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Chinese five Spice, Ginger & Sesame Ice Cream Sandwich

Chinese five spice is a favourite mix of mine but is usually reserved for savoury dishes, however the flavours work beautifully in this ice cream sandwich. I’ve paired it with ginger and sesame to keep with the asian flavour vibe and it’s worked so well, try and see for yourself! 


Recipe information

Raw, Vgn
Serves 4
5 hours


For the cookies

1 cup almonds

2 tsp Chinese five spice

1/2 tsp cinnamon

1/2 tsp sea salt

8 medjool dates, pitted

2 1/2 tbs cacao powder

6 tbs coconut oil, melted



For the ice cream

2 frozen bananas

3/4 can coconut cream

1 tbs ginger, ground

4 tbs tahini

1/3 cup maple syrup

1/3 cup coconut oil, melted

1 tsp sea salt



To make the cookies, place all ingredients in a food processor and process until you reach a coarse crumb but the mixture sticks together when you pinch it.

Use your hands to mould the mixture into two balls, wrap them in foil and place them in the freezer for 10 minutes.

Take the dough out of the freezer and roll out to approximately 1/3 inch thick on a clean dry surface. Use a cookie cutter 2 1/2 inches in diameter to cut out 4 pieces, set them aside. Do the same with the other dough ball except leave them in the bottom of the cookie cutter. Place the cookie cutters and the previously cut cookies on a tray lined with baking paper and transfer to the freezer for 10 minutes.

To make the ice cream place all ingredients in a blender and process until smooth. Take the cookies out of the freezer and pour ice cream evenly into each cookie cutter, place the other cookies on top to form a sandwich. Gently press the cookie down then place them in the freezer again for 4 hours.

Allow them to thaw for 10 minutes before eating. To remove them from the cookie cutter gently push down on them with your thumbs.