Healthy Gingerbread Ice Cream Sandwiches

If you’ve got a sweet tooth, but don’t want the sugar hit, then do we have a recipe for you! These seriously yummy Gingerbread Ice Cream Sandwiches are vegan, made of good stuff and guaranteed to impress even you grandma! Pop these in your lunchbox for a healthy afternoon pick-me-up and just try not to eat them all at once!


Vanilla bean ice cream:

  • 1 1⁄2 cup cashews, soaked for an hour 1 cup coconut cream
  • 2 tbsp coconut oil
  • 1⁄4 cup coconut sugar
  • 2 tsp vanilla bean powder

Gingerbread biscuits:

  • 1/4 cup buckwheat flour
  • 11⁄2 cup almond meal
  • 1⁄4 cup brown rice flour
  • 1⁄4 cup coconut sugar
  • 2 heaped tsp ground ginger
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • Pinch salt


  1. Preheat the oven to 170 degrees celsius.
  2. In a high-speed blender, place all ‘ice cream’ ingredients. Blend on high until smooth and creamy.
  3. Grease a small rectangular tin and line with baking paper.
  4. Pour the ‘ice cream’ mixture into the tin and place in the freezer to set. Stir every 30 minutes to an hour, using a spoon.
  5. Meanwhile, in a medium-sized mixing bowl, place all ‘biscuit’ ingredients. If the mixture is too dry, add some water one tablespoon at a time until the mixture comes together.
  6. Line a baking tray with baking paper.
  7. Drop tablespoons of the mixture onto the baking tray. Press down gently and form into 16 circles.
  8. Bake for 15 minutes or until lightly golden and allow to cool.
  9. Wait approximately 3 hours (or until the ice cream is set) and sandwich heaped tablespoons of ice cream in between the biscuits. Be gentle to ensure the biscuits do not break. Store in the freezer.

Serve with melted chocolate, if desired.


Creator of the recipe: @coconutandbliss

Makes 8
Prep Time: 20 minutes
Cook Time: 3 hrs, 15 minutes

Looking for more weekend recipe inspo? Check out more of our healthy recipes here.

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