Guilt-Free Gingerbread “Ice Cream” Sandwiches Are The New Go-To Treat
Because everyone needs a little something sweet…
Want ice cream without the fat? Try this recipe with no butter or cream.
What You Need
Ice cream (makes 8 ice cream scoops):
300g banana (about 3 bananas)
Cookies (makes 16 round cookies more):
100g castor sugar
½ tsp mixed spice
½ tsp ground ginger
2 tsp cocoa
150g golden syrup
300g self-raising flour
1/ For the ice cream, peel and slice the bananas and place in a Tupperware with the raspberries. Freeze overnight.
2/ Process the frozen raspberries and bananas in a food processor or with a handheld blender until smooth. Freeze until required – no longer than five hours.
3/ For the gingerbread, preheat the oven to 180°C and grease a baking sheet with butter.
4/ Whisk together the egg, sugar, spices and cocoa until well combined.
5/ Add the syrup and flour, alternating between the two, and mix to form a dough. Leave to rest for 30 minutes.
6/ Roll out a piece of dough on a floured surface (two to five millimetres thick). Press out six-centimetre diameter circles and bake at 180°C for seven to 10 minutes.
7/ Once cooled, sandwich two cookies with a scoop of raspberry and banana ice cream and serve.
Makes 8 sandwiches. Per 151g serving: 1 170kJ, 1g fat (0g sat), 560mg sodium, 68g carbs, 4g fibre, 19g sugars, 5g protein