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Hands up if you love a good ice cream sammy?! Now you can make your own with just 4 ingredients, no dairy/egg in sight. Vegan, dairy free, egg free, lactose free, made with coconut milk ice cream.
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Ice Cream Sandwiches

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 large sandwiches

Ingredients

  • 1 c desiccated coconut
  • 1/2 c almond butter
  • 1/2 c dates
  • Pinch sea salt if almond butter is unsalted

To serve

  • Little Island Coconut Ice Cream

Instructions

  • Preheat the oven to 165°C (330 °F) on fan bake.
  • Cover the dates in boiling water until just covered, leave to soak for 5 minutes, then drain (reserve the soaking liquid to add to your bircher, for a smoothie, or to make nut/plant milk).
  • Place coconut in a food processor and blend to a fine flour. Then add almond butter and dates and process until a sticky mixture is achieved (that holds together when you press in your hands).
  • Roll mix into 8 even sized balls, then flatten carefully with your hands and place on a lined baking tray. Press each cookie down again with the back of a spatula until they’re quite flat ~0.3-0.5mm high (without them falling apart).
  • Bake for 10 minutes until just golden, leave to cool completely before moving off the tray, then place in the freezer to chill (and harden).
  • To assemble, place 4 cookies top down down (flat side up), and place a scoop of ice cream on each cookie. Top with a second cookie and press down to flatten, then place in the freezer for at least 30 minutes to completely firm up again.
  • Enjoy! Will keep in the freezer for up to 4 weeks.

Notes

  • Make it nut free: Use sunflower seed butter or tahini instead of almond butter.
  • Make it refined sugar free: Use a homemade ice cream which is sweetened with low GI or unrefined sweeteners, eg my Vanilla Ice Cream recipe, Best Ever Banana Ice Cream, or Maple Walnut Ice Cream.
  • Feel free to use whatever flavour ice cream is your favourite, just make sure it’s dairy free! My favourite pre-made in NZ are these ones by Little Island.
  • These cookies are also delicious on their own, so feel free to make a double batch!
  • This recipe only makes 4 large ice cream sandwiches, so if you’d like to make more than that, double the quantities. You can always save the second half of the cookies to just eat on their own if you run out of ice cream.
  • These cookies are also great with 2 tbsp of cacao powder added, for a chocolate ice cream cookie version. If your ice cream flavour is chocolate, vanilla, coconut caramel, choc mint, or choc raspberry, then these flavours will work perfectly with a chocolate cookie! For fruitier flavours like mango and passionfruit, I prefer a more neutral biscuity cookie like these.
  • The cookie mixture for these is quite delicate when you’re rolling and pressing, and even when they come out of the oven (we almost dropped ours!). But once they cool they firm up brilliantly.