Gluten-Free Gingersnap Ice Cream Sandwiches Recipe

Name: Gluten-Free Gingersnap Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light brown sugar; 1/4 cup grapeseed oil; 3 tablespoons Lyle's Golden Syrup (see Note); 1 tablespoon molasses; 1 large egg; 1 3/4 cups almond meal, such as Bob's Red Mill; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 3/4 teaspoon ground cloves; 3/4 teaspoon ground ginger; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon ground cardamom; Demerara sugar, for rolling; 2 1/2 pints dairy- and gluten-free ice cream, such as Luna & Larry's Coconut Bliss chocolate-hazelnut fudge, softened slightly

Servings: persons

1/2 cup light brown sugar
1/4 cup grapeseed oil
3 tablespoons Lyle's Golden Syrup (see Note)
1 tablespoon molasses
1 large egg
1 3/4 cups almond meal, such as Bob's Red Mill
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cardamom
Demerara sugar, for rolling
2 1/2 pints dairy- and gluten-free ice cream, such as Luna & Larry's Coconut Bliss chocolate-hazelnut fudge, softened slightly

1
In a bowl, thoroughly blend the brown sugar with the oil, Lyle's Golden Syrup and molasses.
2
Beat in the egg.
3
In another bowl, stir the almond meal with the cinnamon, baking soda, cloves, ginger, pepper and cardamom.
4
Stir the dry ingredients into the brown sugar mixture until well blended.
5
Refrigerate the dough for at least 1 hour or overnight.
6
Preheat the oven to 350 and line 2 baking sheets with Silpats or parchment paper.
7
Scoop the dough into heaping 1-tablespoon mounds and roll into 20 balls, then roll the balls in the demerara sugar.
8
Set the balls 2 inches apart on the prepared baking sheets.
9
Bake the cookies for about 14 minutes, rotating the sheets halfway through baking, until they are slightly firm.
10
Let stand for 5 minutes, then transfer the cookies to a rack to cool completely.
11
Scoop the ice cream onto the underside of half of the cookies and top with the remaining cookies.
12
Press together slightly and serve.

1101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup light brown sugar, 1/4 cup grapeseed oil, 3 tablespoons Lyle's Golden Syrup (see Note), 1 tablespoon molasses, and more.

Yes, Gluten-Free Gingersnap Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Gluten-Free Gingersnap Ice Cream Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions