Vegan Ice Cream Sandwich with Quinoa Cookies

Vegan Ice Cream Sandwich with Quinoa Cookies

Serves 6 45 minute prep time

Didn’t think clean eating involved ice cream sandwiches, did you? This quinoa ice cream sandwich recipe is a mere taste of recipes and tools you’ll discover as you explore your personalized Thrive Forward program.


  • Maca Chip Quinoa Cookies:
  • 1/2 cup organic maple syrup
  • 1/2 cup soy-free non-dairy butter (such as Earth Balance spread)
  • 1/2 cup raw organic almond butter
  • 1/2 tsp vanilla extract
  • 3/4 cup quinoa flakes
  • 1 cup rice flour (brown preferred)
  • 1/4 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp pink salt
  • 1 bar (broken into chunks or 1/4 cup organic chocolate pieces - 70% cacao preferred) Vega® Maca Chocolate
  • 1/4 cup hemp seeds


  • Preheat oven to 350°F.

  • With a whisk, blend maple syrup, soy-free non-dairy spread, almond butter and vanilla in a medium sized bowl until well incorporated.

  • Combine rice flour, quinoa flakes, baking soda, cinnamon and salt in a small bowl. Add to wet mixture a little at a time and mix until well blended.

  • Add Vega® Maca chocolate chunks.

  • Drop round tablespoon sized portions about two inches apart onto a cookie sheet covered in parchment paper. Sprinkle tops with hemp seeds.

  • Bake for 15–18 minutes or until light golden brown.

  • Cool for at least one minute before removing from cookie sheet.

  • Once cooled, use your favorite vegan ice cream to finish off the ice cream sandwiches.