Gingerbread Cookie Ice Cream Sandwiches Recipe

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.