recipes

Autumn Pink Lady® Apple Ice Cream Sandwich Cookies

Autumn Pink Lady® Apple Ice Cream Sandwich Cookies Chewy spiced gingerbread cookies made with nutty almond flour and warm autumn spices like cinnamon and allspice. Bites of the ginger spiced cookies perfectly compliment our handmade unforgettable buttery ice cream. Swirled candied Pink Lady® apple bites in decedent brown buttered cream churned and sandwiched between spicy gingerbread. For another fun treat, take gingerbread cookie leftovers and crumble into ice cream. Make this your families autumn seasonal treat!

DESIGNED FOR 7 SANDWICHES

Brown Butter Pink Lady® Apple Ice Cream:

  • 1 can (13.5oz) full fat coconut milk
  • 1 cup unsweetened cashew milk *option: unsweetened almond milk
  • 1/4 cup canned coconut cream
  • 1/4 cup ghee, room temperature
  • 3 tsp pure vanilla extract
  • 10 medjool dates
  • 1 tbsp organic gelatin, beef
  • 1/4 cup water
  • 1 batch of spiced pink lady® apple bites *recipe below

Spiced Pink Lady® Apple Bites:

  • 2 medium sized pink lady® apples, finely diced
  • 2 tbsp ghee
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon pinch of fine sea salt

In a sautee pan on medium heat, warm ghee. Add in finely diced apple bites. Sprinkle in sea salt and ground cinnamon. Allow to get golden brown and well cooked. Pour in maple syrup and cook down until apples are candied. Allow to cool.

You Will Need:

  • 1 high speed blender
  • 1 ice cream maker, will require freezing prior to recipe

In a small pot, warm ghee until room temperature. In another small pot, heat water enough to dissolve gelatin. Allow to cool. In a blender, blend pitted medjool dates until achieved paste like consistency. Pour in cashew milk, coconut cream and milk into blender. Pulse until date pieces are well incoperated. Pour in vanilla extract and room temperature ghee. Blend in cooled gelatin water mixture. Finish blending together and put into a freezer safe shallow glass container, we used a glass pie dish. Cover and place inside the freezer for 1 hour. Follow ice cream maker directions – will require freezing basket 8-72 hours depending on brand. Once ice cream maker basket is frozen, turn on machine and slowly pour in ice cream. Allow to churn for 15 minutes. Pour in cooled Spiced Pink Lady® Apple Bites and churn for another 15 minutes. Turn off machine and use a spacula to scrape ice cream into another glass freezer safe shallow container. Place into the freezer for 15 minutes. Pull out and sandwich between two Spiced Ginger Cookies.

Spiced Ginger Cookies:

  • 1 cup ground almond flour
  • 1/2 cup coconut flour
  • 3 tsp ground ginger
  • 3 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp fine sea salt
  • 1 organic medium egg
  • 1 tsp pure vanilla extract
  • 1/4 cup extra virgin coconut oil, room temp
  • 1/4 cup organic pure applesauce *option: cook down pink lady® apples
  • 1/4 cup maple syrup 2 tbsp bourbon smoked sugar, save for topping

Preheat oven to 350 degrees. In a glass bowl, mix together with a fork all dry ingredients except smoked sugar. In another bowl, mix together coconut oil at room temperature, apple sauce, maple syrup and vanilla extract. Mix in one medium sized egg. Combind wet ingredients in a standard mixture or with a handmixer. Slowly add in dry ingredients. Adjust spice to taste. On a cookie sheet with parchment paper, using an ice cream scoop, spoon cookie dough in desired cookie sizes. Press each cookie down, these will not spread. We aimed for 14 small sized cookies. Sprinkle and press bourbon smoked sugar on cookies. Place into the oven for 15-20 minutes. Look for crisp golden edges. Allow to cool on the baking sheet for 5 minutes and cool rack for 20 minutes.

Recipe & Photography by Megan Ameral

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