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Carrot Cake Ice Cream Sandwiches (Dairy-Free, Gluten-Free)

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Carrot Cake Ice Cream Sandwiches are the ultimate springtime treat. A thick layer of ice cream is sandwiched between soft and chewy carrot cake cookies. They’re dairy-free and gluten-free, and perfect for making ahead for a quick and easy dessert!

Carrot cake ice cream sandwiches cut into squares and arranged on a light surface.

*This post was originally published in March 2019. It has been updated with some new photos, text and additional tips for readers. The recipe remains the same.

If you haven’t guessed it yet, I love carrot cake desserts in just about any form. But even if you’re not a carrot cake lover, once you try a carrot cake ice cream sandwich, you’ll be sure to change your mind. My husband isn’t even a fan of traditional carrot cake (or non-dairy ice cream for that matter), but he loves these sammies!

Table of contents

Ice cream sandwich squares arranged on a light coloured surface.

Details on a few ingredients

Flours – To keep the carrot cake cookies used in these sandwiches grain-free and gluten-free, I used a mix of almond and buckwheat flours. The almond flour adds moisture which helps keep these cookies soft and chewy. And buckwheat flour is a great alternative to wheat. I used light buckwheat flour here, but you can also use dark.

Almond butter – If you don’t have almond butter, you can use another type of nut butter. Just note that it will change the taste of the sandwiches, especially if you opt for peanut butter. I also recommend using a natural nut butter for this recipe.

Ice cream – While you can certainly make your own ice cream for this recipe, I kept it simple and used store-bought. To keep things dairy-free, I went with a non-dairy ice cream with a coconut base. But you can use any kind of ice cream or frozen yogurt. The coconut caramel flavor I used in this recipe pairs nicely with the spicy carrot cake cookies.

How to make gluten-free ice cream sandwiches

Using an electric mixer, beat together your wet ingredients.

In a separate bowl, whisk together your dry ingredients.

Gradually add the dry ingredients to the wet mixture and beat on low until a dough forms.

Stir in the finely grated carrot.

Divide the dough in half, and press each half into a thin layer into two 9-inch square pans lined with parchment paper.

Carrot cake cookie dough pressed into a square pan.

Bake at 375F for 10-12 minutes and let the layers cool completely.

Carrot cake cookie layer baked up in a square pan.

Spread the ice cream evenly over the bottom cookie layer.

Dairy-free ice cream sandwiches being assembled.
Ice cream spread out on bottom layer of ice cream sandwiches.

Top with the other layer and place in the freezer for 5-6 hours to firm up.

Gluten-free ice cream sandwiches assembled and ready for freezing.

Remove from freezer and let sit at room temperature for a few minutes. Cut into 16 squares and roll in coconut (or walnuts or sprinkles).

Frequently asked questions

How do you store these sandwiches?

Once you’ve cut them into squares and rolled them in coconut, place them in a single layer in an airtight container and store in the freezer. If you need to store them in layers, just place a piece of wax or parchment paper in between the layers.

How long will they last?

If stored properly, these ice cream sandwiches should last for up to 3 months.

I don’t have two 9-inch square pans. Is there another size pan I can use for the cookie layers?

Two 8-inch square pans will also work, but the cookie layers will end up a little thicker, so you’ll need to bake them for another minute or two. You can also try using two 9-inch round cake pans. This will just change the shape of your sandwiches when you cut them out. If you don’t have two square pans that are the same size, you can also just bake your cookie layers one at a time, which is what I do.

