Cookie Dough Ice Cream Sandwiches

Whenever summer hits, all I crave is ice cream. I want to sit outside in the sun, hopefully by the pool, with a bowl of fruit topped with ice cream. However, when I learned I had to stop eating dairy, I was very disappointed with my ice cream options. Every brand I bought was either too icy, not very tasty, or was full of unnecessary gums and flavorings, and of course, lots of sugar. In the hopes of creating my own, I made these! They’re not exactly the creamy ice cream you would eat from the bowl, but they’re perfect little sandwiches using two layers of soft vegan cookie dough and a banana raspberry filling. They have no gluten, no dairy, vegan, and refined sugar free. Let’s just say, they have made for the PERFECT summer treat in the hot sun  Hope you guys love them!


Cookie Dough Layers:

  • 2 cups almond flour

  • 4 tbsp coconut flour

  • 4 tbsp coconut sugar

  • 4 tbsp honey

  • 6 tbsp applesauce

  • 1/2 cup dairy free chocolate chips

Ice Cream Layer:

  • 1 can coconut cream (thick part on top)

  • 2 frozen bananas

  • ½ tsp vanilla

  • 2 tbsp maple syrup

  • ½ cup frozen berries (to add in at the end and mix by hand)


  1. Create the cookie dough layers: Combine all the ingredients in one bowl and mix together super well to create an even batter

  2. Using a lined Tupperware or rectangular container, scoop out half the dough and press it into the bottom of the Tupperware. Press the dough evenly and flat

  3. Make the banana ice cream layer: Combine the ingredients (except the berries) in a food processor and blend until smooth.

  4. Once smooth, hand mix the berries into the mixture. Pour the ice cream mixture on top of the cookie dough layer and freeze for a couple of hours.

  5. Once the ice cream is solid, press the rest of the cookie dough on top as flat and even as possible. Freeze overnight!

  6. Cut into squares and enjoy!