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!
- 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
- 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.
- 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.
Keywords: dairy-free ice cream sandwiches, gluten-free ice cream sandwiches