Key recipe tips and substitutions

  • Ensure your cold ingredients are brought to room temperature before mixing them together. Cold ingredients may cause your coconut oil to harden as the batter mixes together.
  • You’ll want to lightly grease your pans before you line them with parchment paper. This helps the parchment paper stick, so it won’t move as you spread out the cookie dough. You should also leave some parchment paper hanging over the edges of the pan so the sandwiches are easy to lift out and cut into squares.
  • The cookie dough will be very sticky so I normally cover my hand with a small sandwich bag and cover it with non-stick cooking spray. This helps spread the dough out without it sticking to your fingers.
  • The dough will also spread into a very thin layer. It may not look like it will cover the bottom of the pan, but it will. Just keep pressing it out towards the edges of the pan.
  • Be sure to use finely grated carrot as this will mix into the cookie dough easily.
  • To ensure the cookie layers are soft and chewy, don’t over bake them. Even if they seem soft when you remove them from the oven, they will continue to firm up as they cool.
  • Let the ice cream soften slightly in the refrigerator before spreading it onto the cookie base. You don’t want it too runny, but you want it soft enough to spread easily.
  • Before you cut and roll the sandwiches in coconut, let them sit at room temperature for a few minutes. If the ice cream is slightly soft, this will help the coconut stick to it.
Up-close view of a carrot cake ice cream sandwich square.

More carrot cake recipes

If you make this recipe, I’d love to hear what you think in the comments below!

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Carrot Cake Ice Cream Sandwiches cut into squares and arranged on a white surface.

Carrot Cake Ice Cream Sandwiches (Dairy-Free, Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 29 reviews
  • Author: Leanne
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 7 hours
  • Yield: 16 sandwiches
  • Category: Dessert
  • Method: Bake and Freeze
  • Cuisine: American
  • Diet: Gluten Free
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Description

Carrot Cake Ice Cream Sandwiches are the ultimate springtime treat. A thick layer of ice cream is sandwiched between soft and chewy carrot cake cookies. They’re dairy-free and gluten-free, and perfect for making ahead for a quick and easy dessert!

Ingredients

  • 1/4 cup cane sugar
  • 1/4 cup almond butter, room temperature
  • 2 tablespoons coconut oil, virgin, cold pressed, softened but not melted
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup light buckwheat flour
  • 1/2 cup almond flour, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/2 cup finely grated carrot
  • 5 cups non-dairy ice cream (or ice cream of choice), slightly softened
  • 1/2 cup unsweetened toasted coconut

Instructions

  1. Pre-heat oven to 375F. Grease and line two 9-inch square baking pans with parchment paper.
  2. In a large mixing bowl, add the sugar, almond butter and coconut oil. Using an electric mixer, beat on high until creamy. Add the egg and vanilla and beat until smooth.
  3. In a small bowl, whisk together the flours, cinnamon, baking soda, baking powder, salt, nutmeg and ginger.
  4. On low-speed, gradually add the dry ingredients to the wet mixture until a dough forms. You may need to stop a few times to scrape down the sides of the mixing bowl. Stir in the grated carrot.
  5. Divide the dough in half, and press out into a thin layer in the prepared baking pans. The dough will be very sticky. (See notes).
  6. Bake for 10-12 minutes, or until the edges start to brown slightly. Do not over bake. Let the cookie layers cool completely. (You can let them cool in the pans).
  7. Once the cookie layers have cooled, choose one of the pans as your bottom layer. Spread the ice cream evenly over this layer. Top with the other cookie layer, and press down slightly so it sticks to the ice cream. Place in the freezer for 5-6 hours to firm up.
  8. When ready to cut into squares, remove from freezer and let sit at room temperature for a few minutes. Cut into 16 squares and roll in coconut. Place in an airtight container and store in the freezer.

Notes

  1. Ensure your cold ingredients are brought to room temperature before mixing them together. Cold ingredients may cause your coconut oil to harden as the batter mixes together.
  2. If you don’t have two square 9-inch pans, just bake your cookie layers one at a time.
  3. The cookie dough will be sticky. I recommend covering your hand with a small sandwich bag or plastic glove that has been sprayed with non-stick cooking spray. This helps press the dough out into the pan without it sticking to your fingers.
  4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.

Recipe inspired by She Likes Food Carrot Cake Ice Cream Sandwiches.

Reader Interactions

Comments

  13. Jenna Owens says

    Those sprinkles make these sandwiches tooooooo cute! It’s usually really hot here in Florida for Easter, so I like the idea of making a refreshing ice cream treat for dessert.

    Reply

  14. Haylie Abele says

    Leanne, carrot cake is my absolute favorite dessert!! These ice cream sandwiches look DIVINE!!! So decadent and rich!! These are a must have for a Spring treat!

    Reply

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