Peanut Butter Ginger Cookie Ice Cream Cups

Start by making your ginger cookie crust.

1. To a medium bowl add the following dry ingredients and mix.

2. 1 1/2 C almond flour

3. 1/4 C tapioca starch 

4. 1 T ground ginger

5. 1 t baking powder

6. 1/4 t Real salt

7. Then add the following wet ingredients, mixing again.

8. 1/2 C pure maple syrup

9. 1 t pure vanilla extract

10. Lastly add in 1/2 C Enjoy Life chocolate chips and stir.

11. Line a 12 cup cupcake pan with parchment liners. Divide your cookie mixture amongst each cup. Press with your fingers to form cookie dough to the bottom and sides of your liner.

12. Bake at 350 degrees for 15 minutes. Allow to cool a bit then press cookie crust with a spoon to form a hole in the center. This creates room for more ice cream mixture. Set aside.

    

13. Make maple pecans

14. If you do not have pecans or do not have the time you can skip this part.

Make your peanut butter cinnamon ice cream.

1. 1 – 14 ounce can coconut cream or milk

2. 1 C Smucker’s Natural peanut butter

3. 3/4 C pure maple syrup

4. 2 t ground cinnamon 

5. 1 t pure vanilla

6. 1/2 t Real salt 

7. Add all ingredients to a blender. Blend until smooth and creamy. Scrape down the blender sides if needed to really incorporate all the ingredients. Blend again. 

8. Pour ice cream mixture into a bowl for easier access if you choose.

   

9. Use a 1/4 C to scoop your mixture over your cookie cups. You will have some extra ice cream mixture. I usually pour into a freezer container for later.

   

10. Place 3-4 maple pecans atop each ice cream cup if you are using them. 

11. Put your cupcake pan of deliciousness into the freezer to harden. Takes about an hour or two.

12. Remove each cup from your pan. Store in freezer bags or containers until use. 

13. Allow to thaw on the counter about 5 minutes before eating.