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!
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:
- 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.
- 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.
- 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!)
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.
Theoretically: up to 2 weeks in the freezer. Realistically: less than 5 minutes 😉
Of course! Go crazy. And feel free to swap out the almonds for chopped hazelnuts or pistachios.
More no-bake recipes to try:
Homemade Ice Cream SandwichesLeave a Review Print Recipe
- 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!
- The ice cream sandwiches will stay in the freezer, in a covered container, for 2 weeks.