Carrot Cake Ice Cream Sandwiches are a delightful springtime dessert: a generous layer of ice cream tucked between soft, chewy carrot cake cookie layers. These sandwiches are dairy-free and gluten-free, easy to make ahead, and perfect for a quick treat or a party dessert.
This post was originally published in March 2019 and has been updated with new photos, clearer text, and extra tips. The recipe remains the same.
I’m a big fan of carrot cake in many forms, and these ice cream sandwiches are one of my favorites. Even non-carrot-cake lovers tend to fall for them—my husband wasn’t into traditional carrot cake or non-dairy ice cream, but he loves these sandwiches.
Details on a few ingredients
- Flours – To keep the cookie layers gluten-free and grain-free, this recipe uses a blend of almond flour and buckwheat flour. Almond flour adds moisture and a tender, chewy texture, while buckwheat (light or dark) provides structure and a nutty flavor that works well in carrot desserts.
- Almond butter – Almond butter gives richness and helps bind the dough. If you don’t have almond butter, another natural nut butter will work; just be aware that stronger flavors such as peanut butter will change the final taste.
- Ice cream – Store-bought ice cream keeps the recipe simple. For a dairy-free version, choose a coconut-based non-dairy ice cream—the caramel-coconut flavor I used complements the spiced carrot cookie layers beautifully. Any ice cream or frozen yogurt can be used depending on preference.
How to make gluten-free ice cream sandwiches
Preheat your oven to 375°F. Grease and line two 9-inch square pans with parchment, leaving some overhang for easy removal.
In a mixing bowl, beat the sugar, almond butter and softened (not melted) coconut oil until creamy. Add the egg and vanilla and beat until smooth.
In a separate bowl, whisk together the almond and buckwheat flours, cinnamon, baking soda, baking powder, salt, nutmeg and ginger.
On low speed, add the dry ingredients to the wet mixture until a sticky dough forms, scraping the bowl as needed. Fold in the finely grated carrot.
Divide the dough in half and press each portion into an even, thin layer in the prepared pans. The dough will be sticky—use a lightly greased small sandwich bag or spatula to press it out without sticking.
Bake for 10–12 minutes, until the edges just begin to brown. Avoid overbaking—the layers should remain soft so the sandwiches are chewy once frozen. Allow the cookie layers to cool completely in the pans.
Choose one cooled cookie layer as the base and spread slightly softened ice cream evenly over it. Top with the second cookie layer and press gently to adhere.
Freeze the assembled sandwich block for 5–6 hours, or until firm. When ready to serve, remove from the freezer and let rest at room temperature for a few minutes so the ice cream softens just enough to cut clean squares. Cut into 16 pieces and roll each square in toasted unsweetened coconut, chopped walnuts or sprinkles, if desired.
Frequently asked questions
After cutting and coating the sandwiches, place them in a single layer in an airtight container and keep them in the freezer. If you need to stack layers, separate them with wax or parchment paper to prevent sticking.
Stored properly in an airtight container, these ice cream sandwiches will keep well for up to three months.
Yes. Two 8-inch square pans will work but yield slightly thicker cookie layers that may need an extra minute or two of baking time. Two 9-inch round pans are another option; the shape will change how you cut the sandwiches. If you only have one pan, bake the layers one at a time.
Key recipe tips and substitutions
- Bring cold ingredients to room temperature so the coconut oil won’t harden during mixing.
- Lightly grease pans before lining with parchment so the paper stays in place while spreading the sticky dough. Leave an overhang for easy lifting.
- To handle sticky dough, cover a hand with a small sandwich bag or wear a lightly greased glove—this helps press the dough evenly without it clinging to your fingers.
- Press the dough thinly and evenly across the pan; it may look sparse at first but will cover the pan when spread toward the edges.
- Use finely grated carrot so it blends into the dough smoothly.
- Do not overbake the cookie layers; they should remain soft and chewy. They will firm up as they cool.
- Soften ice cream slightly in the refrigerator (not fully melted) before spreading so it’s easy to work with.
- Let the frozen block sit at room temperature for a few minutes before cutting so coatings such as coconut will adhere better.
More carrot cake recipes
- Coconut Carrot Cake (dairy-free, egg-free bundt cake)
- Baked Carrot Cake Donuts (gluten-free)
- Carrot Cake Loaf (with cashew cream frosting)
- Small Single-Layer Carrot Cake
- Gluten-Free Carrot Cake Cupcakes (with cream cheese frosting)
Recipe adapted from She Likes Food: Carrot Cake Ice Cream Sandwiches. If you give this recipe a try, please leave feedback—I’d love to hear how yours turn out.
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📖 Recipe
Carrot Cake Ice Cream Sandwiches (Dairy-Free, Gluten-Free)
A thick layer of ice cream is sandwiched between soft, chewy carrot cake cookie layers. Dairy-free and gluten-free, these are ideal for making ahead and freezing.
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 (for rolling)
Instructions
- Preheat oven to 375°F. Grease and line two 9-inch square baking pans with parchment paper, leaving an overhang.
- In a large bowl, beat the sugar, almond butter and coconut oil 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. Scrape down the bowl as needed. Stir in the grated carrot.
- Divide the dough in half and press each portion into an even, thin layer in the prepared pans. The dough will be sticky.
- Bake for 10–12 minutes, until the edges begin to brown. Do not overbake. Let the cookie layers cool completely in the pans.
- Once cooled, spread softened ice cream evenly over one cookie layer, top with the second layer and press gently. Freeze for 5–6 hours until firm.
- Remove from the freezer and let sit at room temperature for a few minutes. Cut into 16 squares and roll each in toasted coconut. Store in an airtight container in the freezer.
Notes
- Bring cold ingredients to room temperature to prevent coconut oil from solidifying during mixing.
- If you don’t have two 9-inch pans, bake layers one at a time or use two 8-inch pans (add a minute or two to baking time) or round pans for a different shape.
- To spread sticky dough, cover your hand with a lightly greased sandwich bag or glove.
- Check the FAQ and tips above for additional guidance and substitution ideas.
Nutrition Facts per Serving
Calories: 187 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 5 g | Sugar: 13 g | Fiber: 2 g
Disclaimer
Nutrition information is an estimate and will vary depending on substitutions and brands used.