Go Back
side photograph of 3 ice cream sandwiches stacked atop each other

Homemade Ice Cream Sandwiches

These 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!

Course Dessert
Cuisine American, vegan
Prep Time 25 minutes
Chilling Time 2 hours 5 minutes
Total Time 2 hours 30 minutes
Servings 8 ice cream sandwiches
Calories 187kcal
Author Shivani Raja


  • 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.