These healthy cookie dough ice cream sandwiches are what dessert dreams are made of—rich, nostalgic, and satisfying, without any of the refined sugar, gluten, dairy, or questionable ingredients found in most store-bought options. The best part? They’re no-bake, freezer-friendly, and packed with protein.
I combined two of my most popular recipes to bring these together: my Vanilla Cottage Cheese Protein Ice Cream and my Healthy No-Bake Cookie Dough Bars. The result is a nourishing summer treat you can feel good about keeping stocked in your freezer.
Whether you go for the high-protein cottage cheese version or keep it dairy-free with one of my recommended ice cream brands, these cookie dough sandwiches are guaranteed to be a hit with both kids and adults.
If you like no bake recipes, you will also love my Dark Chocolate Sea Salt Cookie Dough Stuffed Dates.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Ice Cream Sandwiches
These cookie dough ice cream sandwiches are a summer must-make, and here’s why:
- No Bake: Perfect for hot days when you don’t want to turn on the oven and need something refreshing.
- Wholesome Ingredients: Made with real, nourishing ingredients you can feel good about.
- Gluten-Free: Completely grain-free and perfect for anyone avoiding gluten. The cookie dough base is also dairy-free. Just use dairy free organic chocolate chips like Hu and a dairy free ice cream in the middle.
- Refined Sugar-Free: Sweetened naturally with maple syrup and dark chocolate.
- High Protein Option: Use my cottage cheese vanilla ice cream or add protein powder to the dough for a blood sugar-friendly treat.
- Freezer-Friendly: Keep them individually wrapped for grab-and-go snacks or desserts.
- Customizable: Easily make them dairy-free, nut-free, or higher in protein with simple swaps.
Ingredients
Cookie Dough Base:
- 3/4 cup creamy cashew butter
- 1/4 cup organic maple syrup
- 1/2 tsp vanilla extract
- 1 cup organic almond flour
- 1/8 tsp fine sea salt
- 45g organic dark chocolate (roughly chopped – I like the brand Hu, Can also use chocolate chips, whatever you have on hand)
- *Optional – 30g protein powder for high protein sandwiches ((I use Truvani—use code KATIE10 for a discount)
Ice Cream Filling:
- 3/4 of a pint of homemade cottage cheese vanilla protein ice cream. View the full ice cream recipe here
- Alternatively, use a dairy-free healthy ice cream brand if needed (see below for options)
Truvani Organic Protein, Collagen & The Only Bars
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How To Make Them
- In a large mixing bowl, combine the cashew butter, maple syrup, vanilla, almond flour, salt, and optional protein powder. Mix until smooth and a dough forms.
- Fold in the chopped chocolate using a rubber spatula.
- Line a loaf pan with parchment paper, allowing some overhang on the sides. Press half the cookie dough mixture evenly into the bottom of the pan.
- Take a second piece of parchment paper and press the remaining cookie dough into an even rectangle. Place it in the freezer alongside the pan to firm up—this will be your top cookie layer. If you need a visual for this recipe, check out my Instagram reel linked below showing step by step how to make this recipe!
- After chilling for 10–15 minutes, remove from the freezer.
- Spread the softened ice cream over the bottom cookie layer in the pan. Use the back of a spoon or offset spatula to make it as even as possible.
- Gently place the second cookie dough layer on top of the ice cream and press down slightly to form your sandwich.
- Freeze for 30 minutes, then slice into squares and enjoy!
How To Store
To keep these fresh and easy to grab when cravings hit, I recommend wrapping each sandwich individually in parchment paper. Once wrapped, store them in a reusable silicone freezer bag. They’ll keep well for up to 2 months, though they never last that long in our house.
Dairy-Free Ice Cream Recommendations
If you’re avoiding dairy, there are several clean-label options that work beautifully in this recipe. Look for ones with minimal ingredients and no added gums or refined sugars.
- Coconut Bliss – Coconut milk-based and sweetened with agave
- So Delicious No Sugar Added Coconut Milk Ice Cream – Made with organic ingredients and zero added sugar
- Three Wishes Ice Cream – Plant-based, protein-packed, and clean
- Daily Harvest Scoops – Superfood-based, dairy-free, and made with whole food ingredients
Customization Options
This recipe is versatile and can be adjusted to fit a range of dietary needs or ingredient preferences:
- Nut-free: Swap the cashew butter for sunflower seed butter or tahini.
- Dairy-free: Choose a plant-based ice cream alternative listed above.
- Higher protein: Add a scoop of your favorite protein powder to the cookie dough base and use a high-protein ice cream base like my cottage cheese version.
Frequently Asked Questions
Can I make these ahead of time?
Yes. These are ideal for prepping in advance and keeping in the freezer for quick, ready-to-eat treats.
Can I double the recipe?
Absolutely. If you’re making these for a gathering or want extras on hand, double the recipe and use a square baking dish instead of a loaf pan.
Can I use peanut butter instead of cashew butter?
You can, though the flavor will be more pronounced. Cashew butter has a more neutral, buttery taste that mimics classic cookie dough better, but peanut butter still works in a pinch.
How do I prevent them from getting too hard in the freezer?
Use an ice cream that softens easily and let the sandwiches sit out at room temp for a few minutes before biting in.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
These healthy cookie dough ice cream sandwiches are a staple in our summer freezer lineup. They’re nourishing enough to enjoy as a midday pick-me-up but indulgent enough to satisfy any dessert craving.
No matter how you customize them, one thing’s for sure—you’ll want to keep a batch on hand at all times.
Be sure to check out the original recipes that inspired this combo:
If you make this recipe, tag me on Instagram @cookingkatielady—I love seeing your creations!
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Description
If you’re on the hunt for a treat that satisfies your sweet tooth while keeping things clean and wholesome, look no further! My No-Bake Cookie Dough Bars are here to revolutionize your snack or dessert game. Not only are they irresistibly delicious, but they’re also gluten-free, dairy-free, and free from refined sugars. Plus, they’re made with only 6 simple, clean ingredients that you can feel good about. Whether you’re looking for a post-workout snack, a sweet treat for your afternoon slump, or a nutritious dessert option, these bars have got you covered.
The nutritional ingo below is for the cookie dough base only, assuming 10 ice cream sandwiches. If you decide to make these with my cottage cheese vanilla protein ice cream, the macros will be approximately 278 cals each, 17g fat, 20g carbs, and 12g protein.
Ingredients
For the Cokie Dough Base:
Ice Cream Filling:
Instructions
-
In a large mixing bowl, combine the cashew butter, maple syrup, vanilla, almond flour, salt, and optional protein powder. Mix until smooth and a dough forms.
-
Fold in the chopped chocolate using a rubber spatula.
-
Line a loaf pan with parchment paper, allowing some overhang on the sides. Press half the cookie dough mixture evenly into the bottom of the pan.
-
Take a second piece of parchment paper and press the remaining cookie dough into an even rectangle. Place it in the freezer alongside the pan to firm up—this will be your top cookie layer.
-
After chilling for 10–15 minutes, remove from the freezer.
-
Spread the softened ice cream over the bottom cookie layer in the pan. Use the back of a spoon or offset spatula to make it as even as possible.
-
Gently place the second cookie dough layer on top of the ice cream and press down slightly to form your sandwich.
-
Freeze for 30 minutes, then slice into squares and enjoy.
Nutrition Facts
Nutrition Facts
Servings 10
Serving Size 1 sandwich
- Amount Per Serving
- Calories 239kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 3.6g18%
- Sodium 175.5mg8%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 2.1g9%
- Sugars 7.6g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
