Nourish Recipe: GF and Vegan Gingerbread and Peppermint Ice Cream Sandwiches Spice up your holiday celebration with these mouthwatering gluten-free and vegan gingerbread ice cream treats. By Rachel Carr Photos by Rachel Carr Rachel Carr is the Chef and Culinary Manager at the Wanderlust Hollywood Café. Stop by for a bite! The holiday season is in full throttle and entertaining is at its peak. Are you hosting a winter gathering? Or maybe you’re traveling to see family-friends and need a killer recipe to impress? Whatever your December plans might be, you should definitely find a reason to incorporate these Gingerbread and Peppermint Ice Cream Sandwiches. Does it feel weird to eat ice cream in the winter? Maybe, but one taste of these frozen treats and you’ll quickly change your mind. Besides, what’s more festive than the epic combination of peppermint and gingerbread? Candy canes are an essential aspect of the holiday season and the smell of molasses and spice instantly transports us back to our childhood memories. The cookies are soft and cake-y, meaning the sandwich won’t fall apart when you go to build it. Even better, the cookies are made with chickpeas and sweetened with dates, so you stay away from refined sugars while simultaneously getting a hefty dose of protein. Whether you’re cooking for ten or two, baking for health nuts or sweet enthusiasts, these holiday treats are guaranteed to please. Gluten-Free and Vegan Gingerbread and Peppermint Ice Cream Sandwiches Prep time: 1 hour Cook time: 12 minutes Total time: 1 hour and 12 minutes Makes 18 sandwiches INGREDIENTS For the gelato: 2 1/2 cups cashew milk 2 tbsp coconut oil 1/2 cup agave 1 cup young Thai coconut meat 1 tsp peppermint extract or oil 1/4 cup goji berries, soaked 1 hours and drained 2-3 candy canes, crushed For the gingerbread cookies: 1/4 cup vegan butter, like Earth Balance 1/3 cup pumpkin puree 1 cup chopped dates 1/4 cup and tbsp molasses 1 “flax egg” (1 1/2 tbsp ground flax seed and 3 tbsp water set in a dish until gelatinous) 1 cup gluten free all purpose flour 1 1/4 cup cooked chickpeas 2 tsp baking soda 1/2 tsp ground cloves 1 tsp ground ginger 1 tsp cinnamon 1/4 tsp salt Zest of 1 orange To garnish: 2-3 organic candy canes, crushed or pulsed in a food processor INSTRUCTIONS For the ice cream: Blend all the ingredients well until smooth, EXCEPT the candy canes. If you have an ice cream machine, process the mixture according to the manufacturer’s instructions. Fold in the candy cane pieces by hand and place in the freezer to set up. If you don’t have a machine, put the mixture into a pan and freeze until solid, stirring every hour if possible. For the gingerbread cookies: Preheat oven to 375 degrees. Blend all ingredients in your food processor until smooth. Scoop the dough onto a greased or parchment covered baking sheet. Pat down with your fingers to flatten the cookies. Bake for 8-10 minutes. Makes about three dozen small cookies. To assemble: Scoop some of the ice cream in between two of the cooled cookies.Roll in the crushed candy canes on one side of the cookies. Freeze and allow to set. This post originally appeared on rachelcarr.com. For more mindfully-inspired recipes, check out the Wanderlust Find Your True Fork cookbook, available online and through all major book retailers. — Rachel has been preparing raw food/vegetarian/vegan cuisine for over 11 years. Previously, Rachel, was the Head Chef and Manager of a raw food cuisine restaurant, Six Main, which she co-owned in Chester, CT. Rachel has also worked as a Chef in a number of top rated raw food, vegetarian restaurants in the Los Angeles area such as Cru, and by Chole.