Eggnog + Gingersnap Ice Cream Sandwiches (v,gf)


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Eggnog Ice Cream + Gingersnap Florentine Cookies (v,gf)

Recipe by Arianne JonesCourse: Healthy Treats, gluten free, dairy free, vegan

Makes 1L ice cream + about 20 medium cookies – or 10 sandwiches 😉

Ingredients for Eggnog Ice Cream

  • 2 heaping cups of cashews, soaked** 

  • 2 ripe medium sized bananas

  • 1 vanilla bean OR 1 teaspoon of vanilla extract

  •  1 teaspoon freshly-squeezed lemon juice

  • ½  cup maple syrup

  • ¼  teaspoon freshly grated nutmeg, to taste*

  • ½ teaspoon ground cinnamon, to taste

  • Pinch of sea salt

  • Ingredients for Gingersnap cookies
  • 2 ½  cups rolled oats

  • ½  cup coconut sugar

  • 1 teaspoon ground cinnamon

  • 1 ½  Tablespoons ground ginger

  • ½  teaspoon baking soda

  • 1 teaspoon baking powder

  • ½  teaspoon sea salt

  • ⅓  cup coconut oil, melted

  • ⅓  cup brown rice syrup 

  • 2 Tablespoons water

  • 1 teaspoon vanilla extract

Directions For Eggnog Ice Cream.

  • OVERNIGHT SOAKING REMINDER ** Place cashews in a medium bowl and cover with filtered water. Soak for a minimum of 4 hours or overnight. Drain and rinse well. 

    ** If you forgot to soak your cashews overnight, here is a quick soaking hack. All you need to do is place your cashews into a pot, cover with water, and bring to a boil. Once the water is at a boil, remove from heat, cover, and let sit for about 15 minutes. Drain and rinse. They should be softened right up.
  • Combine cashews (soaked and drained) and all other ice cream ingredients in a high speed blender of food processor and blend until completely smooth! May take up to 5 mins.
  • Transfer the ice cream mixture into a covered container and place in the freezer for 4 hours to overnight to set. Thaw for 10-15 minutes before serving. Enjoy! 
  • Making ice cream sandwiches? You wont need to freeze for as long. Freeze for about an hour – or until it has reached a soft serve consistency. Keep Scrolling for assembly.

  • Directions for Gingersnap Cookies
  • Preheat the oven to 350°F (175°C). Prepare two baking sheets with parchment paper. 
    In a food processor blend your oats to a rough flour mixture (having half the oats still be visible). Add to a large bowl and mix with coconut sugar, cinnamon, ginger, baking soda, baking powder and salt. Combine. 
  • In a small saucepan over medium low heat, melt the coconut oil. Once melted, whisk in brown rice syrup*, water and vanilla until the mixture is loose and well combined.

    *Brown rice syrup is incredibly sticky. PRO TIP: coat your spoon or measuring cup with coconut oil before dipping it into the syrup to help the stickyness to slip off easier. 
  • Pour the wet ingredients from the saucepan into the large bowl of dry ingredients and combine well. 

    Oil your spoon with coconut oil to help the sticky dough come off. Place dough balls on the sheet, giving ample room between as they will expand a lot!
  • Depending on how big you want your ice cream sandwiches to be: 
    1 Tablespoon balls will be 8-10 cm (3-4”) in diameter once cooked
    1 teaspoon sized balls will give you 3-4 cm (1-2”) cookies for mini sandwiches
  • Bake for 8-12 minutes depending on their size and let rest for 5-10 minutes before removing from the baking sheet – they will come out still very soft but they will harden once cooled. Don’t be tempted to touch them right out of the oven. Store in a tightly sealed container with parchment paper between layers for up to a week. 
  • I love eating these florentine cookies with tea. Making ice cream sandwiches? keep reading
  • Making Ice Cream Sandwiches
  • Since the cookies are so fragile, it is easier to assemble them while the ice cream is soft (soft serve consistency), as pressing down on the cookie will cause it to crack. If ice cream is fully frozen, let thaw to a soft serve consistency before assembling. 
  • Scoop ice cream on top of one cookie.
    Place another cookie to the top and gently press to set.
    Place cookie sandwiches in the freezer to fully set for 2-4 hours.
  • When you’re ready to enjoy, let thaw for 5 minutes before enjoying. 
  • Keep in the freezer for about a month, the cookies will lose their crunch the longer they are stored, as they will absorb the moisture of the ice cream. Store in a sealed container.


  • * if your nutmeg is ground you may need more as it loses its potent flavor quickly when ground
  • want your ice cream to be colourful? Use natural food colouring powders to colour the ice cream. Ex: beetroot powder, blue magik, turmeric…Seen here is Pitaya (dragon fruit) powder mixed in to create the bright pink colour without any added flavour.

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