Cathy Waterman's daughter Coco Kislinger launched her business, Coco Bakes, while studying at Le Cordon Bleu in Paris; it's where she discovered that she was both dairy- and gluten-intolerant. She sells sweets like the crisp-chewy gingersnap cookies in these ice cream sandwiches.
Slideshow: Gluten-Free Desserts
1/2 cup light brown sugar
1/4 cup grapeseed oil
3 tablespoons Lyle's Golden Syrup (see Note)
1 tablespoon molasses
1 large egg
1 3/4 cups almond meal, such as Bob's Red Mill
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground cloves
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cardamom
Demerara sugar, for rolling
2 1/2 pints dairy- and gluten-free ice cream, such as Luna & Larry's Coconut
Bliss chocolate-hazelnut fudge, softened slightly
How to Make It
In a bowl, thoroughly blend the brown sugar with the oil, Lyle's Golden Syrup and molasses. Beat in the egg. In another bowl, stir the almond meal with the cinnamon, baking soda, cloves, ginger, pepper and cardamom. Stir the dry ingredients into the brown sugar mixture until well blended. Refrigerate the dough for at least 1 hour or overnight.
Preheat the oven to 350° and line 2 baking sheets with Silpats or parchment paper. Scoop the dough into heaping 1-tablespoon mounds and roll into 20 balls, then roll the balls in the demerara sugar. Set the balls 2 inches apart on the prepared baking sheets. Bake the cookies for about 14 minutes, rotating the sheets halfway through baking, until they are slightly firm. Let stand for 5 minutes, then transfer the cookies to a rack to cool completely.
Scoop the ice cream onto the underside of half of the cookies and top with the remaining cookies. Press together slightly and serve.
The cookies can be kept in an airtight container at room temperature overnight. The ice cream sandwiches can be individually wrapped and frozen in an airtight container for up to 3 days.