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a stack of ice cream sandwiches with strawberries poking out

Gluten Free Ice Cream Sandwiches

Enjoy the perfect blend of creamy vegan ice cream nestled between two soft, gluten-free cookies, creating a delightful treat for everyone to savour.
Prep Time 30 minutes
Passive Time 6 hours 30 minutes
Total Time 7 hours
Servings 8 sandwiches


Strawberry Filling

  • 1 1/2 cups fresh strawberries (chopped)
  • 2 tbsp maple syrup

Raw Cookies

  • 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

Ice Cream

  • 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 8x8 square. Do your best to roll it in a 8x8 square becasue you are going to transfer it to a 8x8 pan with the parchement paper on the bottom. Lay it flat in the pan. Freeze for at least 15 minutes in the 8x8 pan (30 is better). Roll out the other half of the batter to the same size (roughly 8x8) 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 8x8 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 8x8 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!


I found rolling the batter into a perfect 8x8 square to be a little tricky. Initially just roll it to 1/2 cm in thickness, then take a knife and outline almost an 8x8 square with a slight indent (via the knife). Don't just cut away the excess. Where the knife made the outline, fold the excess back into the batter and gently roll it out. I did this a few times and my square wasn't perfect but it worked!