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Ginger Cookie Ice Cream Sandwich


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  • Author: a Couple Cooks
  • Prep Time: 2 hours
  • Total Time: 2 hours
  • Yield: 20-24 mini sandwiches, 12 large sandwiches 1x

Description

This ginger cookie ice cream sandwich is a delicious treat! With mini gingersnaps and peppermint ice cream, it’s perfect as a Christmas dessert recipe.


Ingredients

Scale

For the peppermint ice cream (or use purchased ice cream)

  • 14-ounce can regular coconut milk
  • 14-ounce can light coconut milk
  • ½ cup honey
  • 1 teaspoon vanilla
  • 2 teaspoons peppermint extract

For the cookie ice cream sandwich


Instructions

  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 3/4 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.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American