Gingerbread Ice Cream Sandwiches:
Want to elevate your dessert game? Try these grain-free and dairy-free ice cream sandwiches with a homemade gingerbread cookie!
Ingredients you will need for gingerbread cookies:
- Almond flour
- Coconut flour
- Gingersnap seasoning (substitute ginger, cinnamon, Allspice)
- Maple or coconut sugar (substitute any type of sugar you have)
- Salt
- Coconut oil
- Molasses
- Gingerbread pecan butter (substitute any type of nut/seed butter)
- Vanilla extract
- Vanilla bean dairy-free ice cream or gelato
Are there substitutes for this recipe?
The only substitutes for this recipe I have is for the sugar, gingersnap seasoning, and gingerbread pecan butter. And I have not tried variations using different flours and so I can’t speak on alternatives for the flours, sorry.
How to prep batter:
Preparing the batter is super simple. I first mix the wet ingredients in a bowl, add the dry ingredients, and mix. And I let my batter sit overnight in the refrigerator. But if you are in a time crunch let the batter sit in the refrigerator for at least 30 minutes.
Preparing the cookies:
I use a Tbsp ice cream scoop to scoop out the batter and place the cookies on a lined baking sheet. But they do spread a bit, so keep at least 3 inches apart when placing on the cookie sheet. And sprinkle some extra maple/coconut sugar on top, and bake the cookies 350 F for 9 minutes.
Cook time:
I suggest baking at 8-9 minutes for a soft, gooey cookie for these ice cream sandwiches. But once they are done cooking, let them sit on the cookie tray for at least 10 minutes before transferring over to a wired cooling wrack.
Preparing the ice cream sandwiches:
Once the cookies have completely cooled, it is time to start preparing the ice cream sandwiches. And in order to make the ice cream look nice and clean, I am going to share my trick! With a sharp knife, I cut right into the container to create about 1/2-1 inch thick rounds. And I place it between two cookies, gently press together, and repeat.
What ice cream do you use?
There are so many yummy dairy-free ice creams out there. But my top three that I love include:
- Nadamoo
- Coconut Bliss
- O’MY Gelato
How to store:
And to prevent the ice cream from melting, while prepping them, I like to individually wrap each sandwich, and stick immediately into the freezer. And repeat until you run out of cookies or ice cream.
Grain-Free Gingerbread Ice Cream Sandwiches
Ingredients
Grain-Free Gingerbread Cookies
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp gingersnap seasoning
- 1/2 cup maple sugar or coconut sugar + extra for sprinkling on top
- 1 tsp baking soda
- Pinch of salt
- 1/4 cup coconut oil
- 1/4 cup molasses
- 1/3 cup gingerbread pecan butter Substitute any type of nut or seed butter
- 1 tsp vanilla extract
- 2 large eggs or flax eggs
Ice cream sandwiches
- 1 pint (473 mL) dairy-free vanilla bean ice cream or gelato I used Coconut Bliss Vanilla Bean dairy-free ice cream
Instructions
Instructions for cookies:
- Mix wet ingredients
- Add in dry ingredients and mix
- Refrigerate dough for at least 30 minutes (I refrigerated mine overnight)
- With a Tbsp ice cream scooper, scoop batter and add to a lined baking dish. They do spread a bit so give them at least 2-3 inches apart
- Optional: sprinkle maple sugar on top of cookies
- Bake 350 F for 9-11 minutes ( I like to bake at 8-9 minutes for these ice cream sandwiches)
- Let sit on baking sheet for at least 10 minutes before transferring to wired rack
Ice cream sandwiches:
- Once the cookies have cooled
- With a sharp knife cut right into the ice cream container and create 1/2-1 inch thick rounds and remove the container around the rounds
- Place the ice cream round between two cookies
- Gently press together to form the ice cream sandwich
- Individually wrap and store in the freezer immediately to prevent from melting