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GINGERSNAP & CARAMEL ICE-CREAM SUNDAES

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Nothing is easier or more of a crowd pleaser than an ice-cream sundae. Am I right?

I love how you can make all the components ahead of time. Then you or your guests just assemble them when it’s time for dessert.

These ones are brilliant. The crispy, crunchy ginger snaps work so well with the creamy vanilla ice cream. And the caramel sauce just takes it to a galaxy far, far away.

You can use store bought gingersnaps if you want a short cut. And leftover cookies are perfect with a nice cup of coffee or tea.

Heaven on a spoon. xxx Chef MM

GINGERSNAP & CARAMEL ICE-CREAM SUNDAES

US (Imperial)

Print Ingredients

FOR THE COOKIES
3 cups all-purpose flour
1 ½ tspn baking powder
¾ tspn baking soda
¼ tspn salt
1 TBS ground ginger
1 tspn ground cinnamon
½ tspn ground cloves
6 TBS unsalted butter, softened
¾ cup brown sugar
1 large egg
½ cup molasses
2 tspn vanilla extract

FOR THE SUNADE
1.5 quart tub of vanilla ice-cream
12 x 8oz mason jars
Jar of Caramel sauce

InstructionsFOR THE COOKIES

In a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla. With your mixer on low speed, gradually stir in dry ingredients until blended and smooth.

Gather dough with your hands into a ball and divide dough in half. Roll each portion of dough ¼ inch thick between two sheets of waxed paper. Place in the freezer for 10 minutes.

Preheat oven to 375 degrees F.

Line 2 large baking sheets with parchment paper.

Remove the dough from the freezer and cut out shapes with cookie cutter. Remove excess dough from around the cookies and place the shapes on the lined baking sheets, spacing 2 inches apart.

Bake 1 sheet at a time for 8 minutes. Let cookies rest on baking sheet for 2 minutes before removing to a wire rack. Store cookies in an airtight container for up to 1 week

TO ASSEMBLE THE SUNDAES

In each mason jar layer the following

Bottom Layer- Ginger snap cookies coarsely chopped

Next layer: large scoop of vanilla ice cream

Next layer: Ginger snap cookies crumbled into a fine powder

Last layer: A drizzle of caramel sauce

SERVES 12

EU (Metric)

Print Ingredients
FOR THE COOKIES
3 cups all-purpose flour
1 ½ tspn baking powder
¾ tspn baking soda
¼ tspn salt
1 TBS ground ginger
1 tspn ground cinnamon
½ tspn ground cloves
6 TBS unsalted butter, softened
¾ cup brown sugar
1 large egg
½ cup molasses
2 tspn vanilla extract

FOR THE SUNADE
1.5 liter tub of vanilla ice-cream
12 x 250 ml mason jars
Jar of Caramel sauce

InstructionsFOR THE COOKIES

In a medium bowl whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla. With your mixer on low speed, gradually stir in dry ingredients until blended and smooth.

Gather dough with your hands into a ball and divide dough in half. Roll each portion of dough 6mm thick between two sheets of waxed paper. Place in the freezer for 10 minutes.

Preheat oven to 190 C.

Line 2 large baking sheets with parchment paper.

Remove the dough from the freezer and cut out shapes with cookie cutter. Remove excess dough from around the cookies and place the shapes on the lined baking sheets, spacing 5 cm apart.

Bake 1 sheet at a time for 8 minutes. Let cookies rest on baking sheet for 2 minutes before removing to a wire rack. Store cookies in an airtight container for up to 1 week

TO ASSEMBLE THE SUNDAES

In each mason jar layer the following

Bottom Layer- Ginger snap cookies coarsely chopped

Next layer: large scoop of vanilla ice cream

Next layer: Ginger snap cookies crumbled into a fine powder

Last layer: A drizzle of caramel sauce

SERVES 12

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