Gingerbread, Caramel and Vanilla Ice Cream Sandwiches

These Gingerbread, Caramel and Vanilla Ice Cream Sandwiches are the perfect dessert for the festive season but they’re also a cute accompaniment for any celebration, all year round! Be it a birthday, Easter, or just Sunday lunch with the family, they’re sure to be a huge hit.

Gingerbread, Caramel and Vanilla Ice Cream Sandwiches

Equipment

Ingredients

For the gingerbread cookies

125g butter

½ cup brown sugar

⅔ cup golden syrup

2½ cups flour

2 tsp ginger

1 tsp bicarbonate of soda

For the caramel & vanilla ice cream

280ml double cream

300ml full fat milk

1 tsp vanilla extract

115g golden caster sugar

3 free range egg yolks

150ml caramel sauce

1 tsp ground cinnamon

Instructions

For the gingerbread cookies

Preheat the oven to 180°C.
Place the butter and sugar in a stand mixer and beat until fluffy.
Add the golden syrup, flour, ginger and bicarbonate of soda. Mix until combined.
Remove from the bowl and knead until a dough ball is formed.
Roll between 2 sheets of baking paper to a 5mm thickness and place in the fridge for 20 minutes.
Using a cutter of choice (we used a star), cut shapes in the dough. Place on a baking sheet lined with baking paper. Place in the oven for 6 to 7 minutes or until just golden brown. Don’t over cook as the cookies will get harder when cool.
Store in an airtight container until ready to serve.

For the caramel & vanilla ice cream

Pour the cream, milk, vanilla and half the sugar into a heavy based saucepan.
Heat on low and stir until a high simmer is reached. Remove from the heat and set aside for the vanilla to infuse while you continue cooking.
Put the egg yolks and the rest of the sugar in a bowl and beat for 2 minutes.
Slowly add 125ml of the vanilla mixture to the eggs.
Simmer the remaining vanilla mix, remove from the heat and add the egg mixture.
Continue on a very low simmer for 8 minutes until a custard is formed. Do not overheat as custard will curdle.
Place the custard in the fridge for 1 hour.
Prepare your ice cream machine. If you have a compressor style machine turn it on to pre cool or remove the bowl from the freezer for other styles of machines.
Add mixture and churn for 30 minutes.
Put the mixture into a baking tray lined with baking paper. The ice cream should be 2.5cm thick.
Swirl caramel sauce and cinnamon through the ice cream. Freeze overnight.
Oil a cookie cutter the same size and shape as your gingerbread biscuits.
Use the cookie cutter to cut into the frozen ice cream and sandwich between 2 gingerbread cookies. Serve.

Recipe by Kitchen Warehouse