If you’re looking for a delicious, guilt-free treat that everyone can enjoy, this healthy homemade ice cream sandwiches are just what you need! The best part? The sandwich cookie base is free from gluten, dairy, soy, & refined sugar—making it the perfect choice for those with dietary restrictions or anyone looking to enjoy a healthier dessert.
If you are on a nut free diet, you can swap out the nut butter for something such as granola butter!
Whether you’re preparing for a special occasion or simply craving something sweet, these homemade ice cream sandwiches are a great alternative to store-bought versions that often contain artificial ingredients and refined sugars. With a simple and wholesome list of ingredients, this recipe is easy to make and customizable to fit your taste preferences. Use your favorite dairy free ice cream if you are dairy free. I am telling you, these taste a million times better than the classic Klondike or Fat Boy Ice Cream sandwiches!
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Why Choose These Healthy Ice Cream Sandwiches?
These homemade ice cream sandwiches are the perfect balance of health and indulgence. You get the rich flavor of ice cream combined with the satisfying crunch of a wholesome, allergy-friendly cookie base. Not only are they free from gluten, dairy, & refined sugar, but they’re also customizable, so you can adjust the ingredients based on your dietary needs and taste preferences.
Unlike store-bought ice cream sandwiches that are often filled with preservatives, artificial sweeteners, and unhealthy fats, this recipe uses only natural, wholesome ingredients. Whether you’re looking to eat healthier, avoid certain allergens, or simply want a better-for-you dessert, these ice cream sandwiches are a delicious and nutritious choice.
A Sweet Treat for Everyone
These healthy homemade ice cream sandwiches are an excellent treat for anyone, no matter their dietary restrictions. Whether you’re gluten-free, dairy-free, or just looking for a healthier dessert option, this recipe has you covered. You can customize the flavor with your favorite ice cream and add-ins, making it a fun and versatile dessert for any occasion.
Ingredients
- 3/4 cup granola butter or cashew butter (organic; if you are nut free use granola butter. Almond butter also works great.)
- 140g dates (large, organic, pitted, roughly 9)
- 1/4 cup cacao powder (organic, I used the brand Better Body Foods)
- 1 scoop chocolate protein powder (33 grams is one scoop. I used the organic chocolate protein powder by Truvani. Use the code KATIE10 for a discount on their website!)
- 1-2 tbsp maple syrup (organic, depending on sweetness level)
- 1/4 cup coconut sugar (organic)
- 1/4 tsp salt
- 1/4-1/2 tsp espresso powder (optional, but super yummy!)
- 1/2 tsp vanilla extract (organic)
- Your favorite vanilla ice cream (I used my homemade cottage cheese protein ice cream. Use dairy free if needed)
How To Make Them
- In a large food processor, combine the nut butter (or granola butter if nut free), dates, cacao powder, protein powder, maple syrup, salt, coconut, sugar, espresso powder, and vanilla extract. Pulse until you have a thick cookie dough like consistency, and all of the ingredients are fully incorporated.
- Line a standard sized loaf pan with parchment paper. Press, half of the ice cream sandwich mixture into the bottom of the pan on top of the parchment paper in an even layer.
- Place another piece of parchment paper on top of that ice cream sandwich base. Press the remaining half of the cookie sandwiches on top of the parchment paper you just laid down and spread it evenly. Freeze for 10-15 minutes.
- Remove from the freezer and remove the top layer of the sandwich cookie. Add your favorite ice cream on top of the bottom layer of your ice cream sandwiches (dairy free if needed).
- Add the top layer of the ice cream sandwiches on top of the ice cream. Return to the freezer for 30 minutes to firm up.
- Remove from the freezer and then slice into bars. These are pretty rich so I actually cut mine into eight squares. Enjoy!
How To Store
You can store leftover ice cream sandwiches individually wrapped in parchment paper and then in an air tight container or Ziploc bag in the freezer. let them sit out for ten minutes after removing from the freezer before digging in again.
If You Want To Be Extra
I used a large form to puncture little “holes” on the outer layers of the cookie to make them look like little Klondike bars! Totally optional, but I think this is so fun and adds a lot of character!
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!
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Description
If you're looking for a delicious, guilt-free treat that everyone can enjoy, this healthy homemade ice cream sandwich recipe is just what you need! The best part? The sandwich cookie base is free from gluten, dairy, and refined sugar—making it the perfect choice for those with dietary restrictions or anyone looking to enjoy a healthier dessert.
Ingredients
Instructions
-
In a large food processor, combine the nut butter (or granola butter if nut free), dates, cacao powder, protein powder, maple syrup, salt, coconut, sugar, espresso powder, and vanilla extract. Pulse until you have a thick cookie dough like consistency, and all of the ingredients are fully incorporated.
-
Line a standard sized loaf pan with parchment paper. Press, half of the ice cream sandwich mixture into the bottom of the pan on top of the parchment paper in an even layer.
-
Place another piece of parchment paper on top of that ice cream sandwich base. Press the remaining half of the cookie sandwiches on top of the parchment paper you just laid down and spread it evenly. Freeze for 10-15 minutes.
-
Remove from the freezer and remove the top layer of the sandwich cookie. Add your favorite ice cream on top of the bottom layer of your ice cream sandwiches (dairy free if needed).
-
Add the top layer of the ice cream sandwiches on top of the ice cream. Return to the freezer for 30 minutes to firm up.
-
Remove from the freezer and then slice into bars. These are pretty rich so I actually cut mine into eight squares. Enjoy!
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.
User Reviews
Soooo delicious!Thank you!
So glad you liked them!
Hey Amy. You will need 3/4 cup of cashew butter:)
How much cashew butter?