Photo: Ian Dooley
Gingersnap Lemon Ice Cream Sandwiches
19 ingredients
Makes 12 sandwiches
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Estimated Nutrition (whole recipe, rough)
973
Calories
29g
Protein
32g
Fat
145g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups whole milk
- 3 cups heavy (whipping) cream
- Zest stripped from 2 lemons
- 1 cup sugar
- 6 large egg yolks
- 1/4 teaspoon kosher salt
- 2 teaspoons freshly squeezed lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 4 ounces (8 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 large egg
- 3 tablespoons molasses
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes