Decadent Dairy-Free & Gluten-Free Carrot Cake Ice Cream Sandwiches: Your Ultimate Spring Dessert Recipe

Prepare to be enchanted by the perfect fusion of classic comfort and refreshing chill: Carrot Cake Ice Cream Sandwiches. These delightful treats are the epitome of springtime indulgence, featuring a luscious, thick layer of creamy ice cream nestled between two incredibly soft and chewy carrot cake cookies. What makes them truly special? They are entirely dairy-free and gluten-free, making them an accessible and guilt-free pleasure for almost everyone. Not only are they utterly delicious, but their make-ahead convenience also makes them an ideal choice for effortless entertaining or a quick, satisfying dessert whenever a craving strikes.

*This post was originally published in March 2019. It has been updated with some new photos, enhanced text, and additional helpful tips for our valued readers. The core recipe remains the same, a timeless favorite that consistently delivers joy.

If you’re anything like me, the mere mention of carrot cake in any form brings a smile to your face. From loaves to cupcakes, I simply adore carrot cake desserts. But even if you consider yourself a skeptical non-fan of traditional carrot cake, or perhaps you’re hesitant about non-dairy ice cream, these incredible carrot cake ice cream sandwiches are poised to completely win you over. I’ve witnessed it firsthand: my husband, who typically steers clear of classic carrot cake and often bypasses non-dairy frozen treats, absolutely raves about these “sammies”! Their irresistible combination of spiced, tender cookies and cool, creamy filling creates a symphony of flavors and textures that’s universally appealing. Get ready to experience a dessert that defies expectations and becomes a new favorite.

Details on a Few Key Ingredients

Crafting the perfect dairy-free and gluten-free carrot cake ice cream sandwich means paying attention to the details, especially when it comes to your core ingredients. Here’s a closer look at some of the key components and why they’re chosen, along with potential substitutions.

Flours: The Foundation of Soft, Chewy Cookies

To ensure these carrot cake cookies are both grain-free and gluten-free, we rely on a carefully balanced combination of almond flour and buckwheat flour. Each plays a crucial role in achieving that coveted soft and chewy texture:

• Almond Flour: This finely ground nut flour is a powerhouse for moisture and richness. It contributes to the tender crumb of the cookies and provides a subtle, sweet nuttiness that complements the carrot cake spices beautifully. When selecting almond flour, opt for blanched, super-fine varieties for the best texture.
• Buckwheat Flour: Despite its name, buckwheat is not a wheat product; it’s a naturally gluten-free pseudocereal with a robust, earthy flavor profile. I typically use light buckwheat flour, which has a milder taste, but dark buckwheat flour can also be used for a more pronounced flavor and slightly darker cookie. Buckwheat flour is an excellent alternative to traditional wheat flours, adding both structure and a unique depth of flavor to these cookies.

Almond Butter: For Richness and Binding

Almond butter serves as a key binder and adds a wonderful richness to the cookie dough. Its creamy texture helps create a smooth batter and contributes to the cookies’ chewiness. For the best results, I highly recommend using a natural almond butter – one where the only ingredients are almonds (and perhaps a touch of salt). These varieties are typically runnier and easier to incorporate into the batter, ensuring a consistent texture.

• Substitutions: If almond butter isn’t an option, other natural nut butters can work, but be aware that they will alter the flavor. Cashew butter offers a similarly mild and creamy profile, while peanut butter will impart a distinct, stronger flavor that might overshadow the carrot cake spices (though some enjoy this combination!). For a nut-free option, sunflower seed butter (SunButter) can be a good choice, but again, expect a different taste. Always use natural, drippy varieties for consistency.

Ice Cream: The Creamy Heart of the Sandwich

While making your own ice cream can be a rewarding endeavor, for simplicity and convenience, I often reach for quality store-bought ice cream. The beauty of these sandwiches is their versatility! To keep them dairy-free, I typically choose a non-dairy ice cream with a coconut base, as its natural creaminess and subtle flavor pair wonderfully with the spiced carrot cake. In this recipe, a coconut caramel flavor was used, which beautifully complements the warm spices of the cookies.

• Non-Dairy Options: Beyond coconut, there are fantastic non-dairy ice creams made from oat milk, cashew milk, almond milk, or even soy milk. Explore different brands and bases to find your favorite texture and flavor.
• Flavor Pairings: Don’t limit yourself to caramel! Vanilla bean, cinnamon swirl, coffee, or even a plain “cream cheese” flavored non-dairy ice cream (if you can find one) would be absolutely delicious. For an extra pop of flavor, consider adding a sprinkle of chopped walnuts or a drizzle of dairy-free caramel sauce onto the ice cream layer before adding the top cookie.
• Traditional Ice Cream: If dietary restrictions aren’t a concern, feel free to use your favorite dairy-based ice cream or even frozen yogurt. Classic vanilla or cream cheese ice cream would be stellar choices.

