Coconut-Ginger Ice Cream Sandwiches
For the Ice Cream:
3 14-oz. cans coconut milk (approximately 5 cups)
2 Tbsp. agar-agar flakes
2-3 vanilla beans
1/8 tsp. sea salt
1 Tbsp. vanilla extract
1 cup maple syrup
2 Tbsp. melted coconut oil
For the Cookie:
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Pinch of salt
3/4 cup margarine, at room temperature
1 cup sugar
Egg replacement equivalent of 1 egg
1 Tbsp. soy milk
1/4 cup molasses
To Assemble:
1 cup coconut flakes
For the Ice Cream:
• In a medium saucepan, use a wire whisk to combine the coconut milk, agar-agar, vanilla beans, and sea salt.
• Bring to a simmer, cover, and cook over medium-low heat until the agar-agar is completely dissolved, stirring often.
• Remove from the heat and discard the vanilla beans. Stir in the vanilla extract and the maple syrup. Pour into a shallow pan and cool in the refrigerator for approximately 25 minutes, or until firm.
• In a blender, combine small amounts of the milk mixture and the coconut oil until creamy. Repeat until the remaining milk mixture and oil have been blended.
• Pour into a bowl and stir, adding additional maple syrup and vanilla if desired.
• Pour into an ice-cream machine and churn until firm.
For the Cookie:
• Preheat the oven to 350ºF.
• In a large bowl, combine the flour, ginger, baking soda, cinnamon, cloves, and salt.
• In a separate bowl, whip the margarine and sugar until fluffy. Add the egg replacer, soy milk, and molasses. Gradually add the dry ingredients.
• Shape 2 Tbsp. of dough into a ball and press onto the cookie sheet. Bake for 8 to 10 minutes, or until the edges are browned. Remove and cool on a wire rack.
To Assemble:
• Preheat the oven to 350ºF.
• Spread the coconut onto a baking sheet and cook for 2 to 4 minutes, stirring often, until lightly browned.
• Spoon 1/4 cup of ice cream onto the flat side of a cookie. Spread to coat one side of the cookie (or see the measuring cup tip above). Top with another cookie. Roll the edges of the ice cream cookie in the toasted coconut. Repeat with the remaining ingredients. Wrap in plastic wrap and freeze for 30 minutes. Remove the plastic wrap and serve.
Makes 6 to 8 servings
