Who needs the ice cream truck when you can make easy Ice Cream Sandwiches at home!? These ice cream bars start with a creamy, no-churn vanilla ice cream stuffed between no-bake chocolate cookies. These are so simple to make, you can easily keep your freezer stocked all summer long! They are gluten-free, dairy-free, and made without an ice cream maker!
Ice cream sandwiches are the most nostalgic summertime treat. I remember them being my favorite frozen dessert growing up. Something about trying to eat them in the heat of summer, having the ice cream and chocolate melting all the way down our arms LOL.
I love making my favorite childhood treats at home with more wholesome ingredients. These start with a no-bake chocolate cookie base that is made out of oats, cocoa powder, and dates. Then they are sandwiched between an ultra creamy cashew-based ice cream. They’re soft, creamy, and so indulgent while containing a fraction of the sugar of the classic ice cream bar. These are perfect for anyone consuming a gluten-free, vegan, grain-free, or paleo-ish diet!
Classic ice cream sandwiches consist of vanilla ice cream stuffed between chocolate wafer cookies. I wanted to create a no-bake version that was not only nutrient dense, but sort of gave off the same flavor and texture of the classic. I am obsessed with these bars and hope you will be too!
Why you’ll love this recipe
- Homemade ice cream sandwiches are made without heavy cream, butter, sweetened condensed milk, or refined sugar.
- These ice cream sandwiches require no baking and are made without an ice cream machine.
- They are gluten-free, refined sugar-free, and dairy-free.
- They taste so nostalgic to the classic childhood frozen dessert!
- Gluten-free ice cream sandwiches make a healthy snack for kids and toddlers!
- They’re versatile! You can switch up the ice cream filling by adding in some fruit, chocolate chips, etc.
- Individual sandwiches are so fun to eat and perfect poolside!
Homemade gluten-free ice cream sandwich recipe video
How to make homemade ice cream sandwiches
Full measurements & steps are in the recipe card at the bottom of the post!
equipment
- Food processor
- Loaf pan
- Spatula
ingredients & substitutions
No-bake cookie crust
- Oat flour: Because the ice cream filling is packed with healthy fats, I wanted to balance out these ice cream bars with some energizing carbohydrates. Oats blend down to make a great cookie-texture and make a cost-effective
- Chocolate Protein powder: Chocolate protein powder adds a little extra flavor and protein to the recipe, however you can sub in more oat flour! I love using Macro Mike protein powder as it adds so much flavor and sweetness without adding refined/processed sugar! You can use my code “amb-dani” for a discount!
- Cacao powder: Cacao powder offers tons of antioxidants to the recipe, although you can use regular cocoa powder as well.
- Medjool Dates: Dates work as a binder, holding the dough together. They also add some natural sweetness to the cookie layer. Medjool dates work best!
- Maple syrup: Maple syrup or honey can be used. They both work as a binder while also adding a little flavor and sweetness.
- Pantry staples: vanilla extract, sea salt
Ice cream filling
- Raw cashews: this bag is huge and the best price i’ve found! You can soak the cashews in a pot of water to make them easier/creamier when blended!
- Full-fat canned coconut milk: The fat content of full-fat coconut milk is needed to create an ultra-creamy ice cream layer that doesn’t get icy when frozen!
- Coconut oil: This works as a stabilizer for the ice cream, keeping it lush and creamy!
- Maple syrup: You can use honey or another sticky sweetener.
- Lemon juice
- Pantry Staples: Vanilla extract, sea salt
Steps to make Homemade ice cream sandwiches
First, you’ll start by creating the cookie base. Simply add everything to a food processor, processing until everything comes together. Grab a bread loaf pan and line it with parchment paper. Press half of the dough into the bottom of the pan, evenly and firmly. Using the parchment paper, remove it from the pan. Fold the parchment paper over the dough and place it in a flat place in the freezer. This is going to be the top cookie layer for the ice cream sandwiches.
Place another piece of parchment paper into the loaf pan and do the same with the remaining dough. Leave this layer in the pan.
Next, make the ice cream filling by blending everything together in a high powered blender. Pour the ice cream mixture over the bottom cookie layer. Place the pan in the freezer for 2-3 hours until it’s firm enough to press the other cookie layer over top. After placing the cookie layer on top, gently press it down onto the ice cream layer to ensure it all sticks and stays together.
Remove the bars from the pan and slice into bars. Store the individual bars in an air-tight container in the freezer.
Can I use store-bought ice cream?
Yes! I would let the ice cream thaw a little to make it easier to work with. Simply spread it out evenly over the bottom cookie layer, then press the top cookie layer over top. Return to the freezer for an hour or so before cutting into slices.
FAQ’s, Tips, & Tricks
- How to make clean cut sandwiches: Before cutting them into bars, I like to trim the very edges to create clean cut lines. Then I cut them into rectangle bars/sandwiches. You can then cut each bar into thirds to create smaller bite-sized sandwiches.
