Gingerbread cookie dough ice cream sandwiches
Vegan, gluten-free, dairy free, no-churn gingerbread cookie dough ice cream sandwiches!
Ingredients
Vegan gingerbread cookie dough
- 1 cup (250g) almond butter
- 1 ½ cups (150g) almond flour / blanched almond meal
- ¼ cup (80g) maple syrup
- 2 ½ tablespoons gingerbread spice see note 1 for homemade blend
- 2 tablespoons dairy-free milk or as needed
- Pinch of salt to taste (optional)
No-churn dairy free ice cream
- 1 cup (240g) thick scoopable canned coconut cream
- 1 cup (130g) raw cashews soaked in water for at least 2 hours then drained
- ¼ cup (80g) maple syrup or more to taste
- 1 teaspoon vanilla extract
- Pinch of salt to taste (optional)
Instructions
To make the gingerbread cookie dough:
- Add all ingredients to a large mixing bowl or food processor and mix until well combined. The cookie dough should pliable but a little dryer than typical cookie dough. You should be able to pinch it between two fingers without breaking.
- If your cookie dough is a little dry (this will depend on your ingredients), add a little dairy-free milk and mix again. Divide the dough into 2 parts and set aside.
To make the ice cream:
- Add all of the ingredients to a high powered blender and blend until as smooth as possible. Set aside.
To assemble the vegan ice cream sandwiches
- Line an 8-inch (20 cm) square baking pan or one of a similar size with parchment paper, with some parchment overhanging.
- Firmly press half of the cookie dough into your baking pan to form a flat base. Pull on the sides of the parchment to remove the whole slab of cookie dough (it will bend, which is fine) and set aside in an airtight container in the refrigerator until needed.
- Press the second half of the cookie dough into the lined baking pan. Pour all of the cashew ice cream mixture on top.
- Freeze the baking pan for 1-2 hours or until the surface is just dry to the touch.
- Carefully invert the remaining slab of cookie dough on top of the ice cream.
- Set aside in the freezer for another 1-2 hours or until firm. It is ready when you can press the centre of the baking pan and there's no resistance (it means your ice cream has set).
- Use a sharp knife to cut into slices (note 2). Enjoy immediately or store leftovers in an airtight container in the freezer for up to 2 weeks.
Notes
- To make your own gingerbread spice blend, use 1 tablespoon ground cinnamon, 1 tablespoon ground ginger and 1/2 tablespoon ground nutmeg.
- The ice cream sandwiches don't freeze into a solid brick so it should be easy to cut them into bars. However, if you have any troubles, run your knife under hot water or fill a tall jug with hot water and dip your knife and cut the sandwiches.
Nutrition
Serving: 1 ice cream sandwich | Calories: 241kcal | Carbohydrates: 13g | Protein: 6g | Fat: 20g | Sodium: 5mg | Potassium: 215mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg