Hello Dear Friends!
The Gingerbread Man.
He really only makes an appearance once a year, and is a most beloved and important part of the Christmas season. Children await his arrival, their little eyes sparkling with excitement as they watch him through the window of the oven door as he bakes. Their little tummies rumble as the delicious aroma of molasses and ginger goes wafting through the house. They anxiously watch him come to life as he is lovingly decorated, given a smiling and friendly face, a scarf, ruffles at his arms and feet, and three cute little buttons down his belly.
Oh, how he is loved.
Oh, how he is treasured.
His sweetness graces the homes of so many families, and brings love and joy to all who adore him.
Sweet, adorable little Gingerbread Man. He is the epitome of innocence.
And that, my friends, is a bunch of malarkey.
Nonsense, if you will.
Poppycock, if I may.
Truth be told, our beloved little gingerbread man is a devious little fellow, one who cannot be trusted after the family has retired for the night, and are in a blissful state of sleep. That cunning little guy runs through the house, tormenting the cat, climbing the Christmas tree, and helping himself to a nip or two…or three… to the bourbon that sits in dads liquor cabinet in the den. Mischievous little fellow that he is, he is truly the epitome of naughty.
But naughty is so much fun, especially when he turns into a bourbon ice cream sandwich! A perfectly festive Christmastime treat, the soft gingerbread cookie is so delicious with the vanilla speckled bourbon ice cream…and the bourbon brings an incredible depth and flavor to the vanilla bean ice cream!
An innocent treat for kids during the day…and a little bit naughty treat for adults at night! This holiday season,my wish for you is love, peace, and joy that come with the spirit of Christmas, and a New Year that is filled with good health and happiness.
With Much Love,
Prudy Blank + The Deco & Bloom Team
- 3 cups all purpose flour
- 1/2 tsp salt
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 stick butter, room temperature
- 3/4 cup dark brown sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp vanilla
- 1 lb (1/2 bag) powdered sugar
- 3 tbsp Meringue powder
- 1/4 cup plus 1 tbsp warm water
- 1/2 tsp clear vanilla extract
- 2 vanilla beans
- 4 eggs
- 4 cups heavy cream
- 2 cups milk
- 3 tbsp bourbon
- Preheat oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, ground ginger, ground cinnamon, and ground cloves. Set aside until ready to use.
- In the bowl of a stand mixer, cream together the butter, brown sugar, egg, molasses, and vanilla.
- Slowly add the flour and spices to the butter mixture on low speed just until fully incorporated.
- Roll out to 1/4 inch on a generously floured surface. Make sure to flour the rolling pin, and dip the cookie cutter into flour to prevent the dough from sticking.
- Using a 3” gingerbread man cookie cutter, cut out cookies, and place on the lined baking sheet about 1” apart, and bake for 10-12 minutes (depending on your oven). You don’t want them to get too browned on the bottom so that they’re not overly crispy when you bite into the ice cream sandwich!
- Decorate one dozen gingerbread men with hat, scarves, buttons, mittens, etc. using royal icing. Leave one dozen undecorated, as they will serve as the bottom of the ice cream sandwich.
- In the bowl of your stand mixer, combine the powdered sugar, meringue powder, water, and vanilla extract.
- Beat on low for about 1 minute until all of the ingredients have combined.
- Increase the speed of the mixer to high, and beat for 7 minutes. The icing will be light and fluffy.
- Split lengthwise, and scrape the seeds from the vanilla bean.
- Whisk the vanilla seeds and eggs in a large bowl until light and frothy, about two minutes.
- Add the heavy cream, milk, and bourbon to the eggs, and whisk until completely blended, about two minutes.
- Cover the bowl with plastic wrap, and place in freezer for about one hour, until the mixture is slightly slushy.
- Remove from freezer, and place in ice cream maker. Churn according to manufacturers instructions.
- Place churned ice cream into a 9” x 13” pan that has been coated with vegetable spray. Cover with plastic wrap, and place in freezer.
- Freeze for at least 8 hours, or overnight.
- I tried this two different ways, and while both ways work, I prefer the scoop method. It might be a little messier, but goes much faster!
- The First Way - Coat the gingerbread man cookie cutter with vegetable spray. Cut ice cream gingerbread men out with the cookie cutter. Lift the gingerbread man ice cream form out of the pan with a thin spatula, and place on the bottom side of one undecorated gingerbread cookie. Top with the decorated cookie, and gently push down to close the sandwich. Carefully scrape around the edges of the sandwich with a knife to clean off excess ice cream. Immediately place on a baking sheet that has been lined with parchment paper, into the freezer. Keep frozen. Repeat with remaining ice cream and cookies.
- The Second Way - Using an ice cream scoop, place a scoop of the ice cream onto the bottom side of one undecorated cookie. Top with the decorated cookie, and gently push down until the ice cream spreads to the sides of the cookie. Carefully scrape around the edges of the sandwich with a knife to clean off excess ice cream. Immediately place on a baking sheet that has been lined with parchment paper, into the freezer. Keep frozen!! Repeat with remaining ice cream and cookies.
- Serve frozen! These sandwiches will keep up to 3 days in the freezer. After that, they’re still edible, but the ice cream turns crystalized.