Wow, that’s a mouthful. And it’s not ironic, either, because when I finished this ice-cream I wanted to shove my face into the bowl before it was frozen. And then once it was frozen, I couldn’t stop eating it. The base is so easily adaptable that I’ve made it twice with two drastically different flavors, but this ice cream was certainly to die for.
Claire gave me a cookie recipe that we are all now obsessed with, Martha Stewart’s Chewy Chocolate Gingerbread Cookies. These make a regular appearance in our home. Jonathan recently asked me if I could try to incorporate these cookies into a pareve ice-cream dessert modeled after one of our favorite dairy ice-creams, Trader Joe’s Lemon and Triple Gingersnap Ice Cream. I love a challenge in the kitchen, so I decided I would slightly alter Martha’s cookies to fit the recipe, and to use my new-found love, coconut cream whipped cream in the recipe.
I apologize for the lack of pictures — my desire for face-planting into the bowl of ice cream somehow overtook my desire to take pictures, but this is not the last time this dessert is going to make an appearance at our Shabbos table, and once I make it again (ahem, next week…) I will take plenty of pictures to update this entry with.
Chewy Triple Gingerbread and Lemon Cookies
(adapted from Martha Stewart)
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 cup margarine or oil
3 tablespoons freshly grated ginger – I used Dorot frozen ginger cubes, but you can grate away if your heart desires
1 tablespoon lemon zest (about the zest of one large lemon)
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses (again, I used date honey)
1 teaspoon baking soda
1 1/2 teaspoons boiling water
1/2 cup granulated sugar
- Line baking sheets with parchment.
- In the bowl of an electric mixer fitted with the paddle attachment, beat margarine or oil and grated ginger and lemon zest until emulsified, about four minutes. Add brown sugar; beat until combined. Add molasses or date honey; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Turn out dough onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with plastic wrap; refrigerate until firm, 2 hours or more.
- Preheat oven to 325 degrees. Roll dough into 2-inch balls; place 3 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, about 15 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
Pareve Ginger Lemon Gingersnap Ice Cream
(adapted from Mishpacha)
serves about 8-10. Next time, I’d double (or triple) the recipe
2 egg whites
1/3 cup honey
1/2 cup sugar
1/4 cup water
1 1/2 cups pareve whipping cream (I used my pareve coconut cream – one can)
3 tablespoons grated ginger (Again, I used Dorot Ginger cubes but you can grate away!)
1 Tablespoon lemon zest
Juice of 1-2 lemons (to taste)
1 teaspoon vanilla extract
10 triple ginger shortbread cookies, chopped into chunks
- Beat egg whites until soft peaks form.
- Combine honey, sugar, water and grated ginger in a small but heavy-bottomed saucepan. Stir over low heat until sugar dissolves and syrup is clear. Raise heat and bring syrup to a boil. Boil without stirring for 2 minutes. Remove from heat.
- Slowly and carefully beat the hot syrup into the egg whites, pouring in a thin stream. This is helpful with another set of hands. Get your husband, best friend, or kids to help by holding the beaters while you pour in the hot liquid. If you have a stand-mixer, go at it alone! Continue beating until you have stiff peaks and the meringue has cooled, about 5 minutes. Add lemon juice and beat until incorporated. Meringue will soften a bit, but it’s okay.
- In a separate bowl, beat the pareve whipping cream (or coconut cream) with the vanilla extract and lemon zest until it reaches the consistency of sour cream. Fold the cream and cookie pieces into the meringue. Place in a freezer-proof container and then cover and freeze overnight.
- Serve with leftover cookies or carrot cake or other ginger-themed dessert. Make sure you have enough for seconds and thirds – this ice-cream goes quickly!