Gingerbread Cookie Grain-Free Ice Cream Sandwiches

Prep time

2 hours

Cook time

12 mins

Total time

2 hours 12 mins

Author: Angela Sackett | Dancing With My Father

Recipe type: Grain-Free Dessert

Serves: 12 bite-size cookie sandwiches

Ingredients

¼ cup coconut oil
3 tablespoons molasses
¼ cup maple syrup
3 eggs
1 cup coconut flour
½ cup arrowroot flour
2 teaspoons fresh grated ginger (about 1” piece, peeled)
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves

Instructions

Cream together coconut oil, molasses and maple syrup for 30 seconds to one minute.
Add eggs and beat at medium speed for an additional two minutes.
Stir together dry ingredients in a separate bowl and reduce mixing speed to low. gradually adding dry ingredients to wet, continuing to mix at low speed for one minute.
Turn dough onto a large sheet of parchment paper and roll into a 1 ½ inch log, wrapping tightly with parchment as you go.
Freeze dough for thirty minutes (or up to one month).
Preheat oven to 350 degrees.
Remove dough from freezer and quickly slice into ½ inch rounds, placing on a parchment-lined baking sheet about ½ inch apart.
Bake cookies for 11-13 minutes, or until just starting to firm.
Allow cookies to cool completely.
Lay half of baked cookies in a parchment-lined, freezer-safe dish, face-down.
Top each cookie with a small scoop of ice cream of your choice (I recommend chai flavor if you can find it), then a second cookie, face-up.
Cover dish and freeze immediately for 2 hours or until firm.*
Serve right from freezer.
*If you’re making sandwiches in advance, wrap each individually in wax paper to prevent freezer burn, and freeze for up to one month.

I found a delicious store-bought dairy-free Chai flavored ice cream to make these come together super fast. If you’d like to make your own, I’m dying to try Minimalist Baker’s Vegan Chai Ice Cream – if you beat me to it, let me know how it is! For a dairy version, this traditional chai ice cream also looks good!