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Gingerbread Cookie and Eggnog Ice Cream Sandwiches (Gluten Free)

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A few things I probably shouldn’t document but have included for your reading pleasure:

  1. I went to bed at 3am Thursday night Friday morning after making 300 cookies. It seemed like a really great idea at the time. I’m still tired.
  2. Guess what I did last night?
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    Yup. I stopped counting at about 500. Someone come steal all of my butter. No. Don’t. I’m delirious. Who says that?

  3. Yesterday I actually parked my car in one spot and ran from store to store in the shopping center. Like elevated heart rate, started sweating, ran. I promise I didn’t think that was weird until I just wrote it here…but it totally worked. It was much faster than fighting the parking lot chaos. Also, people think you’re stealing things. It makes it exciting.
  4. My credit card company called. They wanted to confirm that I truly had that many credit card transactions in such a short amount of time. Um…
  5. I like to buy people things.
  6. I bought a bright, fun, holiday lip color. It’s called Ruby Woo. I will never wear it.
  7. I have been staring at a stack of Christmas cards to write out since Thanksgiving. They’re the same stack I stared at last year. I have horrible handwriting and it stresses me out. I’m not being modest. It’s often illegible.
  8. I LOVE family picture Christmas cards! They’re cute, festive and require zero writing. See #7. OMG, I just counted (and did some nerd math)…less than 30% of our Christmas cards include hand writing. I need to get with it. I’ve been stressing over nothing.
  9. I chased down our mail lady to wish her a merry Christmas. I foolishly came up behind her. It’s really awkward to hand someone brownies with a smile when they’re terrified and screaming. I wish I was kidding.
  10. These ice cream sandwiches are ridiculous. All restraint was lost. This recipe makes 8 sandwiches…one and a half made it to the photo shoot. One point five.

Gingerbread Cookie and Eggnog Ice Cream Sandwiches For the Ice Cream: (adapted from Saveur) Ingredients: 2 cups half and half 1 cup heavy cream 5 egg yolks 2 teaspoons freshly grated nutmeg 1/2 cup sugar 1/4 teaspoon kosher salt 2 teaspoons bourbon (optional, but highly recommended) 1 teaspoon pure vanilla extract Directions:

  1. Grate the nutmeg using a microplane. Set aside 2 teaspoons. Place the remaining nugget of nutmeg in a medium sauce pan with the half and half. Heat until the mixture simmers (about 10 minutes on medium-high heat). Turn heat to low.
  2. While the half and half is heating, in a separate bowl whisk together the sugar, salt and egg yolks. When the half and half mixture is hot, slowly ladle about 1 cup of the hot mixture into the egg mixture while whisking. Once combined, slowly pour all of the egg mixture back into the pot with the rest of the half and half mixture.
  3. Heat for another 5-8 minutes on medium high heat while stirring constantly. The mixture
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    should thicken. When it coats the back of a spoon, remove from heat.

  4. Place a fine mesh sieve over a bowl and strain the cream mixture. Push any clumps through with a silicon spatula.
  5. Add the nutmeg, vanilla, bourbon and cream.
  6. Place the ice cream base in the freezer to chill completely before churning. This took about 1.5 hours for me.
  7. Churn using manufacturers’ instructions.

For the Cookies: (makes about 16 cookies; adapted from these oatmeal cookies) Ingredients: (Don’t be discouraged by the long list. It’s mostly spices) 1 cup almond meal 1/2 cup gluten free oat flour (I make my own by blending GF oats) 1/2 teaspoon baking soda 1/2 teaspoons baking powder 2 teaspoons ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg, freshly grated is best 1/4 teaspoon kosher salt 1/4 cup maple syrup 1 tablespoon molasses 4 tablespoons butter, melted 1 teaspoon vanilla 1 egg Directions:

  1. Preheat oven to 350. Line a cookie sheet with parchment and set aside.
  2. In a blender add the dry ingredients (almond meal through salt). Pulse.
  3. Add the rest of the ingredients (syrup through egg). Blend until completely mixed. And then blend some more just to be sure.
  4. Using a spoon, scoop about 2 tablespoon of cookie dough onto the prepared cookie sheet. These cookies don’t spread too much so using the back of the spoon spread and flatten them a bit to the size and shape you’d like.
  5. Bake for 8-10 minutes. Let cool.

To assemble: While the ice cream is fairly soft, scoop onto one cookie and top with another. Place flat onto a parchment lined container and freeze. If stacking, place parchment between the sandwiches. Notes:

  1. This is the best make ahead dessert ever. They get better with time. Both the ice cream and cookies tasted even better a few days later.
  2. The cookies are soft. Think gingerbready, not gingersnapy.
  3. WISHING YOU ALL A VERY MERRY CHRISTMAS!! I’ll be hanging with this angry elf.

5 thoughts on “Gingerbread Cookie and Eggnog Ice Cream Sandwiches (Gluten Free)

  1. I was laughing hysterically at this post, until I realized that the proverbial fruit falling not far from the tree is very much at work here! Love you and that angry elf!

  2. Ah, it’s nice to know that there are other crazy-baking-fools out there! I woke up at 7am Thursday and didn’t go to bed until 10pm Friday night. Lots of cookies were made and lots of Mountain Dew Code Red was consumed. More baking has has done, but with normal sleeping hours!

  3. Pingback: Gingerbread Cookie and Eggnog Ice Cream Sandwiches | Ice Creamed

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Posted on December 22, 2012


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