Chai Ginger Ice Cream Sandwiches

GF V Ginger Cookie - Chai Ice Cream Sandwiches! So soft, creamy and delicious!

As if I had a choice…

Easy Gluten Free Vegan Chai Ice Cream Sandwiches with GF V Ginger Cookies!

Last week I made Vegan Chai Ice Cream and fell in love. The creamy, spicy-sweet goodness that is this cashew-based dessert has made me a vegan ice cream belieber. I’m never going back.

While I could’ve just eaten the entire batch as is, I had a sneaking suspicion it could somehow be elevated.  Fate would have it that John asked me that same day whether or not we had any ice cream sandwiches on the site.

The short answer was: yes. Yes, we do. However, there could always be more, right?

Gluten Free Vega Ginger CookiesGluten Free V Ginger Cookies!What pairs well with chai?

My mind immediately went to these gluten free vegan ginger cookies I shared over Christmas. When made into circles instead of cutout shapes, they tend to be a little more tender and easy to work with. Plus, hello! Ginger cookies + chai ice cream? Match made in heaven!

Vegan Ginger Chai Ice Cream Sandwiches | Vegan AND Gluten Free!Chai-Ginger Cookie Ice Cream Sandwiches! #glutenfree #vegan

I intentionally under-baked the cookies just a tad so they would be extra soft and tender when biting into, especially when frozen. It worked wonders for the texture! However, if you’re into a crispier bite, bake them another 1-2 minutes. Either way, the flavor will be amazing.

Chai Ginger Ice Cream Sandwiches | Vegan GFChai Ice Cream Sandwiches with Ginger Cookies | #vegan #glutenfree

Friends, I am SO stinking excited about how these turned out! They’re:

Creamy
Slightly spicy
Sweet
Tender
Perfectly ginger-y
Beautifully infused with molasses flavor
Spot-on chai tastiness
Super satisfying
Kind of perfect

I take that back. Absolutely perfect.

AMAZING Vegan Gluten Free Ginger-Chai Ice Cream Sandwiches!Ginger Chai Ice Cream Sandwiches | So creamy, tender and entirely #VEGAN and #GLUTENFREE

And when you bite in?! Oh man! The cookie texture is tender and moist and the ice cream melts perfectly – super velvety and creamy. Plus, the chai-ginger combination is to die for.

You must try these babies! And if you do, tag #minimalistbaker on Instagram! I’d love to see!

Super Soft and Chewy VEGAN CHAI ICE CREAM SANDWICHES! #vegan #glutenfree with ginger cookiesChai Ice Cream Sandwiches with GInger Cookies | #vegan #glutenfree | minimalistbaker.com

5.0 from 8 reviews
Chai Ginger Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
Creamy ice cream sandwiches made with a sweet-and-spicy chai ice cream and tender ginger cookies. So simple and entirely vegan and gluten free!
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 8
Ingredients
Instructions
  1. See cookie recipe and follow instructions. Once prepared cookies are cooled, pop them in the freezer to harden.
  2. In the meantime, soften chai ice cream until scoopable. Then form into disc shapes by scooping 1/4 cup amounts into the lid of a peanut butter jar or similar-shaped object, lined with plastic wrap. Fold the plastic wrap to completely cover the ice cream, remove from lid and shape into a loose disc. Pop in the freezer to re-harden. Alternatively, if you don't care about the shape, just smash a big scoop between the cookies.
  3. After about 30 minutes, unwrap the ice cream discs and sandwich them between two cookies of similar size/shape. Press down to flatten and then use a spoon, knife or clean finger to smooth the sides and make them more uniform.
  4. Pop back in the freezer to set momentarily. Will keep in the freezer in freezer bag or container for up to a couple weeks, though best within the first several days.
  5. To eat, let them set out for 5-10 minutes to soften. If you're impatient like me, microwaving them for 8 seconds makes them perfectly soft. Oh my word.
Notes
*If you are unable to make the chai ice cream, sub another similar flavor in your favorite store-bought brand.
*If you are unable to make the ginger cookies, sub a store-bought version of vegan and/or gluten free ginger cookies.
*Nutrition information is a rough estimate for 8 large sandwiches.
Nutrition Information
Serving size: 1 sandwich Calories: 417 Fat: 23 g Saturated fat: 17 g Carbohydrates: 46 g Sugar: 21 g Sodium: 235 mg Protein: 2.6 g

 

Want more delicious recipes straight to your inbox?

