Name: Ice Cream Sandwiches (GF, DF)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 cup melted coconut oil; 1/2 cup maple syrup; 2 eggs; 1 tsp vanilla extract; 1/2 cup gluten-free flour; 1/4 cup cocoa powder; 1 1/2 cups cherries (chopped finely); 1 3/4 cups full-fat coconut milk; 1/3 cup pure maple syrup (or to taste); 1/2 ripe banana (mashed)

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These gluten-free ice cream sandwiches are a delicious summer treat. Try this refreshing summer dessert recipe for a snack on a hot day.
Ice cream sandwiches are such a classic summer treat. I have a recipe on the blog for ice cream sandwiches that included gluten and dairy, and this is my version of gluten-free, dairy-free ice cream sandwiches.

You can use any dairy-free ice cream or sorbet, but I do love the combination of cherries and chocolate. I personally think the gluten-free sandwich bases taste better than the wheat version, but they’re both delicious. Enjoy this healthy, refreshing treat on a hot summer day.

Here’s a short video showing how easy it is to make your own ice cream sandwiches:

Ice Cream Sandwiches (GF, DF)

These gluten-free ice cream sandwiches are a delicious summer treat. ($.70 per serving)

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Course: Dessert

Cuisine: American

Keyword: Chocolate Ice Cream

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings:

Calories: 246kcal

Author: Annemarie Rossi

Ingredients

Ingredients for the Sandwich Base

1/2 cup melted coconut oil
1/2 cup maple syrup
2 eggs
1 tsp vanilla extract
1/2 cup gluten-free flour
1/4 cup cocoa powder

Ingredients for the Ice Cream

1 1/2 cups cherries chopped finely
1 3/4 cups full-fat coconut milk
1/3 cup pure maple syrup or to taste
1/2 ripe banana mashed

Instructions

Preheat the oven to 350 degrees and grease 2 8×8 inch pans.
Combine the wet ingredients for the sandwich base in a large bowl.
In a small bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients and mix to combine well.
Transfer the sandwich base mixture to the greased pans. Bake for 8-10 minutes, until the sandwich base is set and the edges are pulling away from the sides a bit. Cool completely on a wire rack.
While the sandwich bases are cooling, combine the ice cream ingredients in a blender or food processor. Once they're well-combined, taste the mixture to see if it's sweet enough. This will depend on the sweetness of your cherries and banana. Add a bit more maple syrup if needed.
Transfer the mixture to your ice cream maker and mix according to the manufacturer’s directions. I use the ice cream attachment that goes with my Kitchen Aid mixer.
After the ice cream is churned, it should have the consistency of soft-serve ice cream. Place one of the sandwich bases (top side down) on a piece of plastic wrap and spread the ice cream evenly on it. You'll have to move quickly so it doesn't get too runny.
Put the other sandwich base on top of the ice cream (top side up) and wrap the whole thing with plastic wrap.
Freeze for at least 2 hours to let it solidify. Remove from the freezer and cut it in half. Then, cut each section into 6 sandwiches for a total of 12 sandwiches. Enjoy immediately or wrap the sandwiches individually and return them to the freezer.

Nutrition Estimate

Calories: 246kcal

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