GingerBread Ice-Cream Sandwiches

Prep Time: 20 mins

Freezing Time: 4 hrs

Total Time: 4 hrs 20 mins

Add all ingredients to a large mixing bowl or food processor and mix until they are well combined. The cookie dough should be pliable but a little dryer than typical cookie dough. The consistency should be such that you should be able to pinch it between two fingers without breaking.
If your cookie dough is a little dry, add a little dairy-free milk (you may choose regular dairy milk, too if you prefer it more) and mix again. Now, divide the dough into 2 parts and set aside.

Add all of the ingredients to a high powered blender and blend until as smooth as possible. Set aside.

Line an 8 inch (or any other suitable size) square baking tin with parchment paper with some paper coming up the sides of your tin.
Firmly press one part of the cookie dough into your baking tin to form a flat base. Freeze it for half an hour. Take it out by pulling on the sides of the parchment paper to remove the firmed up slab of cookie dough and set aside in the fridge.
Press the second half of the cookie dough into the lined baking tin (just the way you lined it previously). Freeze it for half an hour to prevent ice cream from seeping in.
Now, take it out and pour all of the cashew ice cream mixture on top.
Freeze the baking tin for 1-2 hours or until the surface is just dry to the touch.
Carefully invert the first slab of cookie dough (refrigerated in Step 2) on top of the ice cream.
Set aside in the freezer for another 1-2 hours or until firm. It is ready when you press the center of the baking pan and there’s no resistance (which means your ice cream has set). Take out the ready sandwich slab by pulling out the hanging paper.
Use a sharp knife to cut into slices. Enjoy immediately or store leftovers in an airtight container in the freezer for up to 2 weeks.