Rating: 3 stars
1172 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1172
  • 2 star values: 0
  • 1 star values: 0
  • 1,172 Ratings

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 

December 2013


Credit: © Chris Court

Recipe Summary test

30 mins
2 hrs 30 mins
10 ice cream sandwiches


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

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.


Lyle's Golden Syrup is available at specialty food stores and online at kingarthurflour.com.