Homemade Ice Cream Sandwiches

Updated September 1, 2022
These homemade ice cream sandwiches are made with a healthy date-oat base and dipped in rich dark chocolate. Vegan and gluten-free!
Total Time 2 hrs 30 mins
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multiple ice cream sandwiches stacked together

Whoever decided to take two soft baked cookies and sandwich them between a layer of vanilla ice cream, I salute you. My homemade ice cream sandwiches are just a little healthier and feature a gluten-free cookie base. They’re also dipped in dark chocolate – of course.

Why you’ll love this recipe:

I just know you’ll love this recipe! It’s:

  • Vegan and gluten-free
  • Made with just 6 ingredients
  • Dipped in dark chocolate
  • Ready in under 3 hours!
a stack of ice cream sandwiches atop each other

How to make Vegan ice cream sandwiches:

These chocolate dipped ice cream sandwiches have 3 parts: the base, the ice cream, and the crunchy chocolate coating. Here’s how to make each one:

  1. The base. This healthy gluten-free base is made with 2 ingredients: dates and oats! It’s soft and chewy, and is made by simply stirring blended oats and homemade date paste together.
  2. The ice cream. It is 100% completely okay to use store-bought ice cream in this recipe. I love using the vegan vanilla ice cream by Swedish Glace. But if you are in the mood to make your own ice cream from scratch, you can make my vegan cookie dough ice cream (cookie dough bits optional). Make sure to allow the ice cream to soften a little before spreading it onto the base.
  3. The chocolate. Chocolate dipped ice cream sandwiches > naked ice cream sandwiches – ALWAYS. My coating is made from melted chocolate with a little coconut oil, and some chopped almonds. As coconut oil has a high melting point it is solid at low temperatures, so this makes our chocolate coating crisp and crunchy (think magnum chocolate!)
a homemade ice cream sandwich held up

Notes on this recipe

  • When pressing out the base, use the bottom of a glass and a square of greaseproof paper to ‘press’ the dough into a flat layer.
  • Feel free to switch up the vanilla ice cream for your favourite flavour. Chocolate chip, cookie dough, coffee, pistachio, hazelnut, and raspberry ripple would all be great choices!
  • If the gluten-free base is not for you, try sandwiching some ice cream between homemade oatmeal cookies. SWOON.
a chocolate-dipped ice cream sandwich on a white background


How long do ice cream sandwiches last?

Theoretically: up to 2 weeks in the freezer. Realistically: less than 5 minutes 😉

Can I dip these ice cream sandwiches in white chocolate?

Of course! Go crazy. And feel free to swap out the almonds for chopped hazelnuts or pistachios.

I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!

More no-bake recipes to try:

multiple ice cream sandwiches stacked together
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5 from 1 vote

Homemade Ice Cream Sandwiches

These homemade ice cream sandwiches are made with a healthy date-oat base and dipped in rich dark chocolate. Vegan and gluten-free!
Prep Time25 mins
Chilling Time2 hrs 5 mins
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American, vegan
Servings: 8 ice cream sandwiches
Calories: 198kcal
Author: Shivani Raja


  • ¾ cup/ 105 grams Oats rolled or porridge
  • 1 cup/ 200 grams Pitted Dates
  • 1 ¼ cup/ 175 grams Dairy-Free Ice Cream I used vanilla
  • 3 oz/ 100 grams Dark Chocolate
  • 1 tsp Coconut Oil
  • 2 tbsp Raw Almonds roughly chopped


  • Remove the ice cream from the freezer to soften whilst you prepare the cookie base.
  • To make the base, add 1/2 cup/ 70 grams of the oats to a blender and pulse to a fine flour. Pour into a bowl and set aside.
  • Add the pitted dates to the blender and blend with 5 tbsp water. You may not need all the water, so add it slowly just to help blend the dates.
  • Add the date paste to the bowl, and stir the remaining 1/4 cup/ 35 grams oats. Mix together to form a dough. If it is too wet, add more oats, and if it is too dry, add a little water. You want the dough to be malleable but not too sticky.
  • Press half of the dough into a loaf tin lined with greaseproof paper. To help spread the dough into an flat layer, use the base of a glass and a small square of greaseproof paper.
  • Add the softened ice cream to the base, and spread into an even layer using a spatula. Transfer to a freezer for 30 minutes.
  • Meanwhile, press the remaining dough into a rectangle (the same size as your loaf tin) on a piece of greaseproof paper.
  • Transfer the top layer onto the ice cream and gently press it down. Freeze for 1.5 hours.
  • Slice the ice cream sandwiches into 8 bars. Place them on a larger tray lined with greaseproof paper and transfer to the freezer whilst you prepare the chocolate.
  • To make the chocolate coating, melt the chocolate in the microwave on the medium setting for 90 seconds, stirring every 30 seconds. Stir in the coconut oil and chopped almonds.
  • Half dip each ice cream sandwich into the chocolate. Transfer to the freezer for 5 minutes to set, then enjoy!

Shivani’s Tips

  • The ice cream sandwiches will stay in the freezer, in a covered container, for 2 weeks.


For 1 ice cream sandwich
Calories: 200 kcal | Fat: 6.7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 19mg | Carbohydrates: 34.2g | Fiber: 3.4g | Sugar: 24.5g | Protein: 3.2g

Did you make this recipe?

Tag me on Instagram @shivani.lovesfood and use the hashtag #shivanilovesfood!

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