Gingerbread whoopie ice cream pies desserts recipes
Ice cream filling
250g cream cheese
1/2 cup icing sugar
1 tablespoon maple syrup
3 cups good quality vanilla ice cream
Gingerbread pies
3 cups self raising flour, sifted
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1 cup brown sugar
2 large free range eggs
1 tablespoon molasses or treacle
2 tablespoons maple syrup
1/2 cup sour cream
1 cup vegetable oil
Gingerbread whoopie ice cream pies desserts recipes
Method
Step 1
Preheat oven to 200C conventional (180C fan-forced). Line two baking trays with baking paper or an oven proof silicon mat.
Step 2
To make the ice cream filling, place cream cheese, icing sugar and maple syrup in an electric mixing bowl, mix on high speed until cream cheese has softened. Scrape down sides of bowl, add ice cream and mix on high until well combined. Place ice cream mixture into a bowl, cover and place in the freezer for to firm up. (See Notes)
Step 3
Sift flour, ginger, cinnamon and nutmeg into a large mixing bowl. Stir and set aside.
Step 4
Place sugar, eggs, molasses, maple syrup, sour cream and vegetable oil into an electric mixing bowl. Mix on medium-high speed until well combined.
Step 5
Add half the amount of flour mixture into the wet ingredients, mix on low until well combined; add the remainder flour mixture, mix on low until well combined.
Step 6
Using a small ice cream scoop or spoon take about one tablespoon of mixture and place on baking tray, smoothing out a circle shape with your finger. Allow a 5cm gap between pies. Repeat with remaining mixture.
Step 7
Bake for about 12 minutes, pies should spring back when they are cooked. Remove from oven and allow to cool on tray for 5 minutes on a cake rack.
Step 8
When you are ready to serve the pies, take a scoop of ice cream and spread on the flat surface of one pie, top with another flat surface pie and eat immediately.
Ice cream filling
250g cream cheese
1/2 cup icing sugar
1 tablespoon maple syrup
3 cups good quality vanilla ice cream
Gingerbread pies
3 cups self raising flour, sifted
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon nutmeg
1 cup brown sugar
2 large free range eggs
1 tablespoon molasses or treacle
2 tablespoons maple syrup
1/2 cup sour cream
1 cup vegetable oil
Gingerbread whoopie ice cream pies desserts recipes
Method
Step 1
Preheat oven to 200C conventional (180C fan-forced). Line two baking trays with baking paper or an oven proof silicon mat.
Step 2
To make the ice cream filling, place cream cheese, icing sugar and maple syrup in an electric mixing bowl, mix on high speed until cream cheese has softened. Scrape down sides of bowl, add ice cream and mix on high until well combined. Place ice cream mixture into a bowl, cover and place in the freezer for to firm up. (See Notes)
Step 3
Sift flour, ginger, cinnamon and nutmeg into a large mixing bowl. Stir and set aside.
Step 4
Place sugar, eggs, molasses, maple syrup, sour cream and vegetable oil into an electric mixing bowl. Mix on medium-high speed until well combined.
Step 5
Add half the amount of flour mixture into the wet ingredients, mix on low until well combined; add the remainder flour mixture, mix on low until well combined.
Step 6
Using a small ice cream scoop or spoon take about one tablespoon of mixture and place on baking tray, smoothing out a circle shape with your finger. Allow a 5cm gap between pies. Repeat with remaining mixture.
Step 7
Bake for about 12 minutes, pies should spring back when they are cooked. Remove from oven and allow to cool on tray for 5 minutes on a cake rack.
Step 8
When you are ready to serve the pies, take a scoop of ice cream and spread on the flat surface of one pie, top with another flat surface pie and eat immediately.
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