Jump to Recipe·Print Recipe

This post contains affiliate links.

These cookie ice cream sandwiches are a decadent and delicious summertime treat! They’re dairy-free, gluten-free, paleo, and can be made AIP-friendly.

three ice cream sandwiches

Cookie Ice Cream Sandwiches

Here in Dallas, ice cream is a Hoover household favorite this time of year! My pregnancy announcement to my husband was actually centered around an ice cream sundae, so we love ice cream around here. And what better way to uplevel ice cream than with ice cream sandwiches?!

These cookie ice cream sandwiches are decadent, fun to make, and delicious! They’re dairy-free, gluten-free, grain-free, and can be made paleo and AIP.

The Ingredients in the Cookie Ice Cream Sandwiches

  • Tigernut flour
  • Tapioca starch
  • Gelatin
  • Coconut flour
  • Coconut oil
  • Maple syrup
  • Chocolate chips
  • Vanilla Ice Cream

How to make Cookie Ice Cream Sandwiches

  • Using a medium bowl sift the dry ingredients, Stir in the wet ingredients until a dough forms.
  • Scoop 8 evenly sized cookies onto the baking sheet. Use your hand to flatten the cookies.
  • Bake in the preheated oven for 12 minutes or until baked through. Cool completely on a cooling rack. Transfer to the fridge to chill further.
  • While the cookies cool, set the ice cream on the countertop for about 5 minutes, or just enough so you can easily scoop it. Scoop about 4 large scoops worth of ice cream onto a small parchment-lined baking sheet. Use a rubber spatula to flatten to about 1/2″ thickness. Transfer to the freezer and allow it to fully freeze. (See notes for alternative)

Ice cream with biscuit cutter

  • Using a biscuit cutter, cut 4 uniform circles of ice cream. Carefully sandwiched between two cookies.

What ice cream should you use for this recipe?

I really love the coconut bliss brand of vanilla ice cream for dairy-free ice cream. However, any vanilla ice cream should work! For AIP, you can make a homemade version like this.

Can you store these in the freezer for later?

You for sure can! I suggest wrapping them in freezer-safe storage option like wrapping in plastic wrap and storing in a freezer bag.

How long can you store them in the freezer?

If you’re anything like me, these will be eaten pretty quickly! But you can keep these for a few weeks in the freezer… if you can wait that long.

Do you really have to cut out the ice cream with a biscuit cutter? Can you just scoop it?

You definitely can just scoop it! However, I find it easier to eat when the ice cream is even like in this recipe.

Ice cream sandwich in hand

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cookie Ice Cream Sandwiches

  • Author: Michelle
  • Total Time: 1 hour 12 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These cookie ice cream sandwiches are a decadent and delicious summertime treat! They’re dairy-free, gluten-free, paleo, and can be made AIP-friendly.

Ingredients

Units Scale

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.
  2. Using a medium bowl sift the tigernut flour, gelatin, tapioca starch, coconut flour, and baking soda together.
  3. Stir in the maple syrup, coconut oil, and chocolate chips. Stir well until a dough forms.
  4. Using a medium-sized ice cream scoop (like this), scoop 8 evenly sized cookies onto the baking sheet. Use your hand to flatten the cookies.
  5. Bake in the preheated oven for 12 minutes or until baked through. Cool completely on a cooling rack. Transfer to the fridge to chill further.
  6. While the cookies cool, set the ice cream on the countertop for about 5 minutes, or just enough so you can easily scoop it. Scoop about 4 large scoops worth of ice cream onto a small parchment-lined baking sheet. Use a rubber spatula to flatten to about 1/2″ thickness. Transfer to the freezer and allow it to fully freeze. (See notes for alternative)
  7. Using a biscuit cutter, cut 4 uniform circles of ice cream. Carefully sandwich between two cookies.
  8. Serve immediately or wrap in freezer-safe wrap and store.

Notes

You can also simply scoop the ice cream directly onto the cookie and sandwich them together, though it will be slightly more messy to eat!

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 60
  • Cook Time: 12
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 641
  • Fat: 36.9g
  • Carbohydrates: 49.1g
  • Fiber: 3.3g
  • Protein: 8.9g

Keywords: ice cream sandwich