How to Craft Your Gluten-Free Carrot Cake Ice Cream Sandwiches

Creating these delightful ice cream sandwiches is a straightforward process, but a few key steps ensure perfection. Here’s a detailed guide to help you achieve soft, chewy cookies and perfectly firm sandwiches.

Step-by-Step Assembly Guide:

1. Prepare the Wet Ingredients: Begin by combining your wet ingredients (cane sugar, almond butter, softened coconut oil, egg, and vanilla extract) in a large mixing bowl. Using an electric mixer, beat them together until the mixture is light, creamy, and well-emulsified. This step is crucial for creating a smooth foundation for your cookie dough.
2. Combine the Dry Ingredients: In a separate, smaller bowl, thoroughly whisk together all your dry ingredients: buckwheat flour, almond flour, ground cinnamon, baking soda, baking powder, kosher salt, ground nutmeg, and ground ginger. Whisking ensures that the leavening agents and spices are evenly distributed, leading to uniform cookie texture and flavor.
3. Form the Dough: Gradually add the whisked dry ingredients to the wet mixture, beating on low speed. Continue mixing until a cohesive dough forms. It’s important not to overmix at this stage; stop as soon as the dry ingredients are just incorporated.
4. Integrate the Carrot: Gently stir in the finely grated carrot. Using finely grated carrot ensures it blends seamlessly into the dough, providing moisture and flavor without creating large, chunky bits in your cookie.
5. Prepare for Baking: Divide the sticky dough evenly in half. Press each half into a thin, even layer in two separate 9-inch square pans that have been lightly greased and lined with parchment paper. The parchment paper overhang will be your best friend later for easy removal.

6. Bake the Cookies: Bake the cookie layers in a preheated oven at 375°F (190°C) for approximately 10-12 minutes. The key here is not to overbake them. The edges should just begin to turn a light golden brown, and the centers should still feel soft. Overbaking will result in dry, crumbly cookies, rather than the desired soft and chewy texture.
7. Cool Completely: Allow the baked cookie layers to cool completely in their pans on a wire rack. Patience is key here; warm cookies will melt your ice cream instantly, making assembly messy and compromising the final texture.

8. Assemble the Sandwiches: Once the cookie layers are fully cooled, carefully invert one layer onto your serving platter or a sturdy cutting board (parchment side up), then peel off the parchment. This will be your bottom cookie base. Next, spread your slightly softened ice cream evenly over this cookie layer, creating a generous, uniform filling.

9. Add the Top Layer and Freeze: Gently place the second cookie layer on top of the ice cream, pressing down very lightly to ensure it adheres without squishing out the filling. Transfer the assembled sandwich block back into the freezer for a minimum of 5-6 hours. This crucial freezing time allows the ice cream to firm up completely and fuse with the cookies, creating a stable sandwich that’s easy to cut.

10. Cut and Garnish: Once thoroughly frozen, remove the large ice cream sandwich block from the freezer. Let it sit at room temperature for just a few minutes (about 5-10 minutes) to slightly soften the ice cream, which will make cutting much easier and cleaner. Using a sharp knife, cut the block into 16 individual squares. For an extra touch of flavor and texture, roll the edges of each sandwich in toasted coconut flakes, finely chopped walnuts, or even festive sprinkles!

Frequently Asked Questions

Essential Recipe Tips and Smart Substitutions

Achieving perfectly soft, chewy, and flavorful carrot cake ice cream sandwiches is simple with these expert tips and substitution ideas:

