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.

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

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

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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.

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