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!

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.
  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

Homemade Ice Cream Sandwiches

5 from 1 vote
Leave a Review Print Recipe Save
Prep25 minutes
Total2 hours 30 minutes
Serves8 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!
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!


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


Serving: 1ice cream sandwichCalories: 198kcalCarbohydrates: 34.2gProtein: 3.2gFat: 6.7gSaturated Fat: 4gCholesterol: 7mgSodium: 19mgFiber: 3.4gSugar: 24.5g
Tried this recipe?Mention @shivani.lovesfood or tag #shivanilovesfood!

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