Desserts for Moi: Raw Gingerbread Ice Cream Sandwiches

I'm super excited to share this recipe with you for two reasons: 1) It's delicious, and 2) It tastes perfectly warm and spicy even though it's both frozen and raw. I was a little apprehensive about making these because I worried it wouldn't taste the way a gingersnap should - spicy, warm and earthy. However, these raw gingersnaps were all of those and super healthy and energizing to boot! Sandwich them between some cinnamon 'ice cream' and you have yet another treat that treads the line between summer and autumn and is sized perfectly for just you. Well, you could share if you really wanted to, but I didn't.



Gingersnap ice cream sandwiches
For cookies
- 1/4 cup almond flour
- 5 dates, chopped
- 1/2 tsp coconut oil
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp clove
- Tiny pinch of sea salt

For 'ice cream'
- 1/2 banana, frozen
- Cinnamon, to taste
- Tiny pinch of sea salt

Instructions
- Soak dates for at least 30 minutes in pure water.
- Grind 1/4 cup almonds until they form a fine powder. Set aside.
- Add almond flour, dates and remaining ingredients to a food processor. Process until smoothly combined, adding reserved date soaking liquid if needed.
- Scoop mixture on top of saran wrap or parchment paper. Top with another sheet of wrap and roll into a thin, even layer.
- Using a cookie cutter or tool of your choosing (I used the rim of a wine glass), cut out 4 cookies. You may need to re-roll the dough if you run out of room to cut out complete circles, so do so until you get 4.
- Place in a container and freeze for at least one hour.
- While they freeze, make the soft serve. Just combine ingredients in a food processor and blend until smooth. Freeze this mixture, covered, for at least an hour.
- Once an hour has passed, spread a thick layer of the hardened 'ice cream' between the cookies evenly. Wrap in saran wrap and freeze until ready to eat.
- Note: Be mindful that these melt rather quickly, so only remove from the freezer when you're about to nosh.


The cookies were smooth, chewy and packed a nice ginger punch.




Like I said, since this recipe makes enough for two sandwiches, you could share. But since these were pretty small and I was pretty hungry, I ate both. I loved that these were so healthy and completely raw but still tasted decadent. They're an adult, kicked up childhood treat that anyone (or just you) would enjoy.