Ingredients

The following ingredients have 8 Servings
  • ~2.5 cups Vegan Chai Ice Cream
  • 16 whole Vegan Gluten-Free Ginger Cookies

Instruction

  • See cookie recipe and follow instructions. Once prepared cookies are cooled, pop them in the freezer to harden.
  • In the meantime, soften chai ice cream until scoopable. Then form into disc shapes by scooping 1/4 cup amounts into the lid of a peanut butter jar or similar-shaped object, lined with plastic wrap. Fold the plastic wrap to completely cover the ice cream, remove from lid and shape into a loose disc. Pop in the freezer to re-harden. Alternatively, if you don't care about the shape, just smash a big scoop between the cookies.
  • After about 30 minutes, unwrap the ice cream discs and sandwich them between two cookies of similar size/shape. Press down to flatten and then use a spoon, knife or clean finger to smooth the sides and make them more uniform.
  • Pop back in the freezer to set momentarily. Will keep in the freezer in freezer bag or container for up to a couple weeks, though best within the first several days.
  • To eat, let them set out for 5-10 minutes to soften. If you're impatient like me, microwaving them for 8 seconds makes them perfectly soft. Oh my word.