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Vanilla & Coffee Ice-cream Sandwiches

A creamy vanilla cashew and coconut ice-cream sandwiched together between two Coffee Maple Crunch Raw Cookies


Raw Biscuits:

200g Coffee Maple Crunch Better Being Blend

2 tbsp maple syrup

2 tbsp coconut oil

Ice-cream Filling:

2 cup raw cashews, soaked over night, rinsed and drained

200ml coconut cream

2 tbsp coconut oil

1 tbsp vanilla essence

2 tbsp maple syrup


  1. Blend ice-cream ingredients in a food processor on high speed for 2 minutes. Mixture should be creamy and smooth.

  2. Spread ice-cream filling onto a chilled lined baking tray using a spatula. Spread evenly until 2 cm thick. Freeze for 2 hours.

  3. Process biscuit ingredients in a food processor until it reaches a dough-like consistency.

  4. Roll mixture into a large ball and flatten on cutting board with a rolling pin (1/2cm thick). Refrigerate until firm.

  5. Remove Ice-cream from freezer and, with a warm cookie cutter, cut into circles.

  6. Cut rolled biscuit dough with a cookie cutter (same size).

  7. Sandwich ice-cream circles between 2 biscuits each, grab one and indulge!

Makes 6-8 dependent on cookie cutter size

Store remaining ice-cream sandwiches in an air tight container in freezer.


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