Ginger Snap & Ricotta Lemon Cardamom Ice Cream Sandwiches

By Mrs_imUnLawson

New way to have your ginger snaps!

Ingredients

• Gingersnaps
• 1/4 cup unsalted butter
• 1 2/3 cups sugar
• 1 1/2 eggs **yeah, I mean it too.
• 1/2 cup molasses
• 1 tablespoon white vinegar
• 3 1/8 cups bread flour
• 1 tablespoon baking soda
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• Vanilla sugar or regular sugar
• Ricotta Lemon Cardamom Ice Cream
• 2 cups cream
• 1 cup milk
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon cardamom
• 12 ounces ricotta

Details

Adapted from cherryteacakes.com

Preparation

Step 1

Gingersnaps:
Using the dough hook at low speed, mix the butter and sugar together until well combined. Add in the eggs, molasses, and vinegar.

Sift together the flour, baking soda, ginger, cinnamon, cloves, and cardamom. Add to the butter mixture and mix on low speed just until combined.

Preheat oven to 375 F.

Divide the dough into two eighteen inch long logs and wrap in parchment paper. Refrigerate until firm.

Cut each rope into 30 pieces. Form the pieces into round balls and press the balls in the vanilla sugar (or regular sugar) to cover the tops. Place the cookies sugar-side up on sheet pans lined with baking paper or silpats.

Bake until light brown on top but still soft in the center, approximately 10 minutes.

Ricotta Lemon Cardamom Ice Cream:
In a stand mixer combine the eggs and sugar. Beat for one minute until light and fluffy.

Gently mix in the cream, milk, lemon extract, cardamom and ricotta.

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.

To make the ice cream sandwiches scoop a bit of ice cream onto one gingersnap and sandwich it with another!