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Gingerbread cookie dough ice cream sandwiches

Servings: 12


Gingerbread cookie dough

Ice cream

  • 2 1/2 cups raw cashews, soaked in water for at least 2 hours then drained
  • 2 1/2 cups canned coconut cream
  • 4 pitted medjool dates
  • 1 tsp vanilla bean powder or extract
  • 1 tsp ground cinnamon
  • 4 tbsp sweetener or sugar, of choice


  • For the gingerbread cookie dough, add all ingredients to a large mixing bowl and mix with a spoon or with hands. If your mixture is dry, add a dash of water and mix until combined. The dough should be pliable and easily rolled into balls. (1)
  • Press half of the dough into a lined loaf tin to form a flat base. Turn the tin over onto a flat surface allowing the base to pop out.
  • Press the second half of the dough into the lined loaf tin.
  • For the ice cream, add all ingredients except the maple syrup to a high-powered blender. Blend until extremely smooth.
  • Pour half of the ice cream mixture into the tin. Spoon maple syrup on top then swirl with a knife. Pour the second half of the ice cream mixture into the tin and repeat with the remaining maple syrup.
  • Set tin aside in the freezer for at least 4 hours or until ice cream is firm.
  • Press the remaining dough on the top of the set ice cream, then set in freezer for 30 minutes or until firm.
  • Cut into slices with a sharp knife and enjoy!


1. The dryness of your cookie dough mixture will depend on how runny your almond butter was. I used home-made almond butter which is more solid than store-bought almond butter