• Room Temperature is Key: It’s crucial to ensure all your cold ingredients, especially the egg and any solid fats like coconut oil, are brought to room temperature before you begin mixing. Cold ingredients can cause the coconut oil to harden or seize when combined, leading to a lumpy or uneven batter. Room temperature ingredients emulsify more smoothly, resulting in a cohesive and well-textured dough.
• Grease and Line Properly: Don’t skip lightly greasing your baking pans before lining them with parchment paper. The grease acts as an adhesive, helping the parchment paper stick securely to the pan. This prevents the paper from shifting and wrinkling as you press out the sticky cookie dough. Additionally, make sure to leave a generous overhang of parchment paper on all sides of the pan. These “handles” will make it incredibly easy to lift the entire baked cookie layer (and later, the assembled sandwich block) out of the pan, simplifying the cutting process.
• Taming Sticky Dough: The carrot cake cookie dough will be quite sticky, which is normal for this type of recipe. To prevent it from clinging to your fingers, here’s a simple trick: cover your hand with a small sandwich bag or a disposable plastic glove, and then lightly spray it with non-stick cooking spray. This creates a non-stick barrier, allowing you to easily press and spread the dough evenly across the bottom of your prepared pans without frustration.
• Embrace the Thin Layer: When you’re pressing the dough into the pans, you might notice that it spreads into a surprisingly thin layer. Don’t be alarmed or think you don’t have enough dough! It will indeed cover the entire bottom of the pan. Just continue to press it gently but firmly towards the edges until it forms an even, thin sheet. This thinness is essential for creating the ideal cookie-to-ice cream ratio in your sandwiches.
• Finely Grate Your Carrots: For the best texture and even distribution of flavor, always use finely grated carrot. Coarsely grated carrots can introduce too much moisture in some spots and might not blend as smoothly into the delicate cookie dough, potentially affecting its texture. Fine grating ensures the carrot almost melts into the cookie as it bakes, contributing moisture and flavor without being overtly chunky.
• Avoid Overbaking for Chewy Perfection: The goal here is soft and chewy cookies, not crisp ones. Keep a close eye on your oven and baking time. Even if the cookies appear slightly soft when you remove them from the oven, they will continue to firm up considerably as they cool. Look for edges that are just barely golden, with centers that still yield slightly to a gentle touch.
• Optimal Ice Cream Consistency: Before spreading the ice cream onto your cooled cookie base, let it soften slightly in the refrigerator for about 15-20 minutes, or at room temperature for 5-10 minutes. You want it to be spreadable and pliable, like soft-serve, but not completely melted or runny. An ideal consistency ensures easy, even spreading and prevents the cookies from becoming soggy.
• The Coconut Stick Factor: To help your chosen coating (like toasted coconut, walnuts, or sprinkles) adhere beautifully, let the frozen ice cream sandwich block sit at room temperature for a few minutes before cutting and rolling. This brief warming period slightly softens the exterior of the ice cream, creating a tacky surface that allows the coconut (or other toppings) to stick firmly without falling off.

Why You’ll Adore These Ice Cream Sandwiches

Still not convinced? Here are a few compelling reasons why these Dairy-Free & Gluten-Free Carrot Cake Ice Cream Sandwiches deserve a top spot in your recipe repertoire:

• The Ultimate Spring & Summer Treat: While delicious year-round, the combination of spiced carrot cake and cool ice cream makes these an absolute dream for warmer weather gatherings, barbecues, or just a refreshing afternoon snack.
• Dietary-Friendly Delight: Catering to dairy-free and gluten-free diets doesn’t mean sacrificing flavor! These sandwiches prove that inclusive desserts can be just as, if not more, indulgent and satisfying.
• Effortless Make-Ahead Dessert: One of their biggest appeals is the ability to prepare them entirely in advance. Simply freeze them, and they’re ready to grab and enjoy whenever the moment calls for a delicious treat. Perfect for busy hosts or meal prepping your sweet cravings.
• Irresistible Flavor Combination: The warm, comforting notes of cinnamon, ginger, and nutmeg in the soft carrot cake cookies perfectly contrast with the cool, creamy sweetness of the non-dairy ice cream. It’s a flavor marriage made in dessert heaven.
• Crowd-Pleaser: Even skeptics of carrot cake or non-dairy alternatives find themselves reaching for a second (or third!). These sandwiches have a way of winning over even the most discerning palates.

More Delightful Carrot Cake Recipes

If these ice cream sandwiches have ignited your passion for all things carrot cake, you’ll be thrilled to explore more variations of this beloved dessert from our collection:

• Coconut Carrot Cake (a beautifully moist and flavorful dairy-free and egg-free bundt cake perfect for sharing)
• Baked Carrot Cake Donuts (gluten-free and packed with protein, a healthier way to enjoy the classic flavors)
• Carrot Cake Loaf (a comforting and easy-to-slice loaf, perfectly complemented with a rich cashew cream frosting)
• Small Carrot Cake Recipe (a delightful single-layer cake, ideal for smaller gatherings or when you just need a personal slice of heaven)
• Gluten-Free Carrot Cake Cupcakes (tender and moist cupcakes crowned with a classic, tangy cream cheese frosting – a truly irresistible treat)

We truly hope you enjoy making and savoring these Dairy-Free & Gluten-Free Carrot Cake Ice Cream Sandwiches! If you give this recipe a try, we’d absolutely love to hear your thoughts and experiences in the comments section below. Your feedback helps us grow and inspires others to get baking!

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