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The perfect summer treat! It’s hard to find an ice cream sandwich with clean ingredients. Even harder, a dairy-free and gluten-free ice cream sandwich that taste normal, with easy-to-pronounce ingredients!
This ice cream sandwich is dairy-free, gluten-free, vegan, and refined sugar-free! It tastes delectable and is made with a few simple, whole food ingredients.
This ice cream sandwich can be made with store-bought dairy-free ice cream (or normal, if you aren’t dairy free!) or you can use my recipe below to make a dairy-free “nice” cream with frozen bananas!
I love that this is way lower in sugar than most ice cream bars you will find in any freezer section, all coming from natural, mineral-rich maple syrup and bananas.
This ice cream bar is creamy, sweet, and has that perfect chocolate crust layer to sandwich in the ice cream. It tastes amazing as is, but for extra credit, dip it in some melted chocolate and sprinkle it with mini chocolate chips, cocoa nibs, crushed nuts, or sprinkles! It adds a wonderful texture to bite into!
Ingredient Recommendations
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If you make this recipe, I’d love to hear how they turned out, please leave a review and comment!
Ice Cream Sandwich
Ingredients
Chocolate sandwich layer
- 2 cups almond flour
- 1 tbsp coconut flour
- 1/4 cup + 1 tbsp cocao powder
- 1 1/2 tbsp melted coconut oil
- 1/4 cup maple syrup
- 1 pinch sea salt
- 1/2 tsp vanilla
Dairy-free "nice cream" layer
- 3 frozen brown bananas cut into small coin shapes
- 1 tsp vanilla
- 1 pinch sea salt
- 1-2 tbsp almond milk as needed, may not need at all.
Instructions
- Start by making the chocolate sandwich layer. Combine the vanilla, maple syrup and melted coconut oil together. Then add the almond flour, coconut flour and sea salt to the wet mixture. Mix until it becomes a dough.
- Place a piece of parchment paper on top of a large rectangular cutting board or cooking sheet. Spread the dough on top of the parchment paper lined cutting board/cooking sheet.
- Place another piece of parchment paper on top of the dough and using a rolling pin, (wine bottle or any glass bottle!) roll the dough until it is flat and about 1/4 inch thick. The goal is to roll it out into a rectangular shape. Cut and roll to make it a large rectangle.
- Place the rectangle shaped dough in the freezer while you make the "nice cream".
- To make the "nice cream", place the sliced frozen bananas in a food processor or blender along with the vanilla, and sea salt. Blend until it is a smooth creamy, ice cream consistency. You will need to stop and scrape down the sides often to ensure it blends properly! If needed, add 1-2 tbsp of almond milk to help it blend.
- Remove the dough from the freezer and slice the rectangle in half so there are two squares of dough.
- Working quickly so the "nice cream" doesn't melt, spread it evenly on top of one layer of dough. Place the other layer of dough on top of the "nice cream" and freeze for about 2 hours.
- Once the "nice cream" layer has frozen, remove from freezer and slice into about 8 rectangular sandwiches. You can stop here, but I love dipping each sandwich into melted chocolate chips and sprinkling with mini chocolate chips and/or sprinkles! Store in the freezer ad ENJOY!
Notes
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Wondering if I can sub whole wheat pastry flour (husband bought huge bag not realizing it’s pastry flour not regular and can’t return because he opened it)
Hi! Hmmm, I don’t have much experience with whole wheat pastry flour I would think it wouldn’t yield the same result as the almond + coconut flour I used. Sorry!