Gingerbread Peppermint Ice Cream Sandwich
Prep time: 
Cook time: 
Total time: 
For the Gelato
  • 2½ cups cashew milk
  • 2 Tablespoons coconut oil
  • ½ cup agave
  • 1 cup young Thai coconut meat
  • 1 teaspoon peppermint extract or oil
  • ¼ cup goji berries, soaked 1 hours and drained
  • 2-3 candy canes, crushed
For the Gingerbread Cookies
  • ¼ cup vegan butter, like Earth Balance
  • ⅓ cup pumpkin puree
  • 1 cup chopped dates
  • ¼ cup + 2 Tablespoons molasses
  • 1 “flax egg” (1½ Tablespoon ground flax seed and 3 Tablespoons water set in a dish until gelatinous)
  • 1 cup gluten free all purpose flour
  • 1¼ cup cooked chickpeas
  • 2 teaspoons baking soda
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • zest of 1 orange
To assemble
  • 2-3 organic candy canes, crushed or pulsed in a food processor
For the Peppermint Ice Cream
  1. Blend all the ingredients well until smooth, EXCEPT the cany canes. If you have an ice cream machine, process the mixture according to the manufacturer's instructions. Fold n the candy cane pieces by hand and place in the freezer to set up. (If you don't have a machine, put the mixture into a pan and freeze until solid, stirring every hour if possible.)
For the Gingerbread cookies:
  1. Preheat oven to 375.
  2. Blend all ingredients in your food processor until smooth.
  3. Scoop the dough onto a greased or parchment covered baking sheet. Pat down with your fingers to flatten the cookies.
  4. Bake for 8-10 minutes. Makes about 3 dozen small cookies
To assemble:
  1. Scoop some of the ice cream in between 2 of the cooled cookies. Roll in the crushed candy canes on one side of the cookies. Freeze and allow to set.
Recipe by Plant Craft at