Ice Cream Sandwich (Gluten-Free, Vegan)

An ice cream sandwich is the epitome of dessert perfection, combining the creamy delight of ice cream with the chewy, satisfying texture of cookies. Yet, there's always been one small issue for me: the race against time to enjoy them before the ice cream melts from the warmth of the cookies. However, when making them at home, this dilemma disappears. You have the luxury of letting the cookies cool just enough so that they're still warm and chewy, yet not so hot as to instantly melt the ice cream. This means you can savor them a bit more slowly—though, let's be honest, they're still devoured within minutes!

Gluten-Free & Vegan!

This Vegan Gluten-Free Ice Cream Sandwich recipe caters to various dietary restrictions without skimping on flavor or texture. The ice cream, crafted from creamy coconut yogurt with a dash of vanilla, offers a rich, velvety base that's both refreshing and indulgent.

The cookies, with their unique combination of tahini and oats, provide a nutty flavor and irresistible chewiness thanks to the addition of dates. They're fantastic on their own but reach new heights of deliciousness when paired with the ice cream. Seriously, the dates in cookies are game changing!

Every bite of this ice cream sandwich offers a delightful contrast in texture. There's creaminess and a slight tang from the yogurt ice cream. A soft, chewy cookie studded with chocolate chips provides structure and crumble. And let's not forget the sprinkle of flaky sea salt, which ties all the flavors together. The salt also elevates the sweet with just the right touch of savory.

If you're looking for just a nice cream recipe to use instead of a coconut based yogurt, check out my 2 ingredient banana nice cream recipe!

Vegan Gluten-Free Ice Cream Sandwich

Create coconut yogurt-based ice cream with vanilla. Bake tahini-oat-date cookies as the sandwich base. Assemble for a delicious, vegan, and gluten-free treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Freezing Time 3 hours hrs

Total Time 3 hours hrs 25 minutes mins

Course Dessert

Servings 5 people

Ingredients

  

Cookies

• ½ cup tahini
• ⅓ cup maple syrup
• 2 teaspoon vanilla
• 1 cup rolled oats
• ¼ cup chickpea flour any GF flour will do
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 4 oz chopped dark chocolate or chocolate chips
• 4 chopped dates
• sea salt flakes to sprinkle

Ice Cream

• 1 container of coconut yogurt I used Cocojune
• 2 teaspoon vanilla

Instructions

 

• Open your yogurt container and add the vanilla in. Swirl it around then put it in the freezer to harden for 3 hours
• For the cookies, preheat your oven to 350F. Mix everything together then chill the batter and let sit for 10 minutes.
• Shape them on a baking sheet and pat them down (they won't really expand) then cook for 10-12 minutes. You want them to still be a bit chewy.
• Once your cookies have cooled, sprinkle with sea salt. Then, take your yogurt container from the freezer and using a serrated knife, cut an inch width of the container and put the circle of frozen yogurt in between 2 cookies

Wrapping up, these Vegan Gluten-Free Ice Cream Sandwiches are more than just a dessert. They're a testament to how dietary restrictions don't have to mean missing out on delectable treats. Perfect for summer gatherings, or frankly, any time you crave something sweet! Dive into making these heavenly treats, and don't hesitate to share your experience. I can't wait to hear how quickly these delightful sandwiches disappear at your table!