When you make these gluten free ice cream sandwiches you will enjoy the perfect blend of creamy vegan ice cream nestled between two soft, gluten-free cookies. Making vegan ice cream sandwiches is a delicious and dairy-free treat that doesn’t take a lot of time. In this recipe, we use storebought dairy free ice cream, to save on time, and we fold in fresh strawberries for some added flavour and fun. These homemade ice cream sandwiches are creamy, refreshing, a little sticky and absolutely delicious. Get ready to sink your teeth into a perfect union of two tender and chewy cookies with velvety ice cream in the middle.
Gluten-free Never Tasted This Good: Discover the Mouth-Watering World of Ice Cream Sandwiches!
- The sweet and chocolatey notes of the cookies intertwine with the lusciousness of the vanilla ice cream, creating a heavenly contrast that satisfies both your cravings for texture and taste.
- Get creative with these gluten free ice cream sandwiches. I suggest following the recipe the first time to make them, but you can easily sub a different flavour of ice cream as the filling down the road, for different flavours.
- The fresh strawberries in these vegan ice cream sandwiches are such a summery touch. It is completely optional but boy does it take the ice cream to another level with a beautiful added sweetness that complements the ice cream and the cookie crust really nicely.
- I wanted to make a raw cocoa cookie crust because there aren’t a lot of gluten free ice cream sandwiches out there that have that classic chocolatey cookie. There are some with a chocolate chip cookie you can buy in the freezer section but it’s harder to find a more classic ice cream cookie sandwich and this recipe came dang close but it has a healthier twist.
The Best Dairy Free Ice Cream
When you are always on the lookout for the best dairy free alternatives, it can get overwhelming. Luckily, I’ve tried a lot of vegan ice cream over the years and my favourites are So-Delicious (coconut-based), Nora’s, and Cosmic Bliss. I find these are the best dairy free ice cream, and I would suggest using one of these brands for this recipe. I also love Nada Moo but it isn’t sold in Canada anymore. But if you are in the USA, it is still sold there, I believe.
How To Make Vegan Ice Cream Sandwiches
- Start by simmering the strawberries with a little maple syrup. Once those are soft, remove them from the heat and let them cool completely. You will be adding these to the vegan vanilla ice cream down the road (if you choose to make these sandwiches strawberry flavour).
- Next, prepare the cookie. The texture of the cookies is chewy and chocolatey- just how a classic ice cream cookie sandwich should be. Simply, add all the cookie ingredients to a food processor and blend it until it’s sticky, and forms into a ball. Then, roll out the batter into two 8×8 squares that are roughly 1/2 cm in thickness. Freeze one of these 8×8 squares in an 8×8 pan for at least 15 minutes. Leave the other square on the counter until the end step.
- While the batter is freezing, remove the ice cream from the freezer to thaw.
- Once the ice cream is a little soft, scoop it into a blender to make it easier to spread onto the cookie. It also makes folding in the strawberry mixture WAY easier. Fold in those strawberries and then remove the cookie crust from the freezer. Evenly spread the strawberry ice cream onto the base cookie. Then add the top cookie 8×8 square on top of the ice cream. Freeze for at least 6 hours and then cut the ice cream cookie sandwiches.
For more vegan ice cream recipes check these out
- Vegan Oreo Blizzard
- Gluten Free Ice Cream Sandwiches
- Homemade Dairy Free Strawberry Rhubarb Ice Cream
- Raspberry Coconut Sorbet
These vegan ice cream sandwiches are bound to be a crowd pleaser. These homemade ice cream sandwiches are the perfect blend of velvety ice cream with two soft gluten free cookies. Ice cream sandwiches are undeniably a beloved treat that brings joy and satisfaction to people of all ages. This recipe is the perfect combination of soft, chewy cookies and creamy, cold ice cream. Whether enjoyed on a scorching summer day or as a special indulgence during any season, these ice cream sandwiches offer a nostalgic and comforting experience that never fails to put a smile on our faces.
Gluten Free Ice Cream Sandwiches
- 1 1/2 cups fresh strawberries (chopped)
- 2 tbsp maple syrup
- 16 medjool dates (pits removed)
- 1/4 cup cocoa/cacao powder
- 1/4 cup raw nuts (cashews or pecans)
- 1/2 cup oats
- 2 tbsp nut butter (almond or cashew)
- 1 tsp vanilla
- 1-2 tbsp coconut oil (room temperature)
- pinch of sea salt
- 2 500mL pints of vanilla ice cream (So Delicious Brand- 1000mL total)
- Chop the strawberries and remove the green leaves. Add to a pot over medium heat. Add in the maple syrup. Bring to a slight boil and then simmer for ten minutes until the strawberries are very soft. Set aside to completely cool.
- Remove the pits from the dates. You want the dates to be soft and chewy in texture. If they are firm soak them in hot water for at least 30 minutes then drain the water. But chewy dates are going to yield the best results.
- Add the dates along with all the other cookie ingredients to a food processor. Start with 1 tbsp of coconut oil, if after a few minutes the batter isn't sticking together add another tbsp. Blend until it is well combined, smooth and forms a sticky ball.
- Divide the batter roughly in half and roll out one half between two pieces of parchment paper, roll until roughly 1/2 cm thick and in an 8×8 square. Do your best to roll it in a 8×8 square becasue you are going to transfer it to a 8×8 pan with the parchement paper on the bottom. Lay it flat in the pan. Freeze for at least 15 minutes in the 8×8 pan (30 is better). Roll out the other half of the batter to the same size (roughly 8×8) and set it aside on the counter. Option to take a fork and add small hole indents to the top layer (just for appearance). **see notes
- When the rolled batter, in the freezer, has been setting for almost the full amount of time, take out the two pints of vanilla ice cream to let them thaw slightly. Once a little soft, add the ice cream to a blender. Blend it until it's smooth (this just makes it more manageable when adding the strawberries). ** If you are not adding strawberries to your ice cream you can skip this step. Blend the ice cream until smooth and then fold in the cooled strawberry mixture.
- Remove the rolled batter from the freezer and spread the ice cream over top. The ice cream should still be SOLID but just easier to spead then if it was straight from the container. Try to evenly spread out the ice cream and then add the other 8×8 square of batter gently on top. Place in the freezer for at least 6 hours (overnight is best).
- Once the sandwiches are frozen solid. Remove them from the freezer. Gently remove the sandwiches from the 8×8 pan (you may need a knife to loosen up the edges). Cut the sandwiches into 6-8 sandwiches. Place back in a sealed container in the freezer or let thaw slighly and enjoy!