Ginger Mango Ice Cream Sandwich

I have been enjoying these low sugar dairy free treats in the heat of the summer. Yum! A great treat for guests.

Ingredients for Cookie:

• 1 cup almond flour

• 1/4 tsp baking soda

• pinch of sea salt

• a heaping 1/4 tsp ginger

• a heaping 1/4 tsp cinnnamon

• 1/4 tsp allspice

• 2 T monk fruit granules

• 4 T coconut oil

• 2 T molasses

• 1 egg

Here’s How:

1. Mix all dry ingredients, and mix all wet ingredients separately, then combine.

2. Chill for a minimum of 30 minutes.

3. Preheat oven to 325.

4. Form into balls, at least 8 cookies.

5. Press onto a cookie sheet covered with parchment paper.

6. With moist fingers, flatten cookies to 1/4” thick.

7. Bake for 10 minutes, let cool

Ingredients for Mango Sorbet:

• 2 cups frozen mango cubes

• 1 T lime rind

• juice of 1 1/2 limes

• 1 T monk fruit

• 1 T real maple syrup

• 1/4 cup coconut or almond milk, slowly added till mixture creamy

Here’s How:

1. In a food processor, blend mango.

2. Add rest of ingredients, slowly adding milk as food processor blends mixture and watch for desired consistency.

3. Freeze for 30 minutes.

4. Spread inside cookie and cover with other cookie.

5. Wrap in parchment, and place in a zip lock baggie and store in freezer until ready to enjoy!