Homemade Ice Cream SandwichesThese homemade ice cream sandwiches are made with a healthy date-oat base and dipped in rich dark chocolate. Vegan, gluten-free, and ready in under 3 hours!
When I was younger we used to holiday in Spain a lot. My favourite Spanish treat of all was churros, but a close second was the ice cream sandwiches. Creamy vanilla ice cream sandwiched between two soft cookies and half-dipped in crispy chocolate. It was incredible. Naturally, I want to share this slice of heaven with you, so I recreated it with a healthier twist (but don’t worry, I haven’t skipped the chocolate – I’m not crazy!) Introducing my vegan and gluten-free, date-sweetened, homemade ice cream sandwiches.
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 chocolate
- Ready in under 3 hours!
How to make Vegan ice cream sandwiches:
There are a lot of steps to this recipe, but trust me, it’s all super easy! 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.
The healthy base for my ice cream sandwiches is made with just 2 ingredients: dates and oats! It’s much quicker and easier than making a cookie, and it’s also a little softer than a cookie, meaning that the ice cream doesn’t spill out the sides when you try to eat the sandwich.
To make the base, simply blend rolled oats (or porridge oats) until fine, set aside, then stir in the blended date paste. I like to add a few more oats for extra texture at this point, but if you wish, you can blend all your oats. It will form a sticky dough which we will use to form the cookie part of the ice cream sandwich.
Tip: when pressing the dough into a base, use a small square of greaseproof paper and the base of a glass to press the dough. It will come out much more even than using your hands alone!
2. The ice cream.
Okay, I have a confession. I might have used store-bought dairy-free ice cream in this recipe, and I might have not regretted it one bit. I used Swedish Glace vegan and gluten-free vanilla ice cream. But if you are looking to make your own ice cream from scratch, Petra from Nutrition Refined has a great vegan vanilla ice cream recipe!
You’ll want to remove the ice cream from the freezer whilst you prepare the cookie base. This will allow the ice cream to soften a little, making it easier to spread on the cookie.
3. The chocolate coating.
You are not ice cream sandwiching right, nay, you are not LIVING LIFE right, if you skip the chocolate coating. Chocolate dipped ice cream sandwiches > naked ice cream sandwiches. Just don’t skip it. In fact, if you have no energy to make the ice cream sandwich part, just make a double batch of the chocolate part and eat that stuff with a spoon 🙂
To make the crispy chocolate coating, simply melt the chocolate with a little coconut oil, and toss in a few chopped almonds if desired. 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!)
Recipe tips & variations:
- 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!
- Don’t skip the chocolate. In fact, consider doubling the quantities for the chocolate layer and entirely coating the ice cream sandwiches in chocolate. Now that’s clever thinking 😉
More no-bake recipes to try:
Homemade Ice Cream Sandwiches
- 3/4 cup/ 105 grams Oats rolled or porridge
- 1 cup/ 200 grams Pitted Dates
- 1 1/4 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 blander 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, 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!
- The ice cream sandwiches will stay in the freezer, in a covered container, for 2 weeks.