These little guys are a combination of two classics…gingerbread cookies and ice cream sandwiches.

Everyone thinks that Holiday Desserts should be warm and cozy, but these frozen gingerbread men sandwiches can be a refreshing treat following a heavy winter meal. We made an Orange Frozen Custard to fill ours. The citrus flavor brightens the spicy cookies.

To make these icy treats, simply make small to medium sized gingerbread men and frozen custard (recipes below.) After making your custard in your ice cream maker, while it’s still in the soft serve stage, spread it on a foil lined baking pan. It can be a thick layer or thin, depending on how “stuffed” you want your finished gingerbread men to be.

Cover the baking pan with plastic wrap, keeping the top as smooth as possible, and freeze overnight till it’s frozen solid.  Using the same cookie cutter that you used for your gingerbread men, cut out “ice cream gingerbread men.” Assemble the cookies with the cut out ice cream shape between two cookies (flat side of cookies facing inward.)

Work quickly, of course so that the frozen filling keeps its shape, and keep assembled cookie sandwiches in the freezer till ready to serve. The cookies and frozen custard can be made ahead of time, but it’s best to assemble them right before serving so that the cookies don’t get too soft.

(If you don’t have time to make your own ice cream/custard filling, purchase ice cream from the store, allow to soften, and spread in baking pan according to above directions.)

HARD GINGER BREAD

(from The Presidential Cookbook, 1896)

“Stir to a cream one cupful of butter and a half a cupful of brown sugar; add to this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all thoroughly together. Beat into this two cups of sifted flour, then a teaspoonful of soda, dissolved in a spoonful of water, and last, two more cupfuls of sifted flour.”

Roll to a thickness of ¼” on a lightly floured surface. Bake at 350 for 8-12 minutes.

ORANGE FROZEN CUSTARD

(This recipe uses raw eggs. Pregnant women, the elderly, children and those with compromised immune systems should use all safety precautions.)

7 eggs

2 C milk

1 C sugar

2T honey

½ t salt

2 C heavy Cream

¼ C orange juice

zest of two oranges

In room temperature medium saucepan, whisk together eggs, milk, sugar, honey and salt. Slowly heat to no more than 155. Eggs begin to curdle at 160-170 and the trick is to get them right up to this point, but no further. Cool quickly by setting pain in ice water. (We do this in the sink.) Whisk in cream and orange juice. Do not add zest. Chill for several hours. Freeze according to the directions on your ice cream maker. Add the zest in the last minutes of churning so that it doesn’t clump at the bottom.

Spread soft serve mixture in foil lined baking pan, cover with plastic wrap, and freeze.

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  • By: Lauri Totaro Getbehead

    Those ginger boys look amazing :) Grandbabies are going to love them this weekend…going to make them for our second Christmas celebration….

  • By: Marie Chilcote

    This sounds just wonderful. I love gingerbread cookies, but I have never tried it with orange ice cream. Thanks so much.

  • Pingback: FrugalbitsHow to Make Gingerbread Ice Cream Sandwiches:

  • By: Jeff K

    With no ice cream maker, I’ll have to do an easy version of this by making the G-bread cookies and then buying orange sorbet. Should hopefully mimic your awesome recipe to some very very small degree

  • By: Karen Costley

    Is there any substitution for the raw eggs? It sounds yummy, but I’m not able to eat raw eggs.

    • By: Regenia Compton

      This custard is cooked so the eggs are cooked before freezing dont worry about any bugs as eggs over 160 degrees are pasterized/

  • By: rhonda bowling

    sounds wonderful, I’ll be making it this weekend
    I’ll update you when I see the faces of my family

  • By: Shannon

    Wow! What a yummy treat! Off to the kitchen to check for the ingredients….

  • By: Susan

    Is there an alternative to a ice cream maker? I don’t own one and don’t want to buy one.

  • By: Linda S.

    Just got your cookbook and love that the show is back TV-really enjoy seeing your farm and all the activities! Cute gingers!

  • By: Jennifer

    I do these, but with egg nog ice cream. I discovered a great local creamery where I live and they make egg nog that will make anyone an eggnog lover. Since egg nog is basically an ice cream base I just throw it in the ice cream maker and voila, yummy ice cream. I also add a little praline liquor in the ice cream. Sandwich between gingerbread men and the adults are like kids again!

  • By: edgoesdutch

    the cookies aren’t crisp-hard though are they? are they a bit soft like actual ice cream sandwiches? i could see if they bake too hard, that when you bite the sandwich, all the ice cream just pushes out. i have limited experience with gingerbread cookies and i’ve botched them before. so hard to tell when dark cookies are done.

  • By: Delia D-D

    We moved to So CA when I was 15 years old. I mourned the loss of frozen custard…no such thing in Anaheim back in 1970. THANKS for this recipe! :)

  • By: Renee

    i'm with Teri. speechless. what a fun idea to do with the kids too.

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