Ginger Mango Ice Cream Sandwich
Ingredients for Cookie:
1 cup almond flour
1/4 tsp baking soda
pinch of sea salt
a heaping 1/4 tsp ginger
a heaping 1/4 tsp cinnnamon
1/4 tsp allspice
2 T monk fruit granules
4 T coconut oil
2 T molasses
1 egg
Here’s How:
Mix all dry ingredients, and mix all wet ingredients separately, then combine.
Chill for a minimum of 30 minutes.
Preheat oven to 325.
Form into balls, at least 8 cookies.
Press onto a cookie sheet covered with parchment paper.
With moist fingers, flatten cookies to 1/4” thick.
Bake for 10 minutes, let cool
Ingredients for Mango Sorbet:
2 cups frozen mango cubes
1 T lime rind
juice of 1 1/2 limes
1 T monk fruit
1 T real maple syrup
1/4 cup coconut or almond milk, slowly added till mixture creamy
Here’s How:
In a food processor, blend mango.
Add rest of ingredients, slowly adding milk as food processor blends mixture and watch for desired consistency.
Freeze for 30 minutes.
Spread inside cookie and cover with other cookie.
Wrap in parchment, and place in a zip lock baggie and store in freezer until ready to enjoy!