Spring has arrived and just like that, we’re trading in our soups for something cooler—think sorbets, smoothies and ice cream. This nice cream recipe skips the butter and cream but still delivers a smooth, creamy texture that’ll have you questioning how it’s even possible. Paired with a spicy gingerbread cookie, this sandwich strikes the perfect balance between sweet and spice. Trust us, this will be your go-to treat all the way through summer. Save this recipe—you’ll be glad you did.
Gingerbread Nice Cream Sandwiches
These gingerbread “ice cream” sandwiches are perfect for those sunny days. Pack them in your cooler for a picnic, a beach day, or serve them up as a refreshing dessert after a braai. Enjoy!
Gingerbread Nice Cream Sandwiches
Equipment
- 1 Food processor or hendheld blender
- 1 Baking sheet
Ingredients
Ice cream (makes 8 ice cream scoops)
- 300g banana about 3 bananas
- 250g raspberries
Cookies (makes 16 round cookies plus more)
- 1 egg
- 100g castor sugar
- ½ tsp mixed spice
- ½ tsp ground ginger
- 2 tsp cocoa
- 150g golden syrup
- 300g self-raising flour
Instructions
- For the ice cream, peel and slice the bananas and place in a Tupperware with the raspberries. Freeze overnight.
- Process the frozen raspberries and bananas in a food processor or with a handheld blender until smooth. Freeze until required – no longer than five hours.
- For the gingerbread, preheat the oven to 180°C and grease a baking sheet with butter.
- Whisk together the egg, sugar, spices and cocoa until well combined.
- Add the syrup and flour, alternating between the two, and mix to form a dough. Leave to rest for 30 minutes.
- Roll out a piece of dough on a floured surface (two to five millimetres thick). Press out six-centimetre diameter circles and bake at 180°C for seven to 10 minutes.
- Once cooled, sandwich two cookies with a scoop of raspberry and banana ice cream and serve.
Makes 8 sandwiches. Per 151g serving: 1 170kJ, 1g fat (0g sat), 560mg sodium, 68g carbs, 4g fibre, 19g sugars, 5g protein
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