Feed Your Beauty: Gingersnap Peppermint Ice Cream Sandwiches

It just wouldn’t be the holiday season without a little peppermint treat! So when we found this recipe for Gingersnap Peppermint Ice Cream Sandwiches we had to roll our tongues back in our mouths! Not only is this the perfect holiday treat BUT it is made with coconut milk which is simply skin-ful! Coconut milk is rich in vitamins A and C, calcium, iron and natural proteins, all of which contribute to smooth and radiant skin! It hydrates dry skin, improves skin elasticity, and you can even use the leftover coconut milk as a natural make-up remover by mixing it with some coconut oil! So go ahead and indulge in this incredible dessert!

Ingredients:

14-ounce can regular coconut milk
14-ounce can light coconut milk
½ cup honey
1 teaspoon vanilla
2 teaspoons peppermint extract
Soft ginger molasses cookies

4 candy canes or assorted peppermint candies

 

The night before serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker (or make it without the machine). Transfer to a sealable container and freeze overnight.

Make the ginger cookies. To make mini cookies as pictured above, roll dough into into ¾ to 1-inch balls. Cool cookies completely before assembly.

To assemble, crush the candy canes by placing them in a sealable bag and crushing with a rolling pin. On each cookie, spread some peppermint ice cream; top with another cookie. Roll the outside of the ice cream with peppermint candies (or use your fingers to line the ice cream). Freeze in a sealable container. Serve frozen within a few minutes from removing from the freezer.

Source: A Couple Cooks