For the gingerbread cookie dough, add all ingredients to a large mixing bowl and mix with a spoon or with hands. If your mixture is dry, add a dash of water and mix until combined. The dough should be pliable and easily rolled into balls. (1)
Press half of the dough into a lined loaf tin to form a flat base. Turn the tin over onto a flat surface allowing the base to pop out.
Press the second half of the dough into the lined loaf tin.
For the ice cream, add all ingredients except the maple syrup to a high-powered blender. Blend until extremely smooth.
Pour half of the ice cream mixture into the tin. Spoon maple syrup on top then swirl with a knife. Pour the second half of the ice cream mixture into the tin and repeat with the remaining maple syrup.
Set tin aside in the freezer for at least 4 hours or until ice cream is firm.
Press the remaining dough on the top of the set ice cream, then set in freezer for 30 minutes or until firm.
Cut into slices with a sharp knife and enjoy!
1. The dryness of your cookie dough mixture will depend on how runny your almond butter was. I used home-made almond butter which is more solid than store-bought almond butter