Summer has arrived, and with it the urge for cold treats. Here in California the heat is already making itself known, the air conditioning is running, and shorts are back in rotation. Kids everywhere are requesting popsicles and ice cream—and who can blame them? A chilled snack is the perfect way to beat the heat.
I recently tried making these gluten-free, vegan ice cream sandwiches and instantly rose to “coolest mom” status. After removing gluten from Kaden’s diet, I realized I rarely made the classic chocolate cookie and vanilla ice cream combination anymore. These sandwiches bring back that childhood favorite—soft chocolate cookies hugging creamy vanilla ice cream—while keeping them dairy-free and gluten-free.
What makes these ice cream sandwiches so great (besides being absolutely delicious) is their convenience. Once assembled and individually wrapped, they stay in the freezer ready for whenever a craving hits. They’re a terrific make-ahead treat for summer, and you can customize them with any dairy-free ice cream flavor you prefer. My go-to is a rich vanilla bean coconut milk ice cream for that classic flavor and smooth texture.
Gluten-Free Vegan Ice Cream Sandwiches
Makes 12–14 ice cream sandwiches
- 2 cups Sarah’s gluten-free flour blend*
- 1/2 cup Dutch-process cocoa powder**
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups organic powdered sugar
- 1/3 cup coconut oil, softened
- 1/3 cup unsweetened coconut milk, room temperature
- 2 teaspoons vanilla extract
- 2 cartons vanilla bean coconut milk ice cream (dairy-free)
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, sift together the gluten-free flour blend, cocoa powder, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat the powdered sugar, softened coconut oil, coconut milk, and vanilla extract until creamy. Add the dry ingredients and mix until combined, about 1–2 minutes. If the dough is too dry, add an extra tablespoon of coconut milk. Form the dough into a patty, wrap it in plastic wrap, and chill in the refrigerator for 10–15 minutes. (If preparing in advance, store wrapped in the refrigerator and let the dough sit at room temperature for 1–2 hours before rolling.)
On a work surface, lay a large piece of plastic wrap, place the chilled dough in the center, and cover with another sheet of plastic wrap. Roll the dough to about 1/4″ thickness. Use cookie cutters to cut rounds or squares and transfer the cookies to the prepared baking sheets. Bake for 7–8 minutes, then transfer the cookies to a cooling rack and let them cool completely.
To assemble the sandwiches, let the dairy-free ice cream soften until scoopable. Place a scoop of softened ice cream onto the underside of one cookie, top with a matching cookie, and gently press to spread the ice cream evenly. Wrap each assembled sandwich tightly in plastic wrap and place immediately in the freezer. Repeat with the remaining cookies and ice cream. Freeze until firm for easier handling and cleaner bites.
*For this recipe I used a lighter flour blend by substituting white rice flour for sorghum flour.
**Dutch-process cocoa powder yields a darker, almost black cookie. Natural cocoa works fine too; the cookies will simply be a lighter chocolate color.
