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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:

  1. Almond flour
  2. Coconut flour
  3. Gingersnap seasoning (substitute ginger, cinnamon, Allspice)
  4. Maple or coconut sugar (substitute any type of sugar you have)
  5. Salt
  6. Coconut oil
  7. Molasses
  8. Gingerbread pecan butter (substitute any type of nut/seed butter)
  9. Vanilla extract
  10. 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:

  1. Nadamoo
  2. Coconut Bliss
  3. 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

Makes 10 ice cream sandwiches or 20 cookies


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 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