May 20, 2008

Lemon-Gingerbread Ice Cream Sandwiches

Lemon-Gingerbread Ice Cream Sandwiches

These were delicious, but a pain in the ass to make. The dough kept getting too soft to work with (maybe the fact that it was 90 degrees outside that day played a part), so I had to keep refrigerating it after each step, resulting in day-long ice cream treats. Also, I used regular (but light!) vanilla ice cream instead of soy...it was cheaper. The sweet-tangy lemony ice cream mixture went very well with the spiciness of the gingerbread.

Make again? Definitely, and with the soy ice cream next time. And on a cooler day.





Lemon-Gingerbread Ice Cream Sandwiches
Vegetarian Times, July/August 2005

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