Recipe #6

Sticky Date Ice-Cream Cookie Sandwiches

Prep Time: 15 min | Cook Time: 20 min | Chill Time: 4-6 hours | Serves: 4-6 cookie sandwiches



  • 500ml carton Zebra Dream Vanilla Dairy Free Ice-cream
    Butterscotch sauce
  • 1/4 cup unsalted butter or vegan butter substitute
  • 1/2 cup coconut sugar
  • 1/2 cup full fat canned coconut cream
  • 1/4 tsp Himalayan pink salt
  • 1 tsp vanilla bean extract


  • 360g pitted dates, roughly chopped
  • 1/2 cup coconut sugar
  • 125g coconut oil
  • 1 tsp baking soda
  • 1 cup gluten free all purpose flour, this is the brand I use
  • 1 cup desiccated coconut
  • 1 egg or flax egg
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean extract



  1. Requires 4-6 hours or overnight prep for freezing
  2. Leave carton of ice-cream out on your kitchen bench to defrost.

Butterscotch Sauce

  1. In a medium sized pot over low heat, melt butter.
  2. Once completely melted, stir through sugar, coconut cream and salt until well blended.
  3. Turn heat to high and bring mixture to a boil. Stirring occasionally.
  4. Once boiling, reduce heat to medium and let the mixture come to a low gentle boil. Cook for 5 minutes, stirring occasionally.
  5. Remove from heat and pour into a clean heat-proof jug or bowl. Place in the refrigerator until completely cool and thick, approx. 1-2 hours. Place in the freezer to fasten up the process. You will be stirring this sauce through the ice-cream once it has melted.
  6. Once ice-cream has defrosted and butterscotch sauce has cooled and thickened, pour into a mixing bowl.
  7. Pour and fold through desired amount of butterscotch sauce into ice-cream, taste test until the perfect butterscotch flavoured ice-cream is achieved.
  8. Line a small rectangle or square baking tray that has sides, with plastic wrap. Pour ice-cream into tray and smooth out evenly. Place in the freezer until completely frozen, approx. 4-6 hours or overnight.
  9. Once completely frozen, remove and take a 2 1/2-inch round cookie cutter and cut out rounds of ice-cream to create the filling. Place on a small plastic lined tray. Once all cut out, place rounds back into the freezer to chill.


  1. Preheat oven to 180ºC (350ºC) and line a baking tray with parchment paper, set aside.
  2. In a medium sized pot, add chopped dates, sugar and coconut oil. Over a medium heat, gently stir until the coconut oil has completely melted.
  3. Keep stirring for a further 5-8 minutes until the dates turn soft and the coconut oil has been well blended through the dates and sugar.
  4. Once soft, add baking soda and mix well. Remove from heat and set aside to cool slightly.
  5. Once cooled, transfer to a large mixing bowl and add flour, coconut, egg, cinnamon and vanilla.
  6. Using a wooden spoon or your hands, mix together until well combined.
  7. Using a 2 1/2-inch round cookie cutter, pick up approx. 2 heaping tablespoons of mixture and press into the bottom on the cookie cutter on lined tray to create a flat round cookie. This will match the size of ice-cream filling. Repeat with remaining mixture.
  8. Bake for 10-12 minutes or until golden all over.
  9. Remove and cool on tray for 5 minutes.
  10. Transfer to a wire rack to cool completely.
  11. Assemble
  12. Remove ice-cream rounds and place sandwich each between 2 of the cookies.
  13. Serve immediately or freeze for later. Defrost for a few moments before serving.
  14. Enjoy!


  • Store any leftovers in the freezer.
  • Leave out for 10-15 minutes to thaw before consuming.