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Vegan ice cream sandwiches against a white background decorated with mint leaves. The sandwiches contain layers of mint ice cream between raw chocolate cookies and are decorated with cacao nibs.
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5 from 3 votes

Healthy Vegan Ice Cream Sandwiches (Mint Choc Chip)

These vegan ice cream sandwiches are the perfect indulgent dessert that are healthy and packed with superfoods. Raw and gluten free too.
Prep Time45 minutes
Freezing Time2 hours
Total Time2 hours 45 minutes
Course: Dessert, Snack
Cuisine: American, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 7 people
Author: Elizabeth Emery

Ingredients

Mint Ice Cream

  • 1 cup cashews, soaked overnight and drained
  • 1 400ml can coconut milk - refrigerated overnight, then just the hardened part used (the water can be poured off and reserved for smoothies, you don't need it)
  • 3 tablespoon maple syrup
  • teaspoon peppermint oil
  • ½ teaspoon spirulina (for colour)

Raw Cookies

  • 1 cup almonds
  • cup dates (tightly packed)
  • ¼ cup cacao
  • 1 tablespoon coconut oil
  • ½ teaspoon peppermint oil
  • Pinch salt

To Decorate

  • ¼ cup cacao nibs

Instructions

To Make the Ice Cream

  • Add all ice cream ingredients to a high speed blender and blend for approximately 1 minute until the mixture is really smooth. If needed, scrape the sides of the blender down midway through.
  • Pour the ice cream into a freezer-proof container, and place in the freezer for approximately 2 hours, taking it out and stirring it vigorously about every 20 minutes. (The ice cream will gradually thicken and you need to keep stirring it to stop it getting icy.)
  • Store in the freezer until the raw cookies are ready.

To Make the Raw Cookies

  • Add all cookie ingredients to a food processor and pulse until the mixture comes together.
  • Knead it into a ball, and roll the dough out between two sheets of parchment paper using a rolling pin.
  • When it is about 5mm thick, use a circular cookie cutter about 7.5cm wide to cut 14 circles.
  • Very gently lay the circles on a flat baking tray or chopping board and place in the freezer for 15 minutes to firm up.

To Assemble

  • Sandwich a thick layer of the ice cream between two cookies, and gently press cacao nibs into the outside of the ice cream.
  • Repeat until you run out of cookies and ice cream! (Recipe usually makes about 7.)
  • Store in the freezer until ready to eat. (The cookies themselves can be a little soft - like energy ball consistency - so storing them in the freezer is important as they will soften quite quickly at room temperature!)
  • (Note: these will firm up the longer they're frozen and the ice cream can become a little more icy after several hours, so leave to thaw a few minutes before eating.)

Notes

Peppermint flavour - If you're not a mint fan, feel free to simply omit the peppermint oil and spirulina from this recipe for a regular chocolate flavour. Or you could try adding another oil, like orange or rose. Get creative!