Our Dairy-Free Ice Cream Sandwiches are a familiar childhood favorite. Made with coconut ice cream and a thin brownie layer, these ice cream sandwiches are quick and easy to make and will be a favorite throughout the summer.
Rich and decadent, we can all agree that the best part of the classic ice cream sandwich is the soft chocolatey outer layer, there's a reason it's best served with vanilla ice cream. Using full-fat coconut milk, we blended maple syrup, vanilla extract, and a sprinkle of salt and spread it out evenly on a baking sheet, putting it in the freezer to cool.
What we love about this ice cream (or nice cream) recipe is not only how easy it is to make, but it's free from refined sugar and is creamy, decadent, and dairy-free. With a hint of vanilla and sweetness from the maple syrup, our coconut ice cream is the perfect pair to our brownies and is the ultimate summer treat. If you love ice cream, don't forget to check out our Waffle Ice Cream Sandwiches and our Chocolate and Pretzel Ice Cream Recipe.
How to Make Dairy-Free Ice Cream Sandwiches
Ingredients to Make Our Coconut Ice Cream Sandwiches
Flour, cocoa powder, baking powder, salt, butter, sugar, eggs, coconut milk, maple syrup and vanilla.
Step 1: Make your Homemade Coconut Ice Cream
Combine 2 cans of full-fat coconut milk, ¾ cups maple syrup, 1 tablespoon of vanilla and a pinch of salt in a bowl or blender. Line a 9-inch square baking dish with plastic wrap. Pour the ice cream mixture into the dish and place in the freezer to set, about 4-6 hours. *** For a creamier texture (vs. icy) you can stir the mixture every 30-40 minutes until set.
Step 2: Make the Cookies for the Ice Cream Sandwich
Preheat your oven to 350° F. Grease a 13 x 18-inch baking sheet with butter, and line with parchment paper. Combine 1 cup flour, ¾ cup cocoa powder, ¾ teaspoon baking powder and pinch of salt in bowl.
Cream together ¾ cups softened butter and 1 cup sugar until light and fluffy, about 3-4 minutes. While mixing, add 2 eggs, one at a time, until combined then slowly add dry ingredients. Once the batter comes together, scrape down the sides of the bowl and mix one last time to incorporate.
Transfer the batter to your baking sheet and spread it out into a smooth, ¼-inch thickness. Bake for 10-12 minutes, remove and allow to cool to room temperature.
Step 3: Assemble your Coconut Ice Cream Sandwiches
Use a 2-inch round cookie cutter to cut 18 rounds out of the cake. Carefully remove the ice cream from your baking dish by lifting it from the plastic wrap. Use the cookie cutter to cut 9 rounds from the ice cream. Place each ice cream round on a cake round then top with an additional piece of cake. Return the sandwiches to the freezer to set. Store leftover sandwiches in a freezer-safe container for up to 1 week.
Recipe Card
Homemade Coconut Ice Cream Sandwiches
Ingredients
Brownie Sandwich Cookies
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 170 g butter room temperature
- 1 cup granulated sugar
- 2 eggs
Coconut Ice Cream
- 2 cans coconut milk 400ml cans chilled
- ¾ cup maple syrup
- 1 tablespoon vanilla
- ⅛ teaspoon salt
Instructions
- Scrape the coconut milk into a blender. Add the maple syrup, vanilla and salt. Blend on high for 10-15 seconds. Line a 9 x 9 inch casserole dish with a single piece of plastic wrap. Pour the liquid into the dish and place in the freezer to set, about 4-6 hours.
- Preheat your oven to 350°. Grease a 13 x 18 inch baking sheet with butter, and line with parchment paper.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. While continuing to beat on medium speed, add the eggs, one at a time until combined. Turn the speed down to low, then slowly add the flour mixture. Once the batter has come together, scrape the sides of the bowl down, a give one last quick mix.
- Scrape the batter onto the baking sheet and using a spatula, spread it out into a thin even layer, leaving a little bit of space around the edges. The batter should be about ¼ inch thick. Place in the oven and bake for 10-12 minutes. Remove and allow to cool completely.
- To assemble the sandwiches, use a 2 inch round cookie cutter to cut 18 rounds out of the cake. Carefully remove the ice cream from the casserole dish using the plastic wrap. Use the cookie cutter to cut 9 rounds from the ice cream. Place each ice cream round on a cake round then top with additional piece of cake. Return the sandwiches to the freezer to set. Wrap and leftover sandwiches in plastic wrap.
Recipe Notes
- If you’re not up for making the ice cream, then just buy some and place a scoop of ice cream on each cake round and use a knife to smooth out the sides of the sandwiches.
- If you don’t have a round cookie cutter, then you can just cut the cake into 3 inch squares and do the same with the ice cream.
- If doing rounds, there will be additional ice cream and cake scraps. They make a great snack while you wait for the sandwiches to set 🙂
Patricia says
Do I use the entire can of coconut milk or just the meat/cream of it?
Chef Sous Chef says
Hi Patricia, you can use the entire can of coconut for the recipe. Enjoy!
Tori says
Do not replace the coconut milk with milk. It won’t turn out right. It’ll be icy, not the right texture.
Pattsy K says
Wonderful recipe. The cookies were the perfect replica of the ice cream sandwiches we know and love!