Gingersnap Ice Cream Torte Recipes

BUTTER PECAN ICE CREAM TORTE

Steps:

• Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

3-INGREDIENT GINGERSNAP ICEBOX CAKE

Steps:

• Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
• Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
• Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

GINGERSNAP CRUMBLE ICE-CREAM TART WITH CHUNKY PINEAPPLE SAUCE

Steps:

• Make shell:
• Preheat oven to 350°F.
• Melt butter. In a food processor grind gingersnaps to fine crumbs and add butter and sugar, pulsing until blended.
• Sprinkle 1 cup (not packed) crumb mixture over bottom of tart pan and press with an offset spatula. Sprinkle 1/2 cup crumb mixture around edge of pan and with your fingers press up side of pan. Carefully line shell with foil, folding over edge to cover crumbs completely, and add pie weights or raw rice. Sprinkle remaining crumb mixture in a shallow baking pan.
• Bake crumb mixture in lower third of oven 12 minutes and bake shell in upper third 20 minutes. Cool crumb mixture in baking pan on a rack and, when crumbs are cool enough to handle, with your fingers break up any large clumps. Cool shell in foil in tart pan on another rack 15 minutes. Carefully remove foil and weights or rice and cool shell completely (shell may be soft in center but will firm as it cools). Soften ice cream slightly and fold in half of crumb mixture. Spoon ice-cream mixture into shell, smoothing top, and sprinkle with remaining crumb mixture. Freeze tart until ice cream is firm, about 2 hours. Tart keeps, frozen and loosely covered, 3 days.
• Make sauce:
• Cut rind from pineapple and quarter pineapple lengthwise. Cut off core and cut pineapple quarters crosswise into 1/4-inch-thick slices. In a dry 2- to 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring and gently swirling pan, until golden. Remove pan from heat and add pineapple (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, 5 minutes, or until caramel is dissolved, and cool sauce to room temperature. Chill sauce, covered, at least 2 hours and up to 5 days.
• Serve tart with sauce.

DARK CHOCOLATE TART WITH GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
• For filling:
• Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust.
• Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.
• Cut tart into thin wedges and serve.

GINGERSNAP ICE CREAM TORTE

Steps:

• In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
• In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.

GINGERSNAP MINCEMEAT TORTE

Steps:

• Line a buttered 8-inch round cake pan with a round of wax paper, and dust the pan with flour, knocking out the excess. In a small bowl stir together the gingersnap crumbs and the baking powder. In a bowl with an electric mixer beat the egg yolks and the sugar until the mixture is thick and pale and beat in the mincemeat and the crumb mixture. In another bowl with cleaned beaters beat the whites with a pinch of salt until they just hold stiff peaks, stir one third of them into the batter to lighten the batter, and fold in the remaining whites gently but thoroughly. Turn the batter into the prepared pan, bake the torte in the middle of a preheated 350°F. oven for 20 minutes, or until it begins to shrink from the side of the pan, and transfer it to a rack. Let the torte cool for 15 minutes and invert it onto the rack. Discard the wax paper and invert the torte onto a plate. Serve the torte, cut into wedges, with the ice cream.