- How to store homemade ice cream sandwiches: Store ice cream sandwiches in an air-tight container in the freezer. If your bars are too firm for your liking, let them sit out at room temp for 5 minutes before enjoying for the creamiest texture!
- How long do ice cream sandwiches last? They will last up to a month in the freezer!
- Tip: Instead of cutting them into larger bars/rectangles, you can cut them into smaller squares to make more and have more of a single serving bite!
Ice cream sandwich Variations
- Add sprinkles to the ice cream!
- Stir in cacao nibs or chocolate chips to the cookie dough.
- Add a few crushed cookies to the ice cream filling to create cookies and cream ice cream sandwiches.
- Throw in a few cookie dough protein balls for cookie dough ice cream sandwiches.
- Stir fresh diced strawberries to the ice cream filling for strawberry ice cream bars.
More healthy ice cream recipes to try
- Strawberry shortcake ice cream bars
- Vegan pistachio ice cream
- Frozen yogurt bites
- Chocolate covered yogurt clusters
- Snickers ice cream cake
- Healthy cookie dough ice cream
- Protein ice cream bites
- Vegan frozen yogurt
- Blueberry crisp ice cream
If you make this and love, it’d mean the world to me if you left a star rating and review below and tag me in your creations @danishealthyeats on instagram! x
Homemade Ice Cream Sandwiches (Gluten-free, Dairy-free)
Ingredients
Cookie layers
- 1 cup oat flour
- 1/3 cup of your favorite chocolate protein powder *See notes. Can sub more oat flour
- 1/2 cup cacao powder
- 1/3 cup + 2 tbsp almond butter or other nut butter
- 1/2 cup packed medjool dates
- 3-4 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1-2 tbsp water, as needed
Ice cream
- 1 1/2 cups cashews
- 2/3 cup coconut cream *solid white cream from the top of a can of full-fat coconut milk
- 1/3 cup maple syrup or honey
- 1/3 cup coconut milk *from the can of coconut milk. The liquid!
- 1 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp coconut oil, melted
- good pinch of sea salt
Instructions
- If you don't have a high powered blender, or you want to ensure you get super creamy ice cream, soak the cashews prior to using! Set a small pot of water over high heat. Add the raw cashews. Let the water come to a boil, then turn the water off. You can leave the pot on the burner. Let the cashews soak for 20 minutes or so, strain the water, then use them in the recipe!
Cookie layers
- Add all of the dough ingredients besides the milk or water to a food processor, processing until everything comes together. The mixture shouldn't quite be a dough yet. You can taste it and decide if you'll want it a little sweeter – if so, you can add 1-2 tbsp extra maple syrup and process again. (Skip this if you don't want it sweeter). Then, Gradually add 1 tbsp water at a time, as needed, until a smooth dough forms. It shouldn't be sticky, but rather form a nice, smooth dough that holds together easily.
- Grab a bread loaf pan and line it with parchment paper. Press half of the dough into the bottom of the pan, evenly and firmly. Using the parchment paper, remove it from the pan. Fold the parchment paper over the dough and place it in a flat place in the freezer. This is going to be the top cookie layer for the ice cream sandwiches
- .Place another piece of parchment paper into the loaf pan and do the same with the remaining dough. Leave this layer in the pan.
Ice cream
- Next, make the ice cream filling by blending everything together in a high powered blender until smooth, scraping down the sides as needed. You can taste & adjust as you'd like. Pour the ice cream mixture over the bottom cookie layer.
- Place the pan in the freezer for 2-3 hours until it's firm enough to press the other cookie layer over top.
- Once it's set, place the other cookie layer on top, gently press it down onto the ice cream layer to ensure it all sticks and stays together. Remove the bars from the pan and slice into bars.
- Store the individual bars in an air-tight container in the freezer
Video
Notes
- Protein powders: I use a plant-based pea protein. Whey protein powder may cause a different texture (you may need less/more water). Collagen won’t work as it’s not absorbent enough. I love using Macro Mike protein powder as it adds so much flavor and sweetness without adding refined/processed sugar! You can use my code “amb-dani” for a discount!
- How to make clean cut sandwiches: Before cutting them into bars, I like to trim the very edges to create clean cut lines. Then I cut them into rectangle bars/sandwiches. You can then cut each bar into thirds to create smaller bite-sized sandwiches.
- How to store homemade ice cream sandwiches: Store ice cream sandwiches in an air-tight container in the freezer. If your bars are too firm for your liking, let them sit out at room temp for 5 minutes before enjoying for the creamiest texture!
- How long do ice cream sandwiches last? They will last up to a month in the freezer!
- Tip: Instead of cutting them into larger bars/rectangles, you can cut them into smaller squares to make more and have more of a single serving bite!
- Can I use store-bought ice cream? Yes! I would let the ice cream thaw a little to make it easier to work with. Simply spread it out evenly over the bottom cookie layer, then press the top cookie layer over top. Return to the freezer for an hour or so before cutting into slices.
