In Chinese medicine, cold and raw foods are considered to be bad for digestion. However, in this heat, it’s hard to deny oneself a frozen treat. There are a couple of ways that you can counteract the effects of cold foods: a) let them warm up slightly, or b) add warming spices, like ginger, cinnamon, and cardamom.
This recipe is both gluten and dairy-free, and contains only minimally-refined natural sweeteners: maple syrup, honey, coconut sugar, and molasses. Feel free to substitute the coconut sugar in the cookies with regular brown sugar, and the molasses can be substituted with honey.
Ginger Shortbread Ice Cream Sandwiches
Method:
If using the gelatin, pre-hydrate with a couple of tablespoons of water at room temperature. Whisk half of the coconut milk in a small saucepan over medium-high heat, then stir in the gelatin and turn on the heat.
Whisk or blend all ingredients for the ice cream together and refrigerate for at least one hour.
Pour the mixture into your ice cream maker and churn for 25 minutes.
Transfer the ice cream to a 1/8 sheet baking pan or other shallow container of a similar size. Smooth the top so it’s relatively flat.
Store the container in the freezer.
For the cookies, whisk together the liquid ingredients. Then slowly fold the dry into the wet.
Once the dough is homogenous, smooth it out onto a sheet of parchment and place another sheet on top. Press it into a disk.
Refrigerate for at least 20 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Roll the dough out with a rolling pin to about 1/3” (8mm) in thickness. Place it in the freezer for a few minutes. (If you don’t want to bust out the rolling pin and cutters, you can just refrigerate the dough before pinch off pieces and rolling them into balls. Then flatten them into discs with the bottom of a cup.)
When the dough is cold and stiff, use 2” round cutters to cut out discs. Use a cookie stamp if you'd like. Place the dough circles on a baking sheet lined with parchment. They will only spread a small amount.
Bake for 8 minutes, until the edges begin to turn golden.
Allow the cookies to cool on the baking sheet slightly, then transfer to a wire rack.
Once cool, place the cookies in the freezer for at least 10 minutes.
Remove the pan with the ice cream and use the same size circular cutters to cut out cylinders of ice cream and place them between two cookies. (If you’re not using the cutters, just scoop the ice cream and carefully spread it between the cookies.)
Put the cookie sandwiches back in the freezer.
Over time the cookies will soften in texture from the moisture of the ice cream and the humid environment of the freezer. I think they are perfect the day after making them.
Ingredients:
For the Ice Cream:
2 cans of coconut milk
1 1/2 teaspoons of gelatin, agar granules, or guar gum*
3 tablespoons of collagen peptides (optional)**
1 teaspoon of vanilla extract
1/4 cup maple syrup
2 tablespoons of honey
For the Cookies:
1 egg
1 teaspoon vanilla extract
1/3 cup coconut sugar
2 tablespoons molasses
1/4 cup nut butter
1/4 cup coconut oil
1 1/4 cup all-purpose GF flour
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cardamom
*Gelatin, agar, or guar gum are used to create a creamy consistency and prevent the ice cream from becoming a popsicle.
**Collagen peptides are not an essential part of this recipe, but this is one of my favorite ways to get them in my diet—In the form of treats. They have no perceptible flavor and enhance the creamy texture of the ice cream.
