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gingersnap-ice-cream-sandwich-recipe

Gingersnap Ice Cream Sandwich Recipe

Delicious gluten-free gingersnap cookies paired with creamy ice cream.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

Ingredients 

Gingersnap Cookies

  • 1 cup Almond flour
  • ½ cup Coconut sugar
  • ¼ cup Molasses
  • 1 teaspoon Ground ginger
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1 large Egg

Ice Cream

  • 1 pint Vanilla ice cream

Instructions 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, coconut sugar, ground ginger, ground cinnamon, baking soda, and salt.
  3. Add molasses, vanilla extract, and egg. Mix until well combined.
  4. Scoop dough onto the prepared baking sheet, flatten slightly. Bake for 10-12 minutes or until edges are golden brown.
  5. Let cookies cool completely.
  6. Scoop ice cream onto one cookie, top with another cookie to make a sandwich. Repeat with remaining cookies.
  7. Freeze sandwiches for at least 1 hour before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 20g | Vitamin A: 300IU | Calcium: 100mg | Iron: 1mg

Keywords

Gluten-Free, Ice Cream Sandwich
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