Dairy-Free Classic Ice Cream Sandwich
Indulge in the nostalgic delight of a Dairy-Free Classic Ice Cream Sandwich, perfectly reimagined for those seeking a plant-based twist on a beloved treat. This recipe features creamy coconut milk blended with maple syrup and vanilla for a luscious, non-dairy ice cream that’s every bit as satisfying as the traditional version. Sandwiched between chewy, chocolatey cookies made with almond flour, cocoa powder, and a hint of non-dairy chocolate chips, these frozen delights are gluten-free, dairy-free, and completely irresistible. Whether you’re catering to dietary restrictions or simply exploring healthier dessert options, these refreshing homemade ice cream sandwiches are the perfect way to cool down and satisfy your sweet tooth. Easy to prepare, fun to assemble, and ideal for summer gatherings, this recipe brings an indulgent, dairy-free dessert straight to your table. Keywords: dairy-free ice cream sandwich, plant-based desserts, gluten-free cookies, homemade frozen treats, vegan ice cream sandwich recipe.
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Recipe Information
Ingredients
- 2 cans (400ml each) Full-fat coconut milk
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 1 cup Cocoa powder
- 1.5 cups Almond flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Non-dairy chocolate chips
Instructions
Place the cans of coconut milk in the refrigerator overnight to separate cream from water.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together cocoa powder, almond flour, baking soda, and salt.
In another bowl, combine melted coconut oil and 1/4 cup maple syrup, mixing well.
Add the dry ingredients to the wet mixture and stir until a dough forms.
Fold in the non-dairy chocolate chips.
Roll out the dough between two sheets of parchment paper until it is about 1/4 inch thick.
Using a rectangular cookie cutter, cut out shapes and place them onto the prepared baking sheet.
Bake the cookies for 8-10 minutes or until set. Allow them to cool completely on a wire rack.
For the ice cream, scoop the solidified coconut cream into a blender. Add the remaining 1/4 cup of maple syrup and vanilla extract.
Blend until smooth and creamy.
Pour the mixture into a freezer-safe container and freeze for at least 4 hours or until firm.
To assemble the sandwiches, remove the ice cream from the freezer and let it sit at room temperature for 5 minutes.
Place a scoop of the ice cream on half of the cookies. Top with the remaining cookies to form sandwiches.
Wrap each sandwich in parchment paper and return them to the freezer for an additional hour to set.
Enjoy your dairy-free classic ice cream sandwiches!
Nutrition Facts
Calories |
4882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.7 g | 548% | |
| Saturated Fat | 301.3 g | 1507% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 293.2 g | 107% | |
| Dietary Fiber | 70.9 g | 253% | |
| Total Sugars | 188.7 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 3688 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
