Spiced Ice-Cream Cookie Sandwiches Submitted by Monique - Raw Blend

Image of vegan Ice cream cookie sandwich

These Ice-Cream Cookie Sandwiches are spiced to perfection, and taste fantastic as a duo or just on their own. This dessert recipe is a must have for the summertime.


    Spiced Cookies

  • 250g gluten free flour
  • 1/4 cup shredded coconut
  • 1/4 cup coconut sugar
  • 1/2 tsp bicarb soda
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/3 cup date paste
  • 1/4 cup nuttelex or coconut oil (melted)
  • 1 chia “egg” (1 Tbsp chia seeds with 3 Tbsp water)
  • crack of salt
    Ginger Ice-Cream

  • 50ml soy milk (or enough to cover most of the blades)
  • 2 large bananas (frozen)
  • 3 tsp ginger
  • 3 tsp coconut sugar
  • 1/2 cap vanilla essence
  • 2 cups of ice


    Spiced Cookies

  1. Put all the dry cookie ingredients into a large mixing bowl and stir together so spices are evenly distributed.
  2. Add in wet ingredients, and continue mixing. You can use your hands!
  3. Roll into even balls, spread out evenly onto the Sedona silicone or teflon sheet in top of your Sedona tray. Use your hand or a cup to squash down into cookies.
  4. Dehydrate at 63 degrees Celsius for 2 hours then dehydrate at 43 degrees for around 10 hours.
  5. Store in an airtight container.
    Ginger Ice-Cream

  1. Put all the ingredients into the Vitamix container in the order listed and secure the lid.
  2. Select speed 1, turn the machine on and quickly increase to the highest speed.
  3. Use the tamper to effectively press the ingredients into the blades if required whilst processing.
  4. Blend for 30 seconds or until desired consistency is reached.
  5. Stop the machine and serve on your ginger cookies!

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