Gingersnap Peppermint Ice Cream Sandwiches

SonjaDesserts19 Comments

Gingersnap Peppermint Ice Cream Sandwiches | A Couple Cooks

Gingersnap Peppermint Ice Cream Sandwiches | A Couple Cooks

Here we are in December, and we feel like our heads are still stuck in mid-summer. Maybe it was the breakneck speed of our house and kitchen renovation throughout the summer and early fall, or the relentless pace of our jobs. Whatever the case, we’ve been in desperate need of margin, which we finally got the sweet taste of these past few days.

This margin has given us some time to come up with some ideas for you for the holiday season (which incidentally we’re having a hard time believing is really here!). We’ve come up with a few different ideas, most healthy, whole food, simple recipes. But we thought we’d get the holiday season started out right with a traditional, festive baked good: made with good old butter, sugar, and flour.

Here, we’ve combined our favorite ginger molasses cookies from last season with our coconut milk peppermint ice cream recipe to create a tasty sandwich (that happens to be dairy-free). You’ll have to carve out some time for this one – it’s best when the ice cream is made the day prior, and the cookies are fully cooled before assembly (we learned that the hard way!). They were a bit outside our traditional comfort zone with all the butter and sugar and advanced planning and fussy assembly, but one taste and they were worth it.

Next up are a few easy, natural (and gluten-free) treats that are still festive and fit for the holiday table, as well as an elegant entree for the holiday table. We can’t wait to share them with you.

Cheers to the holidays – may they be full of margin and joy for you!

What are your favorite holiday recipes? We’re creating a list of some ideas for our holiday page and would love to hear your favorites.

Gingersnap Peppermint Ice Cream Sandwiches | A Couple Cooks

Gingersnap Peppermint Ice Cream Sandwiches
Serves: 20-24 mini sandwiches, 12 large sandwiches
What You Need
  • 14-ounce can regular coconut milk
  • 14-ounce can light coconut milk
  • ½ cup honey
  • 1 teaspoon vanilla
  • 2 teaspoons peppermint extract
  • Soft ginger molasses cookies
  • 4 candy canes or assorted peppermint candies
What To Do
  1. The night before serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). Transfer to an airtight container and freeze overnight.
  2. Make the ginger cookies. To make mini cookies as pictured above, roll dough into into ¾ to 1-inch balls. Cool cookies completely before assembly.
  3. To assemble, crush the candy canes by placing them in a sealable bag and crushing with a rolling pin. On each cookie, spread some peppermint ice cream; top with another cookie. Roll the outside of the ice cream with peppermint candies (or use your fingers to line the ice cream). Freeze in a sealable container. Serve frozen within a few minutes from removing from the freezer.

19 Comments on “Gingersnap Peppermint Ice Cream Sandwiches”

  1. Kathryn

    I could have written this word for word! I’ve not even started thinking about festive baking yet but I need to get on with it otherwise I’m pretty sure that December will just fly away…

    I love ice cream sandwiches at the best of times but I really love the way you’ve combined all these holiday flavours in one perfect treat.

  2. Skye

    Holidays start with December 1st. It’s official. And nothing says Christmas holidays like peppermint candy canes. Love this twist on an old classic.

  3. Lauren

    Hi Sonja and Alex! I just found your blog through Foodgawker and am really enjoying it! I love pretty much anything with mint or candy canes, so I am definitely pinning this for later. I bet the ice cream base would work great by itself too. :-)

    1. Sonja

      Hi Lauren! We’re so glad you enjoy our blog! I hope you enjoy the recipe — and yes, the ice cream base is great on it’s own! I’ve been adding chocolate chips to our leftovers for mint chocolate chip (my personal favorite).

  4. katy

    Hi Guys,

    I was curious if you’ve tried this ice cream with any other cookies? The gingersnap combo sounds delicious, but I am wondering if it would go with your chocolate black bean cookies (I have yet to try them!) to provide a dairy free alternative?

    1. Sonja

      Hi Katy! We have not personally tried the ice cream with other cookies, but I can’t imagine a combination that would not be delicious! I would give the chocolate black bean cookies a try for a dairy-free sandwich — let us know how it works out!

  5. Katie

    I am trying to make the ice cream and it doesn’t seem to freeze. I own an ice cream maker and froze the bowl for 12 hours. It has been churning for 40 minutes and it is still a liquid. Do you have any suggestions?

    1. Alex

      Sorry it didn’t work! We’ve found that with some ice cream makers you have to freeze the bucket a full 24-hours and chill the mixture in the refrigerator overnight. If it hasn’t started to harden after 15-20 minutes, it probably won’t. You can always put the partially frozen mix in a glass container in the freezer to further harden. Hope that helps!

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