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Rosemary Mark

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Peppermint Ice Cream Stars

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Peppermint Ice Cream Gingerbread Stars

What flavors can you think of to pair with pink peppermint ice cream?  When a local ice cream company asked me to create holiday recipes for their limited-edition peppermint ice cream a few years back, at first I was a little stumped: chocolate and peppermint? vanilla and peppermint? what else? 

Then I wondered if spices would complement the spiciness of peppermint.  A gingerbread blend of cinnamon, ginger, cloves and nutmeg happily surprised me as an immediate winner!   A drizzle of white or semi-sweet chocolate is the finishing touch for flavor and decoration.

If Christmas isn’t Christmas without holiday baking in your kitchen, this recipe should do the trick.  Or, in lieu of cut-out cookies and kitchen-flour dust, try this recipe for Crackle Top Molasses Cookies  or this Gluten Free Crinkle Top Molasses Cookie by TheBojonGourmet. Another option is a purchased ginger cookie like Trader Joe’s Ginger Thins for an almost-as-good substitute (wink). Not star-shaped, but gold star flavor!  

 It’s a little melty-messy to make perfect stars, but fun! Or serve as a make-your-own treat and let guests scoop and spread their own ice cream on cookies 🙂

Happy Holidays! 
An original recipe by Rosemary Mark for Dreyer’s Grand Ice Cream.
Header photo by Eskite Photography; Styling by Kim Konecny Kissling

Peppermint Ice Cream Gingerbread Stars
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Peppermint Ice Cream Stars

This gingerbread cookie is not overly sweet, lightly spiced, and is just the right soft/crispness for a sammie. At least that's why my tasters and I say! Plan a little time for sandwiching the cookies, or have a make-your-own ice cream stars party!
Prep Time30 minutes mins
Servings: 4 dz cookies or 2 dz sandwiches

Equipment

  • 3-inch cookie cutters

Ingredients

  • 2-1/2 cups (312g) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 cup (1 stick, 113g) salted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (180g) molasses (any type)
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • cookie sprinkles or melted chocolate for decorating, optional

Instructions

  • Stir flour, soda, salt, and spices together in a medium bowl.  Set aside.
  • In large bowl beat butter and sugar with electric mixer until smooth and creamy. Beat in molasses, egg, and vanilla.
  • Add flour mixture 1/2 cup at a time and mix until dough is well blended.  Shape dough into a 1-inch thick disk and wrap in plastic. Refrigerate until firm, about 2 hours or overnight.
  • Preheat oven to 350°F.  On a well- floured surface, roll dough about 1/8-inch thick.  Cut star shapes with cookie cutters.  Place cut-outs on ungreased or parchment lined baking sheets, sprinkle with colored sugar if desired. 
  • Bake 8-10 minutes or just until firm to the touch and starting to brown. For ice cream sandwiches I find the cookie is easier to eat if not overly crisp, but the cookie also tastes great when crispy. Repeat with remaining dough, re-rolling scraps.  Cool cookies on a wire rack.

To make ice cream sandwiches

  • Drizzle cookies decoratively with melted chocolate if desired. Place baking chips in a resealable plastic bag.  Microwave bag of chocolate on medium power (50%) for 1- 2 minutes until softened.  Knead bag with hands until chocolate is completely melted.  Snip 1/8-inch off one bottom corner of the bag.  
  • Remove ice cream from freezer and allow to soften slightly.  Spoon enough ice cream onto a cookie to spread into a ½ to ¾ inch layer and top with another cookie. Gently press together then smooth edges with a knife. OR spread ice cream on a tray and cut with a cutter then transfer to a cookie. Continue working quickly to make desired number of cookie sandwiches and place in freezer as you go. Ice cream may need to be re-frozen if it gets too soft.
  • Serve immediately or wrap and freeze, or place filled cookies in an airtight container. Frozen sandwiches are best served within a day or two.
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Comments

  1. Jill Silverman Hough says

    December 15, 2010 at 10:35 am

    Adorable.

    Reply
  2. Mandy Erickson says

    December 27, 2010 at 11:29 am

    Wow! I never would have thought of peppermint and gingerbread spices together. I’ll have to give that a try.

    Reply
  3. Carolyn Jung says

    January 15, 2011 at 2:43 pm

    These are so cute! I love the cheater’s version, too. Great idea when you’re pressed for time.

    Reply
  4. Rosie's Kitchen says

    January 15, 2011 at 3:51 pm

    I’m totally into cheating with the right products!

    Reply
  5. Helen S. Fletcher says

    December 10, 2024 at 5:02 pm

    Love this idea. They look very festive and I’ll bet they taste fantastic.

    Reply
    • Rosemary Mark says

      December 10, 2024 at 5:04 pm

      It’s actually a treat I enjoy year-round!

      Reply
  6. Ariel says

    December 17, 2024 at 7:34 pm

    These are my favorite winter time treat!

    Reply
    • Rosemary Mark says

      December 17, 2024 at 8:15 pm

      Any time you’re here I’ll be happy to make for you! 🙂

      Reply

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