Vegan Ice Cream Sandwiches with Gingerbread Cookie Dough

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Vegan ice cream sandwiches with no bake gingerbread cookie dough! These frozen treats are healthy, refined sugar free, gluten free and don’t require an ice cream maker!

Stack of gingerbread ice cream sandwiches in lined loaf tin.

What to expect

  • Only 7 ingredients and easy to make
  • Packed with healthy plant based wholefoods
  • Layers of no bake cookie dough which are fudgy, caramelly and nutty
  • Creamy cashew-based ice cream filling
  • No soy and no dates!

I originally made these ice cream sandwiches for my former cake business and they were so popular that my customers requested them for years! I’ve simplified my commercial recipe for you :).

Vertical stack of gingerbread ice cream sandwiches.

Key ingredients for these ice cream sandwiches

Flatlay of ingredients for vegan ice cream sandwiches and gingerbread cookie dough.

Ingredient notes

Almond or cashew butter helps adds richness and helps bind the gingerbread cookie dough and binds together the almond flour.

Almond flour for the cookie dough so you can eat it without baking!

Cashews and coconut cream are the foundation of our dairy-free ice cream. Coconut cream has the highest fat content out of all types of dairy-free cream which allows us to mimic dairy ice cream as closely as possible, as mentioned by Serious Eats. I used and would recommend Nature’s Charm whipping coconut cream for this recipe!

Maple syrup for a few reasons:

  • Naturally sweetens the cookie dough and ice cream
  • Binds ingredients in the cookie dough
  • Prevents the ice cream from turning rock solid, as highlighted by David Lebovitz.

Gingerbread spices or a mixture of ground ginger, cinnamon and nutmeg. I used LOTS of spices to balance out the nutty flavor of the cookie dough.

As always, all recipe amounts are in the grey box at the bottom of this post!

How to make the cookie dough and ice cream

To make the vegan gingerbread cookie dough, simply add all the ingredients to a large bowl or food processor and mix until combined.

The mixture should be a little drier than normal cookie dough but can be pinched between 2 fingers without breaking.

If you’d like, taste-test the mixture and add more spices, sweetener or water/dairy-free milk as desired. Divide the dough into 2 parts and set aside.

Two image collage showing how to make the gingerbread cookie dough.

To make the ice cream, simply add all ingredients to a high-powered blender and blend until combined. The mixture is ready when the cashews are as fine and unnoticeable as possible.

If you don’t have a high-powered blender, you can use a powerful stick blender or maybe even a food processor. However, this will result in more grainy ice cream.

My stand blender broke so I used my powerful stick blender which was sufficient.

Two image collage showing how to make the cashew coconut ice cream. The final ice cream mixture is runny and smooth.

Assembling the vegan ice cream sandwiches

To save time, it’s important that you follow these instructions closely! I’d recommend using an 8 inch (20 cm) baking dish or a large loaf tin.

It’s best if your baking dish has straight rather than sloped edges (unlike mine) so your ice cream sandwiches are even (but it’s not a big issue either way)

First, line your baking dish with parchment paper. Press half of the vegan gingerbread cookie dough into the bottom of your baking dish.

Then use the parchment paper to lift and remove the cookie dough from the baking dish. Set aside the slab of cookie dough on the parchment paper.

Two image collage of pressing the cookie dough in a lined glass baking dish and removing the dough by lifting the parchment paper.

Next, line your baking dish again with parchment paper again. Press the remaining half of the gingerbread cookie dough into the baking dish.

Pour all the cashew ice cream mixture onto the cookie dough. Cover then freeze for 1-2 hours or until the ice cream is slightly dry to the touch.

Two image collage of pressing the second layer of cookie dough in the baking dish and pouring the cashew-based ice cream on top.

Remember the other slab of cookie dough? Carefully invert it onto the ice cream in the baking dish and lightly press it down. If your baking dish has sloped sides, there may be some exposed ice cream on the sides which is fine.

Cover the dish with your used parchment paper and return it to the freezer.

Final image of gingerbread cookie dough in baking tray with some cashew ice cream on the edges.

Freezing and serving

It will take another 2-4 hours for your vegan ice cream sandwiches to freeze to the perfect consistency. However, this will depend on your baking dish and the coldness of your freezer!

You’ll know when your ice cream sandwiches are ready when you can press the middle of your baking tray and there’s no resistance. That means that your ice cream has frozen!

Use a sharp knife to cut the slab into sandwiches. If you’re having trouble cutting them, run your knife under hot water and cut again.

Depending on how cold your freezer is, you can eat the ice cream sandwiches immediately from the freezer or let them soften for just 5 minutes. However, they will definitely melt if kept outside for more than 30 minutes!

Close up of ice cream sandwiches showing creamy filling.

Other vegan gingerbread recipes

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This post and recipe was originally published in 2017 and updated in 2021.

This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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