A food trend gets the Christmas treatment when Dani Venn marries gingerbread, ice cream and whoopie pies.
The ingredient of Gingerbread Whoopie Ice Cream Pies
- 250g cream cheese
- 1 2 cup icing sugar
- 1 tablespoon maple syrup
- 3 cups good quality vanilla ice cream
- 3 cups self raising flour sifted
- 2 tablespoons ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon nutmeg
- 1 cup brown sugar
- 2 large free range eggs
- 1 tablespoon molasses or treacle
- 2 tablespoons maple syrup
- 1 2 cup sour cream
- 1 cup vegetable oil
The Instruction of gingerbread whoopie ice cream pies
- preheat oven to 200c conventional 180c fan forced line two baking trays with baking paper or an oven proof silicon mat
- to make the ice cream filling place cream cheese icing sugar and maple syrup in an electric mixing bowl mix on high speed until cream cheese has softened scrape down sides of bowl add ice cream and mix on high until well combined place ice cream mixture into a bowl cover and place in the freezer for to firm up see notes
- sift flour ginger cinnamon and nutmeg into a large mixing bowl stir and set aside
- place sugar eggs molasses maple syrup sour cream and vegetable oil into an electric mixing bowl mix on medium high speed until well combined
- add half the amount of flour mixture into the wet ingredients mix on low until well combined add the remainder flour mixture mix on low until well combined
- using a small ice cream scoop or spoon take about one tablespoon of mixture and place on baking tray smoothing out a circle shape with your finger allow a 5cm gap between pies repeat with remaining mixture
- bake for about 12 minutes pies should spring back when they are cooked remove from oven and allow to cool on tray for 5 minutes on a cake rack
- when you are ready to serve the pies take a scoop of ice cream and spread on the flat surface of one pie top with another flat surface pie and eat immediately
Nutritions of Gingerbread Whoopie Ice Cream Pies
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