Vanilla ice cream gingerbread sandwich

Ingredients for 1 servings:

• 40 g hazelnuts, ground
• 200 g flour
• 150 g margarine
• 50 g powdered sugar
• 1 tsp gingerbread spice
• 1 pinch of salt
• 1 tsp baking powder
• 4 tbsp cocoa powder
• 1 pack of vanilla ice cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Recipe without eggs

Mix all the dough ingredients together well and stir with a hand mixer until you have a smooth, crumbly dough. Let it rest for 10 minutes at room temperature. Preheat the oven to 200°C (top/bottom heat). Roll out the dough into a rectangle and prick evenly with a fork. Bake for about 10 minutes. Remove the giant cookie from the oven and cut it in half using a large knife. Let it cool. Once the cookie has cooled, place one half, holes facing down, on plastic wrap and spread with vanilla ice cream. Work quickly so the ice cream doesn’t melt. Cover with the other half, holes facing up, and gently press down. If there is still room for vanilla ice cream on the sides, gently press in with a spoon. Wrap the ice cream sandwich in plastic wrap and place in the freezer for about 1 hour. Then cut into rectangles using a large hot knife and either serve immediately or return to the freezer until needed.