Gingerbread cookie dough ice cream sandwiches
Vegan, gluten-free, dairy free, no-churn gingerbread cookie dough ice cream sandwiches!
Servings: 18 small 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 tin or one of a similar size with parchment paper with some paper coming up the sides of your tin.
- Firmly press half of the cookie dough into your baking tin to form a flat base. Pull on the sides of the parchment paper to remove the slab of cookie dough (it will bend which is fine) and set aside.
- Press the second half of the cookie dough into the lined baking tin. Pour all of the cashew ice cream mixture on top.
- Freeze the baking tin 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 ½ 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
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