Froyo Cookie Sandwich


Serves: 9    Time: 4-5 hours

Gingersnap Cookies:
250g flour
1 ½ tablespoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
100g softened butter
125g sugar
1 egg
30g dark molasses
40g sugar

Peach Frozen Yogurt:
500g FAGE Total 0%
500g fresh peaches, pitted and chopped
85g agave
2 teaspoons vanilla extract


  1. Preheat oven to 170˚ C.
  2. Combine the dry ingredients in a bowl. In another mixing bowl, combine the wet ingredients.
  3. Add dry ingredients to the wet mixture in 2 batches and mix until dough forms.
  4. Form a 3 cm diameter ball and place on a parchment lined baking sheet. Bake for 10-12 minutes and leave to cool.
  5. Place peaches in food processor and blend to a chunky-smooth consistency.
  6. In a large mixing bowl combine yoghurt, peaches, agave, and vanilla.
  7. Whip with an electric mixer and freeze.
  8. Scoop the frozen mixture between 2 gingersnap cookies and place back into a freezer to firm up. Keep in freezer until ready to serve.