The combination of gingerbread cake and lemon ice cream is mind-blowing. Sandwiching the freshly churned Lemon Ice Cream between two layers of spicy gingerbread cake results in an ice cream sandwich which is zesty, festive and spicy-sparkly.
Although it is fun to cut out the ice cream sandwiches into shapes, you should know that this leaves a lot of trimmings which will go wasted ( which you shouldn’t mind, as they are also the Chef’s Treat ). Cutting them in squares instead, ensures that you will get the most out of this delicious ice cream sandwich. And trust me, they are so delicious that everyone will be thankful for having one, no matter what their shape is.
Gingerbread Ice Cream Sandwiches with Super Lemon Ice Cream
ice cream maker (for the Lemon Ice Cream)
You will need:
Step 1 – Make the Gingerbread Cake
Make the Gingerbread Cake and let it cool to room temperature.
Storage: it can be made up to 3 days before using; cover well with cling film and store at room temperature. You can store it in the baking tray, should you like.
Step 2 – Make the Super Lemon Ice Cream
Churn the Creamy Lemon Ice Cream and leave it in the freezer to set for 4-5 hours, as described in step 5 of the recipe.
Step 3 – Assemble
After sitting in the freezer for 4-5 hours, the Creamy Lemon Ice Cream will be soft enough to spread easily and firm enough to not melt when it comes into contact with the room-temperature cake. To test, insert a knife in the ice cream. You should feel that the ice cream towards the bottom of the container has the same firmness as the surface.
Cut the Gingerbread Cake in half vertically. Remove one half of the cake and spread the Super Lemon Ice Cream over the other half. To do so, use an offset spatula and work quickly to spread the ice cream in an even layer.
Put the remaining half on top and press it over the ice cream gently, but firmly.
Cover well with cling film and leave it in the freezer overnight to set.
Step 4 – Cut in shapes
When hardened, you can cut it in shapes.
Using a long knife, cut it in 3 cm (1.5 inches) squares or any shape of your liking. Dip the knife into hot water and wipe clean after each use. This will help cut into neat squares.
If using a cookie cutter, make sure that it is sharp. It helps if you clean it under hot, running water after each use.
Before storing, let the sandwiches freeze in a single layer, on a flat surface lined with parchment paper, to set. Cover loosely with cling film and let them freeze for 2-3 hours.
After that, you can freeze them in a sealable container or in a zip-lock bag. Store them adding a piece of parchment paper between layers, to prevent them from sticking to one another.
Well stored and protected from the freezer’s smells, they can keep up to a month.