Imagine biting into a heavenly dessert that transports your taste buds on a magical journey through the vibrant flavors of India - where creamy, spiced ice cream meets perfectly crisp cookies in an irresistible sandwich. These Chai Ginger Ice Cream Sandwiches aren't just a dessert; they're a culinary experience that will make your friends think you've secretly trained with a master pastry chef. Prepare to elevate your dessert game and impress everyone with this unique, exotic treat that balances warmth, sweetness, and a delightful gingery kick!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 8 sandwiches
Ingredients
- 1 cup coconut milk
- 1/2 cup almond milk
- 1/2 cup brown sugar
- 2 tsp chai spice blend
- 1/4 cup grated fresh ginger
- 1 cup oat flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- In a medium saucepan, combine coconut milk, almond milk, brown sugar, chai spice blend, and grated fresh ginger. Whisk together and heat over medium flame, stirring continuously until mixture is smooth and sugar dissolves completely.
- Remove milk mixture from heat and let it cool to room temperature. Once cooled, strain the mixture through a fine-mesh sieve to remove ginger fibers, then refrigerate for 2 hours to chill thoroughly.
- Pour chilled milk mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
- Transfer churned ice cream to a freezer-safe container, cover with plastic wrap, and freeze for at least 4 hours or overnight until firm.
- For cookie base, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine oat flour, coconut sugar, melted coconut oil, baking soda, and salt. Mix until a uniform dough forms.
- Roll dough into small balls, place on prepared baking sheet, and flatten slightly with the palm of your hand. Bake for 10-12 minutes until edges are golden brown.
- Allow cookies to cool completely on a wire rack, approximately 30 minutes.
- To assemble sandwiches, scoop a generous portion of chai ginger ice cream between two cooled cookies, pressing gently to create a sandwich.
- Wrap each sandwich individually in parchment paper and store in the freezer until ready to serve. Best enjoyed within 5-7 days.
Tips
- Chai Spice Blend: For the most authentic flavor, consider making your own chai spice blend using cardamom, cinnamon, ginger, cloves, and black pepper.
- Milk Options: While the recipe uses coconut and almond milk, you can experiment with different non-dairy milks to find your preferred flavor profile.
- Ginger Intensity: Adjust the amount of fresh ginger based on your spice preference. Grate it finely for a more subtle flavor or use more for a bolder kick.
- Freezing Technique: For perfectly firm ice cream sandwiches, freeze the assembled sandwiches for at least an hour before serving to help them hold their shape.
- Storage Hack: Wrap individual sandwiches in parchment paper to prevent them from sticking together and to make serving easier.
- Make-Ahead Friendly: You can prepare the ice cream and cookies separately up to 3 days in advance, assembling just before serving for maximum freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 3g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
