(Recipe) Chocolate and Gingernut Ice Cream Sandwiches

Chocolate and Gingernut Ice Cream Sandwiches



1 1/ 2 cup (150g) Almond meal
1 cup (155g)  macadamias, lightly roasted and coarsely chopped
1 cup (90g) desiccated coconut
2 teaspoons Ground ginger
1 teaspoon vanilla bean powder
1 teaspoon ground cinnamon pinch of Himalayan Salt
8 mediool dates, pitted
1/4 cup (60g) coconut butter
2 tablespoons maple syrop

Ginger caramel ice-cream

  • 1 1⁄4 cups (185g) raw cashews, soaked in cold water overnight
  • 1 cup (250ml) full-fat coconut cream
  • 1 very ripe medium banana oil
  • 8 Medjool dates, pitted extract
  • 2 tablespoons maple syrup
  • c coconut oil
  • 1 tablespoon ground ginger
  • 1⁄2 teaspoon vanilla bean powder
  • Pinch of Himalayan salt
  • 1⁄2 cup (120g) glacé ginger, thinly sliced

Chocolate topping

  • 1⁄2 cup (50g) cacao powder
  • 50g cacao butter, coarsely chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil



  1. Lightly grease and line a 25 x 16 x 3cm tray with baking paper..
  2. To prepare the blondie, combine the almond meal, roasted macadamias, coconut, ginger, vanilla, cinnamon and salt in a medium bowl.
  3. Place the dates, coconut butter and maple syrup in a high-speed blender. Blend until smooth.
  4. Add the blended date mixture to the dry ingredients and stir well, until it begins to bind together.
  5. Press half of the blondie mixture into the base of the tray. Smooth with the back of a spoon. Set the remaining mixture aside.
  6. To prepare the ice-cream, drain and rinse the cashews. Place the cashews and the remaining ingredients, except the glacé ginger, in a high-speed blender. Blend until smooth. Add the glacé ginger and stir through. Pour over the base. Freeze for 2 hours, or until almost set firm.
  7. Place the remaining blondie mixture onto a large sheet of baking paper. Compress together to make a rectangular shape. Cover with another piece of baking paper and roll out to the same size as the base of the tray. Transfer on the baking paper onto a tray. Refrigerate until firm or required.
  8. Slide the firm, rolled out blondie onto the set ice-cream. Trim as necessary. Press gently to secure. Cover and freeze for a further 4 hours, or until set firm.
  9. Slice the firm ice-cream slice into 16 triangular ice-cream sandwiches.
  10. To make the chocolate coating, half-fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.
  11. Line two medium trays with baking paper.
  12. Dip the ice-cream sandwiches into the raw chocolate. Use a knife to spread and coat half of the sandwich and make a defined line. Place on the prepared trays.
  13. If serving immediately, refrigerate for 10 minutes, or until set. Alternatively, freeze until set or required.

These can be stored in an airtight container in the freezer for up to 3 months.


Enjoy! ?



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