As if I had a choice…
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.
*Learn more about the origins of chai here!
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!
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.
Friends, I am SO stinking excited about how these turned out! They’re:
Beautifully infused with molasses flavor
Spot-on chai tastiness
& Kind of perfect
I take that back. Absolutely perfect.
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.
Chai Ginger Ice Cream Sandwiches
- See cookie recipe and follow instructions. Once prepared cookies are cooled, pop them in the freezer to harden.
- 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.
- 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.
- 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.
- 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.
*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.