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Rosemary Mark

Rosemary Mark

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Peppermint Ice Cream Stars

Sweets

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What flavors can you think of to pair with peppermint?  When Dreyer’s Ice Cream asked me to create holiday recipes for their limited edition Peppermint Ice Cream a few years ago, 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,  the recipe below should do the trick.  Or in lieu of kitchen-flour dust, use Trader Joe’s Triple Ginger Cookie Thins (3.99 pkg.) for a very tasty option. Not star-shaped, but gold star flavor!   Happy Holidays! 

Peppermint Ice Cream Stars
Dough chill time: 2 hours
Prep time: 1 hour for baking cookies; 30 minutes to make ice cream sandwiches
Makes about 4 dozen cookies; 2 dozen sandwiches

2-1/2       cups all-purpose flour plus flour for rolling dough
1/2           teaspoon baking soda
1/4           teaspoon salt
1-1/4        teaspoons ground cinnamon
1/2           teaspoon ground ginger
1/2           teaspoon ground cloves
1/4           teaspoon ground nutmeg
1/2           cup (1 stick) butter
1/2           cup granulated sugar
1/2           cup molasses
1               large egg
1/2           teaspoon vanilla
Colored sugar sprinkles (optional)

Dreyer’s Grand Peppermint Stick Ice Cream
½ cup semi-sweet chocolate or white baking chips

1.   Stir flour, soda, salt and spices together in a medium bowl.  Set aside.
2.   In large bowl beat butter and sugar with electric mixer until smooth and creamy. Beat in molasses, egg and vanilla.
3.   Add flour mixture 1/2 cup at a time 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.
4.   Preheat oven to 350°F.  Roll dough out to 1/8-inch thickness on a well- floured surface.  Cut star shapes with cookie cutters.  Place cookies on ungreased or parchment  lined baking sheets, sprinkle with colored sugar if desired.  Bake 8 minutes or just until firm to the touch but not darkened. Repeat with remaining dough, re-rolling scraps.  Cool cookies on a wire rack.

To make ice cream sandwiches: 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.  Top with another star cookie, gently press together then smooth edges with a knife.  Continue making desired number of cookie sandwiches and place in freezer.

For chocolate drizzle: 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 cookies from freezer and squeeze chocolate decoratively onto tops. Or, spread chocolate and add sprinkles if desired.  Serve immediately or re-freeze.  To store longer than two hours, place in an airtight container or individually wrap in plastic.

An original recipe by Rosemary Mark for Dreyer’s Grand Ice Cream.
Photo Eskite Photography; Styling Kim Konecny Kissling

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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, with the Trader Joe’s cookies. 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

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