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How to Make Avocado Mint and Gingersnap Ice Cream Sandwiches

Calling all mint dessert lovers to the kitchen.

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Dessert in the form of a sandwich is always friend of ours. These gluten-free and dairy-free sweet treats combine the creamy California Avocado with fresh mint to create the ice cream sandwich of your beachfront dreams. Nestled between two crunchy gingersnap cookies and you have a handheld after-dinner special — or perhaps, a decadent afternoon snack.

Illustration by Drew Bardana

Makes 12 sandwiches


For the avocado mint ice-cream:

1 cup raw cashews

1 (13.5 ounce) can coconut milk

1 California Avocado, sliced

½ cup sugar

½ teaspoon peppermint extract

1 vanilla bean, scraped

1 tablespoon freshly squeezed lime juice

Pinch of salt

For the gingersnaps:

2 cups 1:1 gluten-free flour

2 teaspoons baking soda

2 teaspoons powdered ginger

1 teaspoon ground cinnamon

½ teaspoon ground black pepper

½ teaspoon ground nutmeg

1 cup granulated sugar, plus more for rolling cookies

¾ cup coconut oil

¼ cup molasses

1 egg

1 tablespoon fresh ginger

¼ cup chopped crystallized ginger


  1. To make the ice cream, soak cashews in 4 cups of water and store in the refrigerator for at least 4 hours, or overnight.
  2. Strain cashews and add to a blender, along with coconut milk, avocado, sugar, peppermint extract, vanilla bean, lime juice and salt. Blend until mixture is smooth and well-combined.
  3. Add to your ice cream maker and follow the manufacturer’s instructions.
  4. Transfer mixture to a loaf pan for easy scooping, or any plastic or glass container with a tight-fitting lid.
  5. To make the cookies, preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl whisk together flour, baking soda, and spices. Set aside.
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, combine sugar and coconut oil. Beat on medium-high speed until light and fluffy, about 6 minutes.
  7. Reduce speed to low, and slowly add molasses. Beat until combined. Add egg, and beat until combined, scraping down the sides of the bowl. Slowly add dry mixture a little bit at a time, and mix until well combined. Add fresh and crystallized ginger, mix until combined.
  8. Refrigerate mixture for at least 30 minutes before scooping dough.
  9. Using a cookie scoop, scoop the dough, and roll into a ball, then roll in sugar.
  10. Place a couple of inches apart on a baking sheet. Bake for about 30 minutes, rotating once. Let cool for 10 minutes, then move to a cooling rack to cool completely.
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