It is officially summer and my favorite time to enjoy frozen treats! These Ginger Cookie Ice Cream Sandwiches are the perfect dessert for a hot day. The ginger cookies are crispy so that they hold up to the ice cream. Sweet and spicy cookies with (in my opinion) the BEST vegan dairy free alternative on the market, So Delicious. Not sponsored…just love their products. You can use any variety of almond, soy, coconut or cashew dairy free ice cream. I happen to favor the almond milk vanilla variety for desserts like this. P.S. Have you tried their Salted Caramel Cluster cashew ice cream? Oh.My.Gosh. I am so addicted. Even my non-vegan family members agree…it’s pretty darn amazing! So let’s get started making the ginger cookies…

These cookies differ from prior versions I have made in the past. The crispiness of the cookie makes for a great ice cream sandwich. Keep in mind, the cookie will soften a bit as it remains in contact with the ice cream.

This is a very soft dough. Some people may choose to refrigerate the dough prior to working with it, but I don’t have that kind of patience. I used a small cookie scoop and placed the dough directly into sugar for rolling. Once coated, they are easy to shape.

Place the sugared cookie dough balls onto a baking sheet leaving at least 2″ between as this dough will spread. I used a 1-1/4″ cookie scoop which after pressing with a flat-bottomed glass and baking, yields about a 2-1/2″ cookie. Perfectly sized for this recipe. If the glass sticks, just dip into sugar before pressing.

Bake for about 10-12 minutes at 350 degrees and allow to cool completely. They will crisp up as they cool. If you cover these cookies, they will soften. They also freeze really well. Be sure to make extra as it is really challenging not to sample a few as they are cooling 😉

The SO Delicious ice creams generally only need to soften for about 8-10 minutes prior. I used that same 1-1/4″ scoop and gave each sandwich a gentle squeeze. Enjoy immediately!

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