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Ginger cookies and chai ice cream ... they're delicious on their own, but even more powerful together.

Raw Vegan Ice Cream Sandwiches

serving time5


  • Ginger Cookie Ingredients:

  • 1.5 cups shredded coconut

  • 6-8 dates

  • 1/4 cups almond butter

  • 3 tablespoons molasses

  • 1 teaspoon ground ginger

  • 1/4 teaspoon salt

  • Chai Ice Cream Ingredients:

  • 2 cans full-fat coconut milk, chilled overnight

  • 8 - 10 dates, pitted and soaked in warm water for at least 15 minutes

  • 1 cup chai tea (very strong // 3 bags per cup)

  • 1 teaspoon vanilla


  1. To make cookies - in a food processor, grind coconut into flour.

  2. Add remaining ingredients and blend until fully combined.

  3. Place dough in refrigerator for 1 hour to chill - this will make it easier to work with.

  4. Roll out the dough between two sheets of waxed paper.

  5. Using cookie cutter, cut into circles.

  6. Place in dehydrator overnight or in oven at 200* for 1-2 hours until firm.

  7. To make ice cream - place mixing bowl in freezer to chill for 10 minutes.

  8. Add dates and chai tea to food processor and blend until completely smooth.

  9. Scoop the coconut cream from the coconut milk cans and into the chilled bowl (set aside the liquid for other use - you don't need that).

  10. Using a mixer, whip until creamy, then add remaining ingredients.

  11. Place in freezer, freeze overnight.

  12. To assemble, take one cookie, put ice cream on it, take other cookie, place on top. EAT

Raw Vegan Ice Cream Sandwiches




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Today we're making ice cream sandwiches. There are two delicious parts. You got your ginger cookies, and your chai ice cream. Both of which are delicious on their own, but when you put them together it's just magic. Let's go make them. Blackstrap molasses is kind of an old school sweetener. It's packed with iron, calcium, and magnesium. And it's also really good for your hair. Blackstrap molasses, because I'm worth it. So we're gonna start off making our ginger cookies. Super simple, I'm gonna throw some dates into the food processor. They add a bit of sweetness to the cookie, they also are the glue that holds the cookie together. Remember to take out the pits though. Because if you blend with pits, it's the pits. And I'm just gonna blend these by themselves because I want to make sure they get really thoroughly blended and turned into almost a paste. Okay, that's great. Now, I'm going to add the almond butter. Kind of just helps it bind. Now I'm going to add in my molasses. My blackstrap molasses. You gotta have molasses in your ginger cookies. It's as slow as molasses. Actually I'm just gonna blend this to make sure all of this gets nicely incorporated before we move on. And now I'm gonna add some ground ginger, that's an important one in ginger cookies. A bit of salt. And some coconut flower. Now this is just shredded coconut that I ran through the food processor ahead of time to turn it into a coconut flower. And give it one more little blend. Just gonna smoosh down the sides a bit, because sometimes the wet stuff gets stuck at the bottom. Don't get stressed. Okay, this looks great. I'm gonna pull out my saran wrap, put the dough straight on to here. Just roll it into kind of a little ball. It doesn't have to look perfect for this part. And we're just gonna put this in the fridge for about an hour to make it a little easier to work with. Because sometimes when it's room temp it can be really sticky and hard to roll out. Okay, so I've got my cookie dough chilling in the refrigerator and I got my chilled bowl because to start making the ice cream it's not totally necessary but it really sets up best in a cold bowl. Now I'm gonna open up my two coconut milk cans. I'm just gonna flip them. These have been chilling overnight. So the great part about this is that you just get to pour out the liquid at the top and then you're just left with the meaty part, which you're going to put into your chilled bowl. And now we're gonna whip this up. So you're probably wondering why we aren't just mixing this up in the food processor. Cause we're about to throw everything in the food processor. But we have to do this part because it kinda gets some air into that coconut meat, makes it light and fluffy and it's an important part of the texture of the ice cream. So this is what we're going for. We're just gonna set this aside for a second while we add the other ingredients of our ice cream. One of which is dates that have just been soaking in some water. Also just some straight chai tea. This is brewed really strong, but that's just so the flavor can really come out. I'm also gonna add in some vanilla and just a pinch of salt. And let's blend this. And last thing, we just need to add in our coconut. And this is really serving as the base of the ice cream. And blend. This is great, it blends really quickly. So we can just pour it straight into this container. And now, this mess is going in the freezer, brb. So I just popped my ice cream into the freezer and I grabbed my dough which had been refrigerating for an hour in TV time. Now we're just gonna roll it out. It's easiest to do if you have some wax paper, and you use a rolling pin to roll it out between the two sheets. Let me show ya. Here's our little hockey puck of dough. And we're gonna put it between the two sheets. So I like to just kind of smoosh it out a little with my hands. Give it a nice massage. It's got a lot of knots. And now I'm just gonna roll it. So I'm just trying to get the little mounds that are in the middle here. Okay, we're done with this. And now we're just gonna cut little cookies. So we made 10 cookies, that's gonna give us five ice cream sandwiches. And for the rest of these little scraps, I'm just gonna pop them in the freezer for later. But for now I just have these on my tray, and they're gonna go in the dehydrator overnight. And I will see you tomorrow, probably in the same dress. Good morning! It's the next day, surprised you didn't notice. Let's have some ice cream sandwiches for breakfast, shall we? These cookies have really firmed up. They're gonna have a nice crisp bite when you get in there. They need to be firm enough to hold the ice cream, that's an important part. And then we're just gonna smoosh this down, either with your fingers or if you're on video, with a spatula. Eh? I wanna eat that, but I'll make another one. Oh man!