Calories: 341 Fat: 12g Carbs: 52g Protein: 4g
Preparation time: 20 minutes Cook time: 45 minutes/
Freeze time: 4 hours Serves: 10
Ingredients:
For the gingerbread:
2 eggs, beaten
2 cups maple syrup
2 cups sour cream
1/2 cup melted butter
4 2/3 cups all-purpose flour
2 teaspoons each: ginger and baking soda (not baking
powder)
1 teaspoon salt
For the Pumpkin Ice Cream:
1 gallon vanilla ice cream, softened slightly
1 can pumpkin puree
1 tablespoon orange juice or orange liqueur
1 1/2 teaspoons pumpkin pie spice
Instructions:
For the gingerbread:
1. Preheat the oven to 350 degrees. Grease and flour a
9x13-inch baking pan. Set aside.
2. Stir together the eggs, syrup, sour cream and melted
butter until combined. Mix the dry ingredients
together with a whisk in another bowl. Combine the
wet and dry ingredients and stir until totally
combined. Pour the batter into the prepared pan.
3. Bake for 45-50 minutes or until a tester comes out
clean. Cool in the pan on a wire rack for about 30
minutes or until just warm.
4. Make the ice cream: With a whisk, combine all the
ice cream ingredients until no streaks are left. Put the
ice cream in a freezer container with a tight-fitting
lid; freeze for at least 4 hours before serving.
5. Serve the ice cream scooped over the warm
gingerbread.
