Step 1

Preheat oven to 160°C. Grease 2 baking trays and line with baking paper.

Step 2

Combine quinoa, shredded coconut, almond meal, coconut sugar, xanthan and a pinch of salt in a bowl. Set aside.

Step 3

Place coconut oil, honey, vanilla, bicarb and 2 tbs water in a saucepan over medium-high heat and bring to a simmer. Remove from heat and pour over dry ingredients. Stir until a dough-like consistency. Divide dough into 12 balls, then roll into 8cm-wide rounds and place on prepared trays.

Step 4

Bake for 12-14 minutes, swapping tray positions halfway, or until golden and firm to the touch. Set aside to cool completely.

Step 5

Place small scoops of ice cream on a chilled baking tray lined with baking paper. With a piece of baking paper on top, flatten with your hand to the width of the biscuits. Sandwich each piece of ice cream with two biscuits, then roll edges in extra shredded coconut. Freeze for 30 minutes or until firm.

Step 6

The sandwiches will keep in an airtight container in the freezer for up to 4 weeks.