Last week I made Vegan Chai Ice Cream* and fell in love. The creamy, spicy-sweet goodness that is this cashew-based dessert has made me a vegan ice cream belieber. I’m never going back. While I could’ve just eaten the entire batch as is, I had a sneaking suspicion it could somehow be elevated. Fate would have it that John asked me that same day whether or not we had any ice cream sandwiches on the site. The short answer was: yes. Yes, we do. However, there could always be more, right? *Learn more about the origins of chai here! What pairs well with chai? My mind immediately went to these gluten-free vegan ginger cookies I shared over Christmas. When made into circles instead of cutout shapes, they tend to be a little more tender and easy to work with. Plus, hello! Ginger cookies + chai ice cream? Match made in heaven! I intentionally under-baked the cookies just a tad so they would be extra soft and tender when biting into, especially when frozen. It worked wonders for the texture! However, if you’re into a crispier bite, bake them another 1-2 minutes. Either way, the flavor will be amazing. Friends, I am SO stinking excited about how these turned out! They’re: CreamySlightly spicySweetTenderPerfectly ginger-yBeautifully infused with molasses flavorSpot-on chai tastinessSuper satisfying& Kind of perfect I take that back. Absolutely perfect. And when you bite in?! Oh man! The cookie texture is tender and moist and the ice cream melts perfectly – super velvety and creamy. Plus, the chai-ginger combination is to die for. You must try these babies! And if you do, tag @minimalistbaker on Instagram! I’d love to see!
