Guys, hi. Get excited, okay? This is a the ultimate cookie sandwich. I like to pair this sandwich with a big mug of tea (peppermint perhaps?) and watch Christmas movies while enjoying the holiday season. I can’t think of a better way to spend an evening.
Of course I didn’t get to actually do that yet, although I hope I do at some point! And I hope that you do too!
I made a batch of these earlier today and ate half of the ice cream before it was even frozen while decorating a cake for my dad’s birthday. Then I made another recipe (coming soon!) and ate half of that too. Constant snacking all day here. That’s what Sunday’s are for, right?
Anyways, one of these cookie sandwiches is enough to satisfy you for hours to come. Gooey gingerbread cookies paired with a rich cinnamon ice cream, mmmm. Enough talking though, let’s get to the actual recipe.
Gingerbread Ice Cream Cookie Sandwiches
makes 6 cookie sandwiches
1 1/2 cup dates
1 cup oats
2 tablespoon maple syrup
2 teaspoon cinnamon
2 teaspoon nutmeg
2 teaspoon ginger
2 teaspoon vanilla
1 teaspoon cloves
In a food processor blend together all ingredients until fully mixed. Shape dough into 12 squares, balls, etc. and place on parchment paper in refrigerator until ice cream is completed.
Cinnamon Ice Cream
1 cup cashews, soaked for 1-2 hours
1/4 cup agave
1/4 cup water
1 teaspoon cinnamon
In a food processor or blender place ingredients and blend until as smooth as possible. Transfer to container and freeze for about 3 hours, stirring each hour until frozen.
Take two gingerbread cookies and place a big scoop of cinnamon ice cream between them.
These must be frozen if not eaten directly. Last approximately a week in the freezer.