Dessert in the form of a sandwich is always friend of ours. These gluten-free and dairy-free sweet treats combine the creamy California Avocado with fresh mint to create the ice cream sandwich of your beachfront dreams. Nestled between two crunchy gingersnap cookies and you have a handheld after-dinner special — or perhaps, a decadent afternoon snack.
Makes 12 sandwiches
For the avocado mint ice-cream:
1 cup raw cashews
1 (13.5 ounce) can coconut milk
1 California Avocado, sliced
½ cup sugar
½ teaspoon peppermint extract
1 vanilla bean, scraped
1 tablespoon freshly squeezed lime juice
Pinch of salt
For the gingersnaps:
2 cups 1:1 gluten-free flour
2 teaspoons baking soda
2 teaspoons powdered ginger
1 teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground nutmeg
1 cup granulated sugar, plus more for rolling cookies
¾ cup coconut oil
¼ cup molasses
1 tablespoon fresh ginger
¼ cup chopped crystallized ginger
- To make the ice cream, soak cashews in 4 cups of water and store in the refrigerator for at least 4 hours, or overnight.
- Strain cashews and add to a blender, along with coconut milk, avocado, sugar, peppermint extract, vanilla bean, lime juice and salt. Blend until mixture is smooth and well-combined.
- Add to your ice cream maker and follow the manufacturer’s instructions.
- Transfer mixture to a loaf pan for easy scooping, or any plastic or glass container with a tight-fitting lid.
- To make the cookies, preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl whisk together flour, baking soda, and spices. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, combine sugar and coconut oil. Beat on medium-high speed until light and fluffy, about 6 minutes.
- Reduce speed to low, and slowly add molasses. Beat until combined. Add egg, and beat until combined, scraping down the sides of the bowl. Slowly add dry mixture a little bit at a time, and mix until well combined. Add fresh and crystallized ginger, mix until combined.
- Refrigerate mixture for at least 30 minutes before scooping dough.
- Using a cookie scoop, scoop the dough, and roll into a ball, then roll in sugar.
- Place a couple of inches apart on a baking sheet. Bake for about 30 minutes, rotating once. Let cool for 10 minutes, then move to a cooling rack to cool completely.