Comments

  1. says

    Oh man, perfect! It’s only 7 am and I’m dying to bite into these. The way you described it and photographed it, holy smokes. I’m a huge lover of chai anything so I can only imagine how luscious it would be as ice cream nestled in between two tender ginger cookies. :) Dying to try.

    • Dana Shultz says

      Right? You MUST try this flavor combo if you’re into ginger and chai. Let me know if you do, Stephanie!

  2. says

    These looks sooo good! I’ve been wanting to get an ice cream machine but been hesitant due to the extra work. Doing homemade ice cream seem worth it now after your post! It’s great to experiment with flavors! Thanks so much! Can’t wait to try them :)

    • Dana Shultz says

      Ana, believe me, I’m all for keeping your kitchen simple. But if there’s a certain dessert or dish you love that you make over and over again, it’s worth getting a tool or appliance that makes that possible/easier! For me, an ice cream maker was a no brainer, especially since I can’t have dairy ice cream and would rather make my own than buy a $5 pint from the store. Hope you try this recipe! It’s one of my favorites to date :D

      • says

        Hey Dana! That’s a great point on not being able to have dairy and you making your own ice cream. I’m the same way and this is a great reason! I will be buying one pretty soon for sure. Thanks again and have a great Sunday!

  3. says

    Soft cookies are totally necessary for ice cream sandwiches and these look amazing! Now you’ve got me thinking of summer and the “ice cream every day” philosophy.

  4. says

    I’m in love with so many things – my family, animals, my cobalt blue drinking glasses, and now I can add Chai Ginger Ice Cream Sandwiches to the list! Can NOT wait to try these!!

  5. says

    I gotta say, you have succeeded in making me crave ice cream sandwiches now. You definitely know what you are doing with that camera. I’m actually on Amazon now looking at what an ice cream maker costs lol

    • Dana Shultz says

      Consider me flattered! Hope you get an ice cream maker soon and try this recipe! Let me know if you do! I have a feeling you’re going to love them :D

  6. Daniela says

    Oh my! I’m going to have to bring out the sweat pants for these babies! I see an innumerable and possibly scandalous amount of ice cream eating in my near future. I’m sure this will only worsen with the coming of summer.

  7. says

    I would really love to have a bite in those!! +it’s gluten free and vegan, just perfection!
    This chai ice cream really intrigates me, but I have no doubt it goes perfectly with the ginger cookies…. saving this recipe for the warm days in France! :)

  8. Bat Abbit says

    These are the best. I made them for a party and they were the perfect dessert, totally make ahead, and a wow factor. I laughed reading Dana’s comments but she was right, they are perfect. I made a coconut milk based ice cream and was not impressed but this cashew base is so creamy. If you haven’t made these then you need to go do it right now.

  9. Adriana says

    To make the disks, I’m wondering if you could freeze the ice cream in cans and slice it like we do cranberry sauce at Thanksgiving?

  10. Micky says

    This sounds delicious. I’m tempted to try a truly South African approach (as I can’t have ginger due to IBS) and use rooibos tea and honey instead of chai and the spices. Thanks for the recipe! Ice cream maker, here I come!

  11. kendra says

    I made these and they are totally delectable!!! The cookies taste just like pogens gingersnaps and the ice cream is velvety smooth and creamy …these recipes are easy and decedent!!! Thank you!!

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: