I must say I live for these wonderful treats. My favorite is the dark chocolate version, but they are all delicious. I got to thinking what awesome wonderfulness could come if I incorporated them into breakfast or dessert...heck you could just eat the slices for lunch and dinner too. No, I'm kidding, well only slightly!
I took some ginger crisps I purchased at world market, combined it with Edy's orange creme ice cream and shaved Terry's chocolate orange all over the top. Simple and so perfect for your next holiday gathering...here is what you'll need to make your ice cream pie.
Chocolate Orange Pie
1/2 container orange cream ice cream
1 1/2 cup whipped topping
25 ginger crisps
3 Tbsp butter
1 Chocolate Orange (I used dark)
You'll need a half container of Edy's Orange Cream Ice Cream, you can also use vanilla that is flavored with orange (a little goes a long way). You'll want to cream the ice cream in a bowl with whipped topping until it's softened and creamy enough to spread over the crushed ginger crisps. You can let it soften on the counter while you're working with the ginger crisp crust.
Take your 25 crisps and crush them in a food processor or the old route plastic bag and rolling pin. Combine your crushed crisps with 3 Tbsps melted butter until combined. Layer the crisps into your glass baking dish or a pie tin. It will be slightly crumbly. Bake in the oven at 350o for about 15 minutes until it's lightly browned and firm. Depending on your oven and the moisture in your cookies, use your judgment. Remove from oven and set aside to cool. If you're in a curry, place it in the fridge or on your cold front porch...which is what I did. Put your softened ice cream whipped topping mixture on top of the crisp and slide it into the freezer. Let it set for about 30 minutes and then grate your chocolate orange on top.
here is the recipe for the crisps if you want to make them yourself. If you want the gluten free. low carb version, I've listed it below.
Ginger Crisps
2 cups almond flour
2 T gluten free oat flour
1/4 tsp xantham gum
6 T softened butter
1 egg
1 T ground ginger
1 dask nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 T vanilla
1/2 cup splenda
10 drops liquid stevia
1 tsp molasses
Ginger Crisps 2 cups almond flour
2 T gluten free oat flour
1/4 tsp xantham gum
6 T softened butter
1 egg
1 T ground ginger
1 dask nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 T vanilla
1/2 cup splenda
10 drops liquid stevia
1 tsp molasses
1. Preheat oven to 350. In medium bowl, combine almond flour, gluten free oat flour, xanthan gum, ginger, cinnamon, nutmeg and salt and mix with a fork until even throughout.
2. In a separate mixing bowl, cream together the butter, splenda and stevia with electric mixer until creamy.
3. Beat in egg, vanilla and molasses, scraping the sides of the bowl as necessary. Beat until evenly mixed.
4. Add in flour mixture by the half cup and continue to use an electric
mixer to bring the dough together until all of the flour mixture is
incorporated. The dough will be thick.
5. Turn out the dough onto a large sheet of either parchment paper or
plastic wrap (I use plastic wrap). Place another piece of paper or
plastic on top of the dough and press the dough down so that it is even.
Roll the dough between the papers or plastic until it is about 1/8-1/4
inch thick.
6. Place the dough sheet in the freezer on a flat surface for about 10 minutes to firm it up.
7. Use a small cookie cutter to cut out small circles or shapes of dough and place
on a lightly greased cookie sheet. Bake at 350 for about 10 minutes or
until cookies begin to brown around the edges. Make sure you remove them at this time or they will become too hard.
8. Let cookies rest for about ten minutes on the cookie sheet. They will
be very tender when first removed from the oven and will firm as they
cool.
9. Place cookies on a cooling rack and let set for about one hour at room temperature.
If Chocolate Orange isn't your think, try this next recipe.
I adapted this next recipe from a regular non gluten free recipe from Yammie's Noshery, you can find it here
I made it easy on myself and purchased a gluten free brownie mix. Follow the exact instructions and pushed a peppermint kiss into the tops of them after I pulled them out of the oven. Easy and simple.PepperMint Kissed Brownies
This next recipe is one of my favorites. I didn't think I would like the adapted version for gluten free, lower carb, but it's really delicious....I left the original recipe for those of you who are not gluten free, but I included the changes to the right of the ingredient.
