Go Back

Gluten-Free Ice Cream Sandwiches (Dairy-Free, Paleo)

A delightful summertime treat, these Gluten-Free Ice Cream Sandwiches are made with wholesome ingredients and are fully customizable to satisfy your sweet tooth while being dairy-free and gluten-free.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 12 sandwiches
Course: Dessert, Snack
Cuisine: American, Paleo
Calories: 180
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 2 cups almond flour A gluten-free powerhouse for texture.
  • 1/2 cup tapioca starch Helps bind the ingredients for a chewy texture.
  • 1/2 cup cocoa powder Ensure it's unsweetened and of good quality.
  • 1/2 teaspoon salt
  • 1/2 cup palm shortening or dairy-free butter Use at room temperature for easy mixing.
  • 2 teaspoons pure vanilla extract
Ice Cream Filling
  • 2 cups paleo vanilla ice cream or any favorite dairy-free ice cream Best when slightly softened for easier spreading.

Method
 

Preparation
  1. In a large mixing bowl, combine almond flour, tapioca starch, cocoa powder, and salt. Mix well until no lumps remain.
  2. Add in palm shortening (or butter) and vanilla extract. Mix until smooth, kneading the dough until it becomes soft and slightly sticky.
Forming Cookies
  1. Divide the dough into two equal halves. Line an 8" x 8" baking dish with parchment paper, pressing one half evenly into the bottom.
  2. Cover with plastic wrap and freeze for at least 30 minutes.
Assembling
  1. Remove the first cookie layer from the freezer, scoop in the dairy-free ice cream, and spread it evenly.
  2. Place the second cookie layer on top of the ice cream, pressing down slightly, then cover with plastic wrap and freeze overnight or at least for 6 hours.
Serving
  1. Using a sharp knife, cut the sandwiches into your desired sizes and store in an airtight container in the freezer for up to 2 weeks.

Notes

For perfect cutting, run your knife under hot water, dry it off, and then slice. These treats can last in the freezer for 2 weeks in an airtight container. Consider adding mini chocolate chips or nuts to the cookie dough for extra texture.