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!
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox!
*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
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.
Bake at 375F for 10-12 minutes and let the layers cool completely.
Spread the ice cream evenly over the bottom cookie layer.
Top with the other layer and place in the freezer for 5-6 hours to firm up.
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
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.
If stored properly, these ice cream sandwiches should last for up to 3 months.
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.
More carrot cake recipes
- Coconut Carrot Cake (dairy-free and egg-free bundt cake)
- Baked Carrot Cake Donuts (gluten-free)
- Carrot Cake Loaf (with cashew cream frosting)
- Small Carrot Cake Recipe (single layer carrot cake)
- Gluten-Free Carrot Cake Cupcakes (with cream cheese frosting)
Recipe inspired by She Likes Food Carrot Cake Ice Cream Sandwiches.
If you make this recipe, I'd love to hear what you think in the comments below!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
Carrot Cake Ice Cream Sandwiches (Dairy-Free, Gluten-Free)
Ingredients
- ¼ cup cane sugar
- ¼ cup almond butter, room temperature
- 2 tablespoons virgin, cold pressed coconut oil, softened but not melted
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ½ cup light buckwheat flour
- ½ cup almond flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ½ cup finely grated carrot
- 5 cups non-dairy ice cream, (or ice cream of choice, slightly softened)
- ½ cup unsweetened toasted coconut
Instructions
- Pre-heat oven to 375F. Grease and line two 9-inch square baking pans with parchment paper.
- 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.
- In a small bowl, whisk together the flours, cinnamon, baking soda, baking powder, salt, nutmeg and ginger.
- 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.
- 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).
- 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).
- 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.
- 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
- 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.
- If you don't have two square 9-inch pans, just bake your cookie layers one at a time.
- 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.
- 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.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Kelsie | the itsy-bitsy kitchen says
I love carrot cake! I could definitely go for a few of these right now! Have a great weekend, Leanne!
Leanne says
Thanks Kelsie!
Ashika | Gardening Foodie says
Leanne, these look absolutely delicious...this is such a beautiful and amazing recipe...this I would love to try 🙂
Leanne says
Thanks Ashika! They're definitely worth a try! 😉
Ellen says
What a brilliant idea. Carrot cake and ice cream are 2 of my husband's favorite things! I love the festive sprinkles.
Leanne says
Thanks Ellen! The sprinkles were a big hit here!
Kelly | Foodtasia says
Leanne, these ice cream sandwiches look so delicious! I love carrot cake and these look so easy to make!
Leanne says
Thanks Kelly! I love carrot cake too, and I'm pretty sure I'll be making these sandwiches year round!
Teri@The Freshman Cook says
I love ice cream sandwiches, and these are cute! Love the idea of making my own!
Leanne says
Thanks Teri! I'll be making my own more often now!
annie@ciaochowbambina says
I just can't handle all the cuteness and yumminess happening in this post! WoW!
Leanne says
Aww! Thanks Annie! Glad you like them 🙂
Heidi ~ The Frugal Girls says
These are the BEST idea ever, Leanne! They would make such a fun Easter treat, too!
Leanne says
Thanks Heidi! They were a hit for Easter!
Ros @ ZenHealth says
Great Easter idea! My hubby loves any and everything with ice cream in it. So I'll definitely have to try this one!
Leanne says
Thanks Ros! My hubby doesn't eat carrot cake, but loves ice cream sandwiches. He totally enjoyed these!
Terri says
These look amazing! I saw them on Pinterest the other day and pinned them to make later - YUM!
Leanne says
Thanks so much for pinning Terri! Appreciate it!
marcie says
These are such a fun Easter treat, and I love that they're a clean eating dessert yet still decadent! I'm a huge fan of ice cream sandwiches, and I can't wait to try these out!
Leanne says
Thanks Marcie! Just the way I like my treats - clean eating with a little bit of decadence! 😉 Hope you like them as much as we do!
Denise@urbnspice says
Oh, my! Your Carrot Cake Ice Cream Sandwiches are such a fantastic idea, Leanne! This is so much easier and neater than making round cookie sandwiches. I also love your tip about using the sandwich bag to help spread the batter - brilliant! Many thanks for sharing. I will be trying your recipe soon! ❤️
Leanne says
Thanks Denise! The sandwich bag trick is something I used to see my mom do when she would spread out rice krispie treats in a pan to set up. Works like a charm! 😉
Kim - The Puffy Biscuit says
These are adorable and sound delicious! I haven't tried making ice cream sandwiches in a long time. I love your one-big-flat cookie method - it would make it so much easier to make, freeze, and cut the sandwiches.
Leanne says
Thanks Kim! It's definitely the easiest way I found to make ice cream sandwiches!
Liz @ Books n' Cooks says
So excited about this idea - the ice cream means that I can have carrot cake all year round!
Leanne says
Thanks Liz! I'm into carrot cake all year round! 😉
Jaida ~ Sweet Beginnings says
Such an amazing idea for ice cream sandwiches!! I can just imagine how well that ice cream flavor goes with the carrot cake cookie!
Leanne says
Thanks Jaida! The coconut ice cream pairs nicely with the warm flavours of carrot cake!
Cathy says
What pretty ice cream sandwiches! I'm sure they'll also go over well with those who don't need to eat gluten free or dairy free!
Leanne says
Thanks Cathy! That was my plan, and you would never say they are grain-free and dairy-free!
Julia says
Wow, This is such an amazing and a bit unusual treat! Carrot cake cookie ice cream sandwiches - that is genius! And I love the sprinkles. So cute!! Perfect Easter treat!
Leanne says
Thanks Julia! I love carrot cake anything, so ice cream sandwiches seemed like a must-try!
Jo Thrasher says
OMG these are adorable. I love your choice of sprinkles too!
Leanne says
Thanks so much Jo!
Marie says
This is such a great way to make ice cream sandwiches. These just look so fun and perfect for Spring.
Leanne says
Thanks Marie! They are pretty fun!