It is officially summer and my favorite time to enjoy frozen treats! These Ginger Cookie Ice Cream Sandwiches are the perfect dessert for a hot day. The ginger cookies are crispy so that they hold up to the ice cream. Sweet and spicy cookies with (in my opinion) the BEST vegan dairy free alternative on the market, So Delicious. Not sponsored…just love their products. You can use any variety of almond, soy, coconut or cashew dairy free ice cream. I happen to favor the almond milk vanilla variety for desserts like this. P.S. Have you tried their Salted Caramel Cluster cashew ice cream? Oh.My.Gosh. I am so addicted. Even my non-vegan family members agree…it’s pretty darn amazing! So let’s get started making the ginger cookies…
Ginger Cookie Ice Cream Sandwiches
These cookies differ from prior versions I have made in the past. The crispiness of the cookie makes for a great ice cream sandwich. Keep in mind, the cookie will soften a bit as it remains in contact with the ice cream.
This is a very soft dough. Some people may choose to refrigerate the dough prior to working with it, but I don’t have that kind of patience. I used a small cookie scoop and placed the dough directly into sugar for rolling. Once coated, they are easy to shape.
Ginger Cookie Ice Cream Sandwiches
Place the sugared cookie dough balls onto a baking sheet leaving at least 2″ between as this dough will spread. I used a 1-1/4″ cookie scoop which after pressing with a flat-bottomed glass and baking, yields about a 2-1/2″ cookie. Perfectly sized for this recipe. If the glass sticks, just dip into sugar before pressing.
Ginger Cookie Ice Cream Sandwiches
Bake for about 10-12 minutes at 350 degrees and allow to cool completely. They will crisp up as they cool. If you cover these cookies, they will soften. They also freeze really well. Be sure to make extra as it is really challenging not to sample a few as they are cooling 😉
Ginger Cookie Ice Cream Sandwiches
The SO Delicious ice creams generally only need to soften for about 8-10 minutes prior. I used that same 1-1/4″ scoop and gave each sandwich a gentle squeeze. Enjoy immediately!
Ginger Cookie Ice Cream Sandwiches
Before you go, why not check out some of our recent videos and be sure to subscribe to the YouTube Channel! 🙂
Author Veg Life Staff
Ingredients
- 1 C + 3 Tbl All Purpose Flour
- 1/4 C Sugar + extra for rolling
- 1/4 C packed Brown Sugar
- 1 stick vegan Margarine 8 Tbl, such as Earth Balance, softened
- 2 Tbl Applesauce
- 2-1/2 Tbl Molasses
- 1 tsp Ginger
- 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- 1/8 tsp Cloves
- 1/8 tsp Salt
- Pinch of Black Pepper
- 1 tsp Baking Soda
Instructions
-
Preheat oven to 350 degrees.
-
Line a baking sheet with a Silpat (or parchment paper).
-
In a medium-sized bowl, combine the dry ingredients: flour, spices, baking soda, salt and pepper. Set aside.
-
In the bowl of an electric mixer, beat together the vegan margarine, 1/4 C of sugar and brown sugar until light and fluffy.
-
Add the applesauce and molasses, scraping down the sides of the bowl between additions.
-
Slowly incorporate the dry ingredients on low speed just until combined. Avoid over mixing.
-
The dough will be very soft, however you can use a cookie scoop and proceed right to baking. They will spread slightly, so make them smaller than you think you need. I drop them right into the bowl of sugar and using a fork, toss to coat.
-
You could also refrigerate the dough to enable rolling, but I find the previous method was quicker and worked equally as well.
-
Once the balls are coated with the sugar, transfer to a baking sheet and roll in your hands to form a ball.
-
Using a small, flat-bottomed glass or bowl, flatten the balls to approximately 1/4″ thickness. Remember to place at least two inches apart as they will spread.
-
I used a 1-1/4″ scoop which after baking, made the cookies about 2-1/2″.
-
Bake for approximately 10 minutes. The cookies will firm up as they sit.
-
Once the cookies have cooled and crisped up, they are ready to eat or…make ice cream sandwiches.
-
We used slightly softened So Delicious Dairy Free Almond Milk Ice Cream and that same 1-1/4″ scoop. Press gently and evenly and they are ready to enjoy!
Leave a Reply