There are few things in life that are more enjoyable than ice cream sandwiches. This perfect marriage of ingredients combines crunchy cookies with soft and creamy ice cream that results in one of my all-time favorite desserts. The only thing that could possibly make it better is if you were able to make ice cream sandwiches that are paleo-friendly.
Thankfully, that’s precisely what this cookie ice cream sandwich recipe accomplishes. It features delicious homemade chocolate banana ice cream that’s completely dairy-free along with paleo-friendly cookies that are also made entirely from scratch.
How to Make Cookie Ice Cream Sandwiches
Make the dough: Add all the ingredients in a bowl and mix to combine.
Bake: Spoon one tablespoon of batter onto a baking sheet for each cookie. Bake for 12 to 15 minutes.
Make the ice cream: Add all the ice cream ingredients in a food processor and blend until smooth and creamy.
Assemble: Scoop one small scoop of ice cream in between two cookies and press down. Repeat until you’ve used all the cookies. Freeze until ready to serve.
Make-Ahead and Freezing Instructions:
To Make-Ahead: Ice cream sandwiches can be made well in advance. Simply put them in an airtight container and freeze. They’ll keep for up to three months.
Quick Freezing: Freeze the ice cream ingredients ahead of time. They’ll quickly refreeze after blending.
P.S. – Here’s a paleo twist to an old classic–vanilla ice cream. This is a fabulous alternative to banana ice cream and makes for an incredible base for any ice cream flavor.
P.P.S. – If you’re looking for even more paleo-friendly dessert recipes, then check out these 30 nut-free paleo desserts, meals, and snacks.
P.P.P.S. – If you think your kids will be surprised when they find out that this ice cream was made with bananas, just wait until they try this chocolate banana pudding.
Ingredients
- For cookies
- 2 cups almond flour
- 4 tbsp melted coconut oil
- 3 tbsp honey
- ¼ tsp baking soda
- ¼ tsp apple cider vinegar
- For ice cream
- 2 bananas, sliced and frozen
- 2 tbsp almond milk
- ½ tsp pure vanilla extract
- 1 ½ oz sugar free, dairy free paleo approved dark chocolate, melted
Directions
- Preheat oven to 325 F. Line a baking sheet with parchment paper. Set aside.
- To make the cookies, place all the ingredients in a bowl and mix to combine.
- Spoon 1 tablespoon of the batter onto the baking sheet for each cookie.
- Bake for 12-15 minutes.
- Remove from the oven and let cool completely.
- To make the ice cream, place all the ingredients in a food processor and blend until smooth.
- Place 1 small scoop of ice cream in between two cookies and press down.
- Repeat to make 7 more sandwiches.
- Freeze until ready to serve.
Servings
Time
Notes
Precise measurements: Use the same amount of dough for each cookie to ensure they bake evenly.
Parchment paper: Prevent the cookies from sticking by lining the baking sheet with parchment paper.
Cooling for structure: Allow cookies to cool completely before assembling to maintain their shape and texture. Cooling will also help them to freeze faster and prevent the ice cream from melting during assembly.
Banana ripeness: Use ripe bananas for the ice cream to enhance sweetness and creaminess.
Quick freezing: Freeze the sandwiches promptly after assembling to avoid melting and maintain a firm texture.
Variation flexibility: Feel free to explore different nut-free alternatives, toppings, and flavors.
I made these tonight and they were great!
Thanks for such a yummy treat :)
Looks great ! Going to make this recipe SOON.