Indulge in a childhood favorite with these gluten-free chocolate ice cream sandwiches made with a rich and creamy homemade dairy-free chocolate ice cream. Easy to make and impossible to resist!
What could be better than a cookie? How about two cookies with a big scoop of ice cream in the middle? I thought so.
While biting into a chocolate ice cream sandwich certainly brings back fond childhood memories, this is one treat you’re never too old to enjoy. Chocolate ice cream sandwiches are the perfect marriage of two timeless desserts, both excellent in their own right but together transforming into something altogether different and even more outstanding.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Cookies - First there are the cookies; you need a cookie that’s sturdy enough to stand up to being filled without crumbling but soft enough that you can bite into when frozen. I like to use these gluten-free chocolate cookies , they’re soft and chewy on the inside with a rich chocolate flavor. I also under bake them for a minute or 2 when making ice cream sandwiches to ensure they are extra soft and brownie-like.
- Ice Cream - Next up is the ice cream; I’ve gone for a rich and creamy dairy-free chocolate ice cream to make these extra decadent, because there’s no such thing as too much chocolate. You’ll need: mini chocolate chips, raw cashews, Medjool dates, coconut milk, date syrup (or maple syrup), cocoa powder and vanilla extract. Now you could also use your favorite store bought brand but I urge you to give my double chocolate ice cream a try because it’s probably one of the easiest ice creams you can make at home. There are no eggs or custard involved, you only need a handful of ingredients and everything is thrown into the blender before being churned, (the only fiddly bit really is melting the chocolate, which only takes a minute.) A combination of cocoa powder along with melted chocolate is what gives this dairy-free ice cream its rich texture and dark chocolate flavor. It’s thick and velvety like gelato and tastes so creamy you’d never guess there wasn’t a drop of cream or milk in it.
How to Make Dairy-Free Ice Cream Sandwiches:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- Start by making a batch of these gluten-free chocolate chip cookies (or use your favorite store-bought soft cookies).
- Then place the chocolate chips and water in a small skillet and melt stirring constantly over low heat.
- Now place the melted chocolate, cashews, dates, coconut milk, date syrup, cocoa powder, vanilla extract, and sea salt into a high speed blender and blend until smooth and creamy.
- Chill the mixture in fridge or place bowl in an ice bath to cool quickly.
- Pour the mixture into an ice cream maker and process according to the manufacturer's directions, then place in freezer to allow the ice cream to harden.
- Grab two cookies and an ice cream scoop and you’re almost there. Place a large scoop of ice cream between 2 cookies and press gently. Roll the edges in miniature chocolate chips for decoration if you’d like and into the freezer they go to chill.
More Frozen Desserts:
Gluten-Free Chocolate Ice Cream Sandwiches
Indulge in a childhood favorite with these gluten-free chocolate ice cream sandwiches made with a homemade dairy-free chocolate ice cream.
Ingredients
- ⅓ cup/90g mini chocolate chips (plus more for rolling)
- ¼ cup/60ml filtered water
- ¼ cup/28g raw cashews (soaked in water for 4 hours or overnight, drained)
- 2 Medjool dates (soaked in warm water for 5 minutes to soften)
- 400ml/13.6oz regular coconut milk
- ⅓ cup/120g date syrup (or maple syrup)
- ¼ cup/20g cocoa powder
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 1 batch of vegan double chocolate cookies (see link below)
Instructions
- Place chocolate chips and water in a small skillet and melt stirring constantly over low heat.
- Place melted chocolate, cashews, dates, coconut milk, date syrup, cocoa powder, vanilla extract, and sea salt into a high speed blender and blend until smooth and creamy.
- Chill in fridge until cool to the touch or pour mixture into a heat proof bowl and place bowl in an ice bath to cool quickly.
- Pour into an ice cream maker and process according to the manufacturer's directions. Place in freezer to allow the ice cream to harden.
- When ready to make ice cream sandwiches place a large scoop of ice cream between 2 cookies and press gently. Roll the sides in mini chocolate chips and transfer sandwiches to freezer until firm.
Notes
Associated Recipe -
Vegan, Gluten-Free Chocolate Chip Cookies
Dietary Info -
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 74mgCarbohydrates: 40gFiber: 3gSugar: 27gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Anusha says
And here we come drooling! haha. Loved the recipe. Sharing it right away 🙂