I think these cookies will be exactly what Santa will want as he comes down the chimney and needs a little refresher. Serve it up with a tall glass of Almond Milk or if you're normal, Milk.
Nog Nog Cookies
2 sticks unsalted butter, softened
1 cup granulated sugar (1 cup splenda)
1 large egg, room temperature
1 cup eggnog + (1tbsp almond or reg milk)
3 cups all-purpose flour (3 cups gluten flour mix, including xantham (or sub a gluten free flour blend + 2 tsp baking powder + 1/4 tsp salt)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher salt
3/4 teaspoon ground nutmeg
Icing:2 cups confectioners’ sugar
5 Tablespoons eggnog
1/2 teaspoon ground nutmeg
cinnamon sugar for sprinkling ^optional
In a mixer fitted with a paddle attachment beat the butter and sugar until light and fluffy. Add the egg and beat well. Then add the eggnog and mix again. Sift together the flour, baking soda, baking powder and nutmeg. Then turn the mixer on low and slowly add the flour mixture to the wet ingredients until everything is just combined. Cover the dough and chill it for at least two hours.
Preheat the oven to 350ºF. Drop dough by the round teaspoonful onto lined cookie sheets. Bake one sheet at a time for 10 to 12 minutes, or until the tops are lightly golden. Cool cookies on a wire rack. To make the icing stir together the confectioners’ sugar, eggnog and nutmeg. Icing the cookies when cooled.
1 c softened butter
1/2 c brown sugar, firmly packed
1/2 c sugar
1/3 c molasses
2/3 c light corn syrup
4 1/2 c flour (sifted if you have the time)
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1 tsp salt
1 tsp baking soda
1/2 tsp ground cloves - See more at: http://www.lapommedeportland.com/2010/12/simple-little-ginger-crisps#sthash.2873TNum.dpuf
1/2 c brown sugar, firmly packed
1/2 c sugar
1/3 c molasses
2/3 c light corn syrup
4 1/2 c flour (sifted if you have the time)
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1 tsp salt
1 tsp baking soda
1/2 tsp ground cloves - See more at: http://www.lapommedeportland.com/2010/12/simple-little-ginger-crisps#sthash.2873TNum.dpuf
1 c softened butter
1/2 c brown sugar, firmly packed
1/2 c sugar
1/3 c molasses
2/3 c light corn syrup
4 1/2 c flour (sifted if you have the time)
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1 tsp salt
1 tsp baking soda
1/2 tsp ground cloves - See more at: http://www.lapommedeportland.com/2010/12/simple-little-ginger-crisps#sthash.2873TNum.dpuf
1/2 c brown sugar, firmly packed
1/2 c sugar
1/3 c molasses
2/3 c light corn syrup
4 1/2 c flour (sifted if you have the time)
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1 tsp salt
1 tsp baking soda
1/2 tsp ground cloves - See more at: http://www.lapommedeportland.com/2010/12/simple-little-ginger-crisps#sthash.2873TNum.dpuf
1 c softened butter
1/2 c brown sugar, firmly packed
1/2 c sugar
1/3 c molasses
2/3 c light corn syrup
4 1/2 c flour (sifted if you have the time)
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1 tsp salt
1 tsp baking soda
1/2 tsp ground cloves - See more at: http://www.lapommedeportland.com/2010/12/simple-little-ginger-crisps#sthash.2873TNum.dpuf
1/2 c brown sugar, firmly packed
1/2 c sugar
1/3 c molasses
2/3 c light corn syrup
4 1/2 c flour (sifted if you have the time)
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1 tsp salt
1 tsp baking soda
1/2 tsp ground cloves - See more at: http://www.lapommedeportland.com/2010/12/simple-little-ginger-crisps#sthash.2873TNum.dpuf
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