Craving a frozen sweet treat, but food intolerance or allergies in the way? This simple recipe is a great way to make ice cream sandwiches that work for everyone. You can even make them vegan but choosing a non-dairy ice “cream”.



2/3 cup lightly packed almond flour

1/3 cup lightly packed coconut flour

3 tablespoons  cocoa powder

1 teaspoon baking soda

½ teaspoon fine sea salt

½ cup coconut oil, melted

½ cup maple syrup

1 teaspoon vanilla extract

3/4 cup dark chocolate chips (dairy-free options available)

“Ice cream” of your choice (dairy, lactose-free or non-dairy)



Preheat oven to 350˚F and line 2 large baking sheets with parchment paper or a silpat

In a medium bowl, whisk together the almond flour, coconut flour, cacao powder, baking soda, salt and cinnamon. Add the coconut oil, maple syrup and vanilla. Stir well to combine. Fold in the chopped chocolate. Refrigerate the dough for 5 minutes. Don’t skip this step!

Using a small ice cream scoop, scoop heaping tablespoon mounds onto the baking sheets, spacing them 3 inches apart

Bake 5 minutes, rotating the pans and then bake for another 6 minutes or until the tops of the cookies look dry―not gooey. If the cookies are still quite puffy at the 5-minute mark, gently flatten them with a spatula. Allow cookies to cool on pans for at least 5 minutes, giving them a chance to firm up.

Carefully transfer the cookies to a cooling rack and put in the freezer for at least 5 minutes or until chilled through and firm. You can do this ahead of time or make extra cookies or your next batch and store them in the freezer for several months as along as they’re tightly sealed.

When you’re ready to make your sandwiches, remove your ice cream from the freezer to let it soften up a bit. You want it to be easy to scoop.

While you’re waiting for the ice cream to soften, cover a work surface in wax or parchment paper. Lay half the cookies down flat side up. Top each cookie with a scoop of ice cream and top with remaining cookies―pressing down gently to push the ice cream to the edges. If you want to be fancy, roll the exposed ice cream in sprinkles or chopped nuts or coconut.

You can eat them right away or freeze for later. Just pop them back in the freezer to harden up before you wrap them in wax paper (individually)and store in an airtight container  where they’ll keep for a couple of months.