Today I have a guest post from my friend Erin. If you don’t know her blog, The Spiffy Cookie, you definitely need to head over there and explore. Erin and I both have a big love of chocolate, peanut butter and all things sweet. Some of my favorite recipes of hers are the Peanut Butter Pretzel Brownies, Biscoff Cheesecake Ice Cream and the Mini Chocolate Caramel Peanut Butter Cheesecakes. Also, Erin is awesome. She is seriously smart (she just got her PhD!) and does things like die her hair purple. Now if only she was smart enough to make this gigantic ice cream sandwich appear before my eyes… PS feel free to flashback to this guest post Erin shared over THREE years ago:-)
Hello Keep It Sweet readers! My name is Erin and I blog over on The Spiffy Cookie. While Lauren takes a break to soak up every last minute with her adorable new baby son, I am here to distract you with delicious sweets.
I actually had the pleasure of meeting Lauren last year and got to try many of her amazing cookies and bars available through her former baking business. She’s also the culprit who got me hooked on caramelized white chocolate! Obviously she knows her stuff and I am honored to be guest posting for her today.
There’s nothing wrong with enjoying ice cream during the fall and winter months especially when it can be transformed into any flavor you would like, including all your favorite fall flavors. Ginger may not be one that first comes to mind but it is a wonderful flavor to add to others such as pumpkin, which is why I didn’t stop after making the candied ginger ice cream.
- Ice Cream
- 1 cup heavy cream
- ¼ tsp ground ginger
- ½ can sweetened condensed milk (about ¾ cup)
- ¼ cup chopped candied ginger
- Cookie Cake
- 1-3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp nutmeg
- ⅛ tsp allspice
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar, lightly packed
- ½ cup pumpkin puree
- 1 egg
- ½ tsp vanilla extract
- 4 oz. (1/2 cup) chopped dark chocolate
- Line a 10-inch (or 9-inch) cake pan or springform pan with plastic wrap and set aside.
- In a large, chilled bowl, whip heavy cream to soft peaks. Add the ground ginger and whip to stiff peaks.
- Using a rubber spatula, gently fold in the sweetened condensed milk into the whipped cream. Fold in chopped candied ginger.
- Pour ice cream into the plastic lined cake pan, cover with more plastic wrap and freeze for 6 hours or overnight.
- Preheat oven to 350 degrees. Place parchment paper in the bottom of two 10-inch (or 9-inch) cake pans or springform pans. Grease the sides.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, and allspice. Set aside.
- In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in pumpkin, egg and vanilla extract. Add flour mixture until combined. Fold in chopped chocolate.
- Divide and spread the cookie dough out evenly into the pans. Bake for 20-22 minutes or until set.
- Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely.
- Once completely cooled, arrange one layer of the cookie cake on a large plate or platter. Remove ice cream from freezer, unwrap, and place on top. Sandwich with the second layer of the cookie cake. Slice and serve immediately. Store any leftovers in the freezer covered in foil or plastic wrap.
Sandwiched around the ice cream is a pumpkin dark chocolate chip cookie cake creating in one giant ice cream cookie sandwich. Slice it up, serve, and devour!