Chestnut & Coffee Gingerbread Ice Cream Sandwiches

INGREDIENTS

• 395 grams sweetened condensed milk
• ½ cup Bonne Maman Chestnut Cream
• 2 tsp instant espresso powder
• 500ml thickened cream

• ⅓ cup unsalted butter
• 1 small egg, room temperature
• ⅓ cup Molasses (or treacle, or golden syrup)
• ½ tsp vanilla extract
• 6 tbsp brown sugar
• 1 ¾ cups plain flour
• ½ tsp baking soda
• ½ Tbsp ground ginger
• ½ Tbsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground cloves
• 200 grams Dark chocolate, melted

METHOD

1. To make the ice cream, combine the chestnut cream with the condensed milk. Mix well to combine then set aside.
2. In a separate bowl, whip the thickened cream until stiff peaks form, then gently stir in 1/4 cup of the condensed milk mixture till combined. Add the remaining mixture to the cream and then gently fold through until just combined (you want to keep as much air in the cream as possible).
3. Transfer mixture to a rectangular baking dish and freeze until ice cream has set (preferably overnight).
4. To prepare the gingerbread biscuits, preheat oven to 180°C and line 2 cookie sheets with baking paper.
5. Beat together the molasses, egg and vanilla until well combined then Set aside. Combine the sugar, flour, baking soda and spices and mix well. Add the dry ingredients into the wet ingredients and mix slowly until well combined.
6. Roll the dough out to 1/2 cm thickness and cut rectangle shapes from the dough. You should have 16 gingerbread rectangles. Bake for 9-10 minutes until the edges are starting to turn golden, then transfer to a cooling rack and cool completely. Once cool, dip 1/2 of the cooled biscuits into the melted dark chocolate and set aside in the fridge to harden.
7. Once ice cream has set, cut 8 pieces of chestnut and coffee ice cream to match the size of the biscuits. Sandwich each piece of ice cream between two gingerbread biscuits. Freeze until you are ready to serve.