Recipes, re-invented from cooking shows
Ginger & Orange Ice Cream Sandwiches
Prep. Time:
Baking Time:
Total Time:
45 minutes
12 minutes
5+ hours
Serves:
8 ice cream sandwiches
Our recipe based on Giuseppe's innovative vegan creation from Great British Bake Off Season 12. We've enhanced the original with improved silken tofu preparation for creamier ice cream texture, refined cookie consistency to prevent cracking during assembly, and optimized candied orange peel technique. This creative dessert showcases Giuseppe's plant-based innovation, combining rustic ginger maple cookies with surprisingly creamy dairy-free orange ice cream, finished with crystallized ginger and candied orange peel for textural contrast and elegant presentation.
Ingredients
FOR THE ENHANCED GINGER MAPLE COOKIES:
280g all-purpose flour
5g bicarbonate of soda
10g ground ginger
5g ground cinnamon
2g ground cloves
3g fine sea salt
175g unsalted butter, at room temperature
100g dark brown sugar, packed
125ml pure maple syrup
1 large egg, at room temperature
30g crystallized ginger, finely chopped
FOR THE OPTIMIZED VEGAN ORANGE ICE CREAM:
340g silken tofu, well-drained and pressed
375ml unsweetened soy milk (full-fat variety)
150g granulated sugar
125ml fresh orange juice, strained
Zest of 2 large oranges
60ml pure maple syrup
30ml orange liqueur (Grand Marnier or Cointreau)
2g fine sea salt
5ml pure vanilla extract
15ml neutral oil (for improved texture)
FOR THE CANDIED ORANGE PEEL:
Peels from 2 large oranges, white pith removed
200g granulated sugar
250ml water
Extra sugar for coating
Instructions
PREPARE THE CANDIED ORANGE PEEL:
Cut orange peels into uniform thin strips (3mm wide). Blanch in boiling water three times, 2 minutes each, changing water between blanches to remove bitterness. In heavy saucepan, combine sugar and water, bring to rolling boil. Add blanched peels and simmer gently for 20-25 minutes until translucent and tender. Remove peels with slotted spoon, toss immediately in granulated sugar, and spread on parchment paper to dry completely.
CREATE THE OPTIMIZED VEGAN ICE CREAM:
Press silken tofu between paper towels for 15 minutes to remove excess moisture. In high-speed blender, combine pressed tofu, soy milk, sugar, and maple syrup. Blend for 2-3 minutes until completely smooth with no visible tofu pieces. Add orange juice, zest, orange liqueur, salt, vanilla, and neutral oil. Blend again for 1 minute until fully incorporated. Strain mixture through fine mesh sieve to ensure silky texture. Chill mixture for 2 hours before churning.
CHURN THE ICE CREAM:
Pour chilled mixture into ice cream maker and churn according to manufacturer's instructions, typically 25-30 minutes for vegan bases (longer than dairy). The mixture should reach soft-serve consistency with good body. Transfer to airtight container and freeze for minimum 4 hours until firm but still scoopable.
MAKE THE ENHANCED GINGER COOKIES:
In medium bowl, whisk together flour, bicarbonate of soda, all spices, and salt. In large bowl, cream butter and brown sugar until light and fluffy (4-5 minutes). Beat in maple syrup and egg until smooth. Gradually fold in dry ingredients until just combined, then fold in crystallized ginger. Drop rounded tablespoons onto parchment-lined baking sheets, maintaining rustic shapes but ensuring uniform size. Bake at 175°C (350°F) for 10-12 minutes until edges are set but centers still soft. Cool completely on wire racks.
EXECUTE PROFESSIONAL ASSEMBLY:
Remove ice cream from freezer 5-10 minutes before assembly - it should be firm but scoopable. Match cookie pairs by size for uniform sandwiches. Using ice cream scoop, place generous portion of orange ice cream on flat side of one cookie. Top with matching cookie, pressing gently to spread ice cream evenly to edges without cracking cookies. Roll edges in chopped crystallized ginger and candied orange peel pieces. Place assembled sandwiches on tray and freeze for 1 hour until firm.
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