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You'd never know that these chocolate coconut ice cream sandwiches are vegan and gluten-free!
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Chocolate-Coconut Ice Cream Cookie Sandwiches (Gluten Free & Vegan!)

These might just be the easiest ice cream sandwiches you'll ever make, and you'd never know they're gluten free and vegan! Double chocolate coconut cookies get sandwiched around coconut (or any flavored) ice cream for one of the best desserts EVER. The gluten free cookies are a cinch to make using just one bowl. The cookies are very soft out of the oven but will firm up once cool.
Prep Time45 minutes
Cook Time12 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: gluten free ice cream sandwich recipe, gluten free ice cream sandwiches, vegan ice cream sandwich recipe
Servings: 8 sandwiches


  • cup (85g / 3oz) lightly packed almond flour
  • cup (43g / 1.5oz) lightly packed coconut flour
  • 3 tablespoons (17g / 0.6oz) raw cacao powder or regular unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • teaspoon cinnamon
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3.5 ounces dark chocolate, chopped (about ¾ cup chopped), or ¾ cup chocolate chips
  • 1 ½ pints vegan coconut ice cream (such as Coconut Bliss), or any ice cream you like


  • Preheat the oven to 350˚F. Line 2 large baking sheets with parchment paper.
  • In a medium bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, salt and cinnamon. Add the coconut oil, maple syrup and vanilla. Stir well to combine. Fold in the chopped chocolate. Refrigerate the dough for 5 minutes to allow the flour to absorb the liquid.
  • Using a tablespoon measuring spoon or a small ice cream scoop, scoop heaping tablespoon mounds onto the baking sheets, spacing them 2-3 inches apart.
  • Bake 5 minutes. Rotate the pans and switch their positions. If the cookies have not flattened (if they still look like little mounds), use the back of a metal spatula and carefully flatten them (wipe the spatula clean as needed to prevent sticking). Bake 6 minutes longer, or until the cookies look dry on top (they will still be very soft). Let the cookies cool on the pans for 5 minutes.
  • Using a thin spatula, carefully transfer the cookies to a cooling rack. Pop the rack in the freezer for 5 minutes, or until the cookies are completely chilled and firm. Do Ahead: The chilled cookies can be wrapped tightly and frozen for up to 2 months.
  • Line a work surface with wax or parchment paper (this is just to keep things clean). Place half of the cookies flat side up on the paper. Top each with a scoop of ice cream. Top with the remaining cookies, and press down gently to distribute the ice cream to the edges. You can eat the sandwiches right away, or you can pop them onto a sheet tray and freeze them for 5-10 minutes, until firm. Once frozen, the sandwiches can be individually wrapped in wax paper and stored in an airtight container or a ziptop freezer bag.


Do Ahead: The ice cream sandwiches can be frozen for up to 1 month (yeah right; like they’ll last that long! ?).
  • I always recommend using an inexpensive kitchen scale when baking (especially when using gluten free flours). It makes baking fuss free (no measuring cups needed!) and it's much more accurate.  
  • If the cookies haven't flattened when baking (due to the type and amount of flour used), flatten them with a small spatula halfway through baking. 
  • Be sure to let the cookies cool for 5 minutes before transferring them to a cooling rack. They will be very soft, but they will firm up once chilled. 
  • I love Coconut Bliss ice cream, but you can use any non-dairy or regular ice cream you like!