7/17/19

GINGER COOKIE & PEACH ICE CREAM SANDWICH | SCD, Paleo

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And just like that, we are beyond midsummer.
The air is humid, and most days we linger around in our bathing suits until well past dinner. We are bare foot and skin kissed. And if you look close enough, you can see a sprinkle of freckles dance across my children's faces. We are in the heart of Ohio's summer and I am filled with joy. Our local produce stands are abundant with fresh peaches, vine-ripened tomatoes and endless ears of sweet corn. I want to savor these flavors of summer forever, I want to hold onto every moment, I want to live in an eternal bliss of summer. But for now, we embrace and appreciate each day we have. We avoid looking at the calendar and make every minute count.

These ginger cookie, peach ice cream sandwiches are a delicious summer treat! They are a blend of mild summer flavors and best enjoyed with friends and family! I also love this recipe because it's easy to make and once they are assembled you can hold them in the freezer for a couple days.

GINGER COOKIE & PEACH ICE CREAM SANDWICH
SCD, Paleo, Gluten-Free, Refined Sugar-Free
yield: about 6-8 servings, depending on size of cookies

Ingredients
For the cookies:
1.5 cups almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 tsp ginger
1 tsp. vanilla
pinch of salt
2 eggs
⅓ cup raw honey
¼ cup coconut oil, melted

Directions for the Cookies:
1. Preheat oven to 350 degrees.
2. Mix the dry ingredients in a bowl: almond flour, coconut flour, cinnamon, ginger, baking soda, and salt.
3. In a separate bowl, mix the wet ingredients: eggs, honey, coconut oil, vanilla. Whisk until blended.
4. Pour wet ingredients into dry ingredients and mix.
5. Line a baking sheet with parchment paper and drop tablespoon sizes of dough spaced 2 inches apart.
6. Bake cookies for 10-14 minutes. I always check at 10 minutes and then let them go another minute or two if they need. For this recipe, I slightly undercooked the cookies for a softer texture.
7. Let cookies cool completely.
8. Take ice cream from freezer and add a scoop between two cookies. Place on a cookie sheet lined with parchment and keep in freezer until ready to serve.
9. Enjoy!

Ingredients For the Peach Ice Cream:
1 can full fat coconut milk
2 cups fresh peaches, cut into pieces skins removed
1/3 cup of honey
pinch of salt

Make ice cream:
1. Mix the coconut milk, honey, peaches and a pinch of salt together in a blender or Vitamix until combined.
2. Transfer to your ice cream machine and mix until it reaches a thick consistency.
4. Transfer to a container and keep in freezer until the cookies are baked and cooled.

*TIPS:
I use this ice cream maker and we use it ALL the time! It's well worth the investment.
When assembling the cookies, I gently press them together to flatten the ice cream slightly.
Use parchment to separate the cookies when storing in an airtight container.
I use Native Forest Simple Organic Milk which you can find HERE.

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