Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Grain-Free Gingerbread Ice Cream Sandwiches
Makes 10 ice cream sandwiches or 20 cookies
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