The first thing you’re probably thinking is “How can fermented gingerbread ice cream sandwiches possibly be good?” Well, they can’t be good they’re actually great! The gingerbread cookies are made in a similar way to traditional cookies (and if you eat eggs, you may use 1 large egg in place of the flaxseed-water mixture or Ener-G-water mixture), while the ice cream is made using fermented cashews as the base, which gives it a slight frozen-yogurt taste. These delights quickly took the top spot among my favorite holiday treats! Not only are they absolutely delicious, but they’re also gluten-free, dairy-free, and low in sugar (compared to most holiday goodies). After Curtis and I baked up a new batch to fine-tune the recipe, he joked that we’d have to taste-test them too “in the name of science.” And we did. They definitely passed our rigorous scientific testing! Now I am happy to share my new favorite holiday treat with you. But, to be honest, they’re so good that I crave them on a hot summer’s day as well.
- Yield: 24 cookies or 12 ice cream sandwiches with Cultured Vanilla Ice Cream
- ½ cup coconut oil
- ½ cup coconut sugar
- ¼ cup molasses
- 1 tablespoon finely ground flaxseed whisked into 3 tablespoons water, or 1½ teaspoons Ener-G Egg Replacer whisked into 2 tablespoons water
- 1 cup brown rice flour
- 1 cup millet flour
- 1½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Cultured Vanilla Ice Cream
- Preheat your oven to 350ºF.
- In a mixer, combine the oil and sugar, and begin mixing. While they’re still blending, add the molasses, flaxseed-water mixture or Ener-G-water mixture, brown rice flour, millet flour, baking soda, ginger, cinnamon, and nutmeg, and continue to mix until the mixture forms a soft, pliable dough.
- Form the dough into balls approximately 1½ inches in diameter, or the size of a walnut. Press them firmly with the palm of your hand onto a parchment-lined baking sheet to form 2-inch disks, leaving space between the cookies for them to spread. Bake for 8 minutes or until they are firm but not hard. Let cool on wire racks.
- Once the gingerbread cookies have cooled, spoon the cultured vanilla ice cream onto one of the cookies, and press another cookie onto it to form a sandwich. Repeat for the remaining cookies. Freeze or serve immediately. If freezing, allow the ice cream sandwiches to sit at room temperature for about 10 minutes before serving.