Wednesday, 14 December 2016
Gingerbread Man Ice Cream Sandwiches - Bakemas Day 14
This is kind of a continuation from yesterdays blog post but it 100% deserved its own post.
I actually wanted to make this recipe for last year’s bakemas, I ran out of time but I’m so glad I ending up waiting because the Ginger shortbread men made the recipe so much better, it gives them a little crunch which goes really well with the ice cream and bonus they don’t freeze rock hard if you make these early and pop them in the freezer for a few days.
These are so fun to make, it’s weirdly satisfy slicing ice cream up but you do have to be kind of quick if you have a warm house or you’re using a soft scoop style ice cream, apparently both these problems applied to me. I turned the heating waayyy down to make these and I think all my rushing around in the kitchen didn’t help the problem, never mind they worked out, they tasted so delicious and after a long day in the kitchen they were the perfect thing to eat when I was done.
Okay, let’s break it down. Ideally the best way to make this is with homemade gingerbread men because you need the same size/shaped cutter and ideally with gingerbread that doesn't spread much and is quite sturdy which is why the short gingerbread recipe is perfect for this, soft gingerbread need not apply! You can use any ice cream, like I said earlier soft scoop means you need to work a little faster (although I’m sure that’s half the fun) but it’ll work just as well. A large chopping board will make your life easier, the bigger the better (or just use your kitchen work tops) and a very clear work space (just in case) because melted ice cream on stuff won’t be all that pleasant.
You need to run your knife around the outside of the whole tub of your ice cream, turn it over and keep your fingers crossed but it should plop out in one go with a little wiggling. You then need to turn it on its end and slice it no thicker than your gingerbread cutter, I wasn’t kidding when I said it was satisfying! Then you need to cut the ice cream out with your gingerbread cutter and sandwich it between your gingerbread biscuits. At this point you either need to eat them right away or put them on a tray and pop them back in the freezer. I did eat one a few days after it had been sitting in the freezer and they’re still edible at freezer temperature so you should be able to keep them as long as you want although I guarantee they won;t last long.
If you’re feeling really patient you can use plain gingerbread men, sandwich them with ice cream, pop them in the freezer to set then melt some chocolate and dip the whole sandwich half in chocolate and put them back in the freezer until they’re set, but that’s a lot of back and forth, especially if your freezer is in the garage!
You will need
Gingerbread men, recipe here
Gingerbread man cutter
Melt the chocolate and roughly dip your gingerbread men, place on a tray lined with greaseproof paper and put in the fridge to set.
Once your chocolate has set get your tub of ice cream and slide your knife all the way round the edge.
Turn the ice cream upside down and squidge the sides until the ice cream comes out.
Turn the ice cream on its side and slice the ice cream no thicker than your gingerbread man cutter.
Cut out your gingerbread men in the ice cream and sandwich between two gingerbread biscuits. Eat immediately, or place in the freezer to set properly.
You can keep these in the freezer for up to a month.