Gluten-Free Vegan Ice Cream Sandwiches


 We talked about a childhood frosty favorite last Wednesday, the Fugsicle, and we made it vegan. Today, let’s make some Gluten-Free Vegan Ice Cream Sandwiches. Because what’s better than ice cream on a dreary Tuesday? vegan glutenfree ice cream sandwiches wThis recipe is two parts – Fudgy Flourless Chocolate Cookies and creamy Coconut Whipped Cream. Both are pretty phenomenal on their own, but I suggest combining the two for true (food-based) joy. If you need a refresher on how to make Coconut Whipped Cream, check out my how-to video here (at the 6min mark).   I like to store these cookies in the freezer; when I’m ready to serve, I remove them and let them warm up for about 5-10 minutes to allow the Coconut Whipped Cream to soften. By the way, the cookies are insanely fudgy. So good.

Gluten-Free Vegan Ice Cream Sandwiches
Author: Lauren Vacula
Serves: 10
Gluten-Free Vegan Ice Cream Sandwiches – the perfect pairing of Fudgy Flourless Chocolate Cookies and Coconut Whipped Cream
  • Fudgy Flourless Chocolate Cookies
  • 1 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 cup cocoa powder
  • 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes)
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • Coconut Whipped Cream
  • 1 can coconut cream or full-fat coconut milk, refrigerated without lid overnight prior to use
  • 1-2 tbsp maple syrup
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine all cookie ingredients in a large bowl, stirring until fully combined.
  3. Drop batter (3-4 tbsp per cookie) onto baking sheet (makes 20 cookies).
  4. Bake for 8-10 minutes until firm.
  5. Allow cookies to cool on baking sheet for 10 minutes. Use spatula to remove cookies and place on cooling rack or plate to cool completely.
  6. To make Coconut Whipped Cream, add coconut cream from refrigerated open can to a mixing bowl. (Do not add any of the watery liquid at the bottom of the can.)
  7. Using a stand mixture or electric beaters, beat whipped cream until soft peaks form.
  8. Add in 1 tbsp maple syrup to cream, beat until fully incorporated and stiff peaks form. Refrigerate cream until ready for use.
  9. To assemble the cookie sandwiches, flip 10 (fully cooled) cookies over on a parchment-lined baking sheet. Add a dollop of Coconut Whipped Cream to each upside-down cookie.
  10. Top cream with another cookie. Immediately place baking sheet in freezer to set. Once frozen, you can transfer cookie sandwiches to a storage container. (I added small sheets of left over parchment between each sandwich to prevent the cookies from sticking together.)
  11. Remove cookie sandwiches from freezer 5-10 minutes prior to serving.
Serving size: 1 Cookie Sandwich Calories: 335 Fat: 21.9g Carbohydrates: 18.9g Sugar: 10.6g Sodium: 220mg Fiber: 2.4g Protein: 6.2g Cholesterol: 0mg
Nutrition information is calculated based on one sandwich (two Fudgy Flourless Chocolate Cookies and two tablespoons of Coconut Whipped Cream). [br]Cookies and Whipped Cream can be made a day in advance (store both in refrigerator). [br]Fudgy Flourless Chocolate Cookies are lightly adapted from the Detoxinista’s Double Chocolate Cookies.

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  1. Ducky&Petri says:


  2. nikki says:

    i’m drooling! yum!


  3. Francesca says:

    Oh my heavens! These look amazing -xo-

  4. […] Gluten Free Vegan Ice Cream Sandwiches via Lauren @ A Lovely Side Project […]

  5. Interested lady says:

    Look and sound yummy. Where’s my sample?

  6. […] out this vegan Cherry Garcia), but recently I’ve been blending up all kinds of different ice cream-esque creations (including my favorite adult beverage as of late involving watermelon and tequila). Today, […]

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