Gluten-Free Gingersnap Ice Cream Sandwiches
Gingersnaps are believed to have originated in Europe and were traditionally enjoyed during the holiday season.
This is vegetarian and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Gluten-Free Gingersnap Ice Cream Sandwiches
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the gluten-free flour, ground ginger, ground cinnamon, baking soda, and salt.
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In another bowl, mix together the melted butter, granulated sugar, molasses, and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
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Roll the dough into small balls and place them on a baking sheet lined with parchment paper. Flatten the balls with a fork.
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Bake for 8-10 minutes, or until the edges are golden brown.
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Allow the cookies to cool completely.
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Take a scoop of vanilla ice cream and place it between two cookies to make a sandwich.
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Repeat with the remaining cookies and ice cream.
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Place the ice cream sandwiches in the freezer for at least 1 hour to firm up.
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Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 46g16%
- Sugars 24g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
