Vanilla Ice Cream Gingerbread Sandwich
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 40 g hazelnuts, round
- 200 g flour
- 150 g mararine
- 50 g powdered suar
- 1 teaspoon gingerbread spice
- 1 pinch (s) salt
- 1 teaspoon Baking powder
- 4 tablespoon cocoa powder
Also:
- 1 packet vanilla ice cream
Print Recipe
Pin Recipe Instructions
- Mix all the dough ingredients together well and stir with the hand mixer to form an even crumbly dough. Let rest for 10 minutes at room temperature.
- Preheat the oven to 200 ° C top / bottom heat.
- Roll out the dough into a rectangle and pierce evenly small holes with a fork. Bake for about 10 minutes.
- Take the giant biscuit out of the oven and cut it in half with a large knife. Let cool down. When the biscuit has cooled down, place one half with the holes facing down on cling film and brush with vanilla ice cream. Work quickly so that the ice doesn`t melt. Cover with the other half, with the holes facing up, and carefully press down with a spoon, if there is still space for vanilla ice cream on the sides. Wrap the ice cream sandwich in cling film and place in the freezer for about 1 hour.
- Then cut into rectangles with a large hot knife and either serve immediately or put back in the freezer until needed.
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