sugar until light and fluffy.
Add in the egg and vanilla and mix until combined.
Next, add in the water and molasses and mix well.
In another bowl, whisk together all of the remaining dry ingredients, (except for the turbinado sugar).
Slowly add in the dry ingredients into the butter mixture.
Mix until just combined. The dough will be a bit wet and sticky.
Place your turbinado sugar into a bowl.
With a 2 tablespoon scoop, scoop a ball of dough into your hand. Roll it around until it’s a nice round shape.
Roll the ball of dough into the sugar until it’s completely coated in the sugar.
Place the balls onto your prepared baking sheets. You should be able to get 12 pieces on each baking sheet.
Bake for 5 minutes and then rotate your pan.
Bake for another 5 to 7 minutes, or until the cookies are golden brown and firm enough to the touch in the center.
Cool on the pan for a few minutes, then transfer them to wire racks.
Make the ice cream
Place your bowl and wire whisk in the freezer for about 10 minutes to chill well.
When they are both well chilled, whip the cream until stiff peaks form.
Gently fold in the condensed milk, pumpkin, vanilla, salt and cinnamon.
Crumble up as many cookies as you desire. ( I used 9 total and cut them with a knife so the chunks were big) 🙂
Fold the cookies into the ice cream mixture.
Line a loaf pan with plastic wrap. Leave enough to hang over the sides so you can wrap the top of the ice cream.
Pour the mixture into the loaf pan and freeze 8 hours or overnight.
The ice cream will be soft, but perfect for scooping.
Keep the remaining cookies in an airtight container for up to a week!!
Happy Holidays!!! xo