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Gingersnap Blueberry Ice Cream Sandwiches

Gingersnap Blueberry Ice Cream Sandwiches

 

Gingersnap Blueberry Ice Cream Sandwiches

For the last couple years we've gone to Sauvie Island to go blueberry picking. It's so much fun and I think the blueberries taste better when you pick them yourself. Afterwards, we always go to the beach and eat as many blueberries as we can stand. Then we think of delicious ways to use the pounds and pounds of blueberries we have left. I'm not a pie fan (I know, I'm sorry) so we have to resort to other desserts. We decided on blueberry ice cream and then added the gingersnaps for good measure. The ginger pairs really well with the sweet blueberries and the hint of savory thyme we added to the ice cream. 

Hint: Aim for softer cookies, it will squish less and help contain the ice cream.

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 1 hungry person or 8 regular people

Ingredients

Blueberry Ice Cream

  • 2 cups fresh or frozen blueberries
  • 3/4 cup granulated sugar, divided
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 3 egg yolks
  • 1/8 tsp salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 tbsp thyme

Gingersnaps

  • 1 cup dark brown sugar
  • 3/4 cup unsalted butter room temperature
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cup All purpose flour
  • 2 tsp baking soda
  • 1 tbsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt
  • 2 tsp fresh ginger, finely grated

Instructions

Ice Cream

  1. In a sauce pan combine blueberries with 1/4 cup sugar, lemon zest and lemon juice. Cook over medium heat, stirring and smashing the blueberries with the back of a spoon, about 5 minutes. Let cool slightly and puree in a blender.

  2. Whisk egg yolks with 1/2 cup of sugar and 1/8 tsp salt until yolks are a pale yellow. Heat the heavy cream, whole milk and thyme in a sauce pan over medium-low heat, taking care not to let it scorch. When the milk is at a simmer, slowly drizzle into the egg mixture while whisking. Once all the milk is added to the eggs, transfer the whole mixture back into the sauce pan, along with the blueberry puree. Cook over medium heat, stirring frequently, until the mixture coats the back of a spoon.

  3. Poor mixture through a sieve into a bowl set over an ice bath and stir until mixture cools. Cover in plastic wrap, with the wrap touching the top of the liquid to avoid forming a skin. Cool it in the fridge for 4-6 hours or overnight. Freeze according to your ice cream makers instructions.

Gingersnap Cookies

  1. Preheat the over to 350F. 

  2. In a large bowl, beat the brown sugar, butter, molasses, and egg together until creamy. In a separate bowl, mix together flour, baking soda, ground ginger, cinnamon, cardamom, salt and grated ginger. Add the flour mixture to the wet ingredients, half at a time. Beat together until well blended. 

  3. Scoop cookie dough and roll into 1 inch balls. Roll in granulated sugar and place on a cookie sheet lined with parchment paper. Bake cookies for 12-13 minutes, pulling them out when they're still soft. 

Assembly

  1. Sandwich a scoop of firm but not too hard ice cream between 2 cookies. These can be eaten right away or stashed in the freezer for up to 6 hours (longer than 6 hours, store in an airtight container). 



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