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Vanilla Tahini Ice Cream Sandwiches

Indulge in this gluten-free treat that a registered dietician created! It's coated in dark chocolate and made with creamy tahini vanilla cashew-based ice cream—yum.


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Servings: 11 servings  
  • Freeze time: 4-5 hours
  • Prep time: 30 minutes


  • 1 can full fat coconut milk (creamy part only)
  • 1/2 cup raw cashews
  • 1/4 cup pure maple syrup or honey
  • 2 tbsp tahini paste
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 2 boxes Germinal Organic Chocolate Chip Cookies
  • 1/3 cup dark chocolate chips melted with 1 tsp coconut oil (melt in 30 second intervals in the microwave)
  • Sea salt to top
Recipe created in partnership with Gal Cohen, MS RD @holyhealth


Step 1:
Blend everything except the cookies and chocolate in a high speed blender until smooth.

Step 2:
Pour into a freezer safe dish and freeze for 3-4 hours.

Step 3:
Remove from freezer and sandwich 1-2 tbsp of ice cream between two chocolate chip cookies.

Step 4:
Melt dark chocolate chips and coconut oil in the microwave in 30 second intervals.

Step 5:
Lay them on a parchment lined plate or tray and dip half the cookie in melted dark chocolate.

Step 6:
Top with sea salt and freeze for additional 10 minutes to set

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