Chewy ginger molasses ice-cream cookies stuffed with vanilla bean ice cream covered in crushed pecans for a festive holiday treat.
They are made with REAL ingredients made in 1 bowl and so easy to make you can even have your dessert before dinner if you wanted to 😉 SSHHH I won’t tell anyone, this is a judgement free zone! I often get asked what’s the point of trying to “healthify” a cookie?! if you’re going to eat a cookie just EAT A COOKIE.
But to me, its not about controlling my food or not enjoying it. It’s more about feeling good about the ingredients I put into my food – whether it’s a dessert or not. I know my body works and feels its best when I limit overly processed foods and sugars. If I can healthify a sweet treat and call it part of a healthy lifestyle then you bet I’m going to! Lets not forget there’s ice cream sandwiched in-between these cookies so plenty of guilty pleasures to enjoy regardless.
These ginger ice cream sandwich cookies are everything!
SPICY & SWEET
COMFORTING & WARM
…and just plain delicious!
These ginger molasses ice cream cookies prove that you can eat ice cream all year round even during the holidays!
In a large mixing bowl cream together coconut sugar, molasses and coconut oil until light and smooth.
Add in egg, vanilla and mix again until smooth.
Next, mix in your spices and baking soda.
Lastly, fold in your flour half at a time and mix through just until your batter comes together but dont over mix. Cover with plastic wrap and refrigerate for 1 hour to allow the dough to firm up so you can work with it.
Pre-heat oven to 350F.
Using a 1 tbsp ice cream scoop, measure out your dough one at a time and roll into balls then roll into coconut sugar before placing onto a parchment lined cookie sheet. Make sure to leave 2 inches between cookies because they will expand when baked. Do not press them down they will expand once the oils and sugars melt in the oven. Bake cookies for 9-10 min depending on your oven. They bake up pretty fast and you don't want the bottoms to burn.
Once baked allow cookies to cool for 10 min before transferring to a cooling rack to cool fully.
If you want to turn these ginger molasses cookies into ice cream sandwiches simply add a scoop of vanilla bean ice cream (I like using coconut milk ice cream) to the bottom cookie then add the top cookie and press down slightly.
Roll or press chopped pecans into the ice cream and enjoy!
Works best with ice cream that is slightly soft otherwise you might break the cookie when pressing down. You can pre-make your ice cream sandwich cookies then store them in an air tight container in the freezer for 2 weeks. When ready to eat just take them out of the freezer and let thaw for 15 min and enjoy.