Gluten-free, dairy-free, and paleo-friendly — and you would never guess it. These ice cream cookie sandwiches pair soft, gooey double chocolate almond flour cookies with creamy vegan ice cream for a truly indulgent dessert.
The cookies are a one-bowl, simple recipe made from basic pantry ingredients. For filling, choose any vegan ice cream you enjoy; in the photos you’ll see both vegan vanilla and vegan salted caramel chocolate chip. If dairy isn’t a concern, regular ice cream works beautifully as well. You can also use homemade banana “nice” cream for a lighter option. No matter which filling you pick, these sandwiches are perfection.
For the cookies you’ll need:
- Butter (use vegan butter or coconut oil to keep them dairy-free)
- 1 egg
- Coconut sugar
- Vanilla extract
- Almond flour
- Cocoa powder
- Sea salt
- Baking soda
- Chocolate chips (dairy-free if needed)
The cookies are delicious on their own, so if you don’t want to assemble sandwiches you can bake just the cookies and enjoy them with a glass of cold almond milk. These double chocolate cookies are wonderfully gooey and rich.
This recipe is ideal for family desserts, casual gatherings, or a weekend treat. Ice cream cookie sandwiches are a crowd-pleaser and these are no exception — everyone will love them.
You can prepare sandwiches ahead and store them in the freezer inside a resealable bag. They may be firm at first; allow them to sit on the counter a few minutes to soften slightly before serving. Alternatively, bake the cookies a day ahead and keep them in an airtight container at room temperature once cooled.
I’m excited to share this recipe — it’s a perfect, gooey chocolate cookie paired with cool, creamy ice cream. You truly won’t miss the gluten. I hope you love these as much as we do. If you try them, tag me on Instagram and leave a comment and rating. Enjoy!
Gluten Free + Dairy Free Double Chocolate Cookie Ice Cream Sandwiches
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies; 8 sandwiches
- Category: Dessert
Description
Gluten-free, dairy-free, and paleo-friendly ice cream cookie sandwiches featuring rich double chocolate almond flour cookies and your favorite ice cream.
Ingredients
For the cookies
- 1/2 cup butter, melted (or coconut oil / vegan butter)
- 1 egg
- 2 tsp vanilla extract
- 1 cup coconut sugar
- 2 + 1/4 cup almond flour
- 1/2 cup cocoa powder
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 cup chocolate chips (use dairy-free if needed)
For the ice cream sandwiches
- Any vegan or regular ice cream of your choice
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Whisk together the melted butter, egg, vanilla, and coconut sugar until smooth.
- Stir in the almond flour, cocoa powder, sea salt, and baking soda. The dough may look dry at first—mix for a minute or so until everything comes together. Fold in the chocolate chips.
- Scoop the dough into about 16 portions on the prepared sheet, leaving space between cookies. Shape into balls and gently flatten each one.
- Bake for 10–12 minutes. The cookies will continue to set as they cool, so take care not to overbake.
- Let the cookies cool completely before assembling sandwiches. Store leftover cookies in an airtight container at room temperature for up to 4 days. To freeze assembled sandwiches, wrap individually and place in a resealable bag.