Indulge in these grain-free vanilla-bean ice cream sandwiches, a perfect balance of creamy sweetness and chocolatey crunch.
Packed with plant-based protein from nuts and seeds, fiber-rich ingredients, and healthy fats, they’re naturally satisfying without excess sugar.
Quick to assemble and freezer-friendly, these treats are a wholesome, low-carb option for everyday desserts, snack prep, or a refreshing sweet treat anytime.
Delicious Vanilla Bean Ice Cream Sandwiches
Equipment
- Food processor (for grinding nuts/seeds)
- Mixing bowls (2-3 large)
- Baking sheets (2)
- Parchment paper or silicone mats
- Saucepan (medium)
- Stand mixer, hand mixer, or whisk
- Ice cream maker
- Spoon or cookie scoop
Ingredients
Flourless Chocolate Cookies:
- 9.85 oz 2 ½ cups almonds, sunflower seeds, pecans, or walnuts (use sunflower seeds for migraine-friendly option)
- 2.1 oz ¾ cup cocoa powder or carob powder
- ¾ cup agave syrup or honey
- 1 tbsp vanilla extract
Vanilla Bean Ice Cream:
- 2 cups coconut milk light or full-fat, or Culinary Coconut Milk from So Delicious
- 3 egg yolks
- ¼ cup agave syrup or honey
- 1 tbsp vanilla extract
- Seeds from 1–2 vanilla beans
Instructions
- Prepare the Nut and Seed Mixture: Start by selecting your choice of nuts or seeds. Almonds, walnuts, pecans, or sunflower seeds all work wonderfully. If you are following a migraine-friendly diet, sunflower seeds are the best option. Measure out 2 ½ cups (9.85 ounces). Divide the nuts or seeds into three portions. You’ll process them in batches to ensure a fine, even texture without turning them into butter.
- Grind Nuts and Cocoa Powder: Place one-third of the nuts or seeds into a food processor. Add one-third of the cocoa or carob powder. Pulse the mixture carefully, stopping as soon as the nuts are finely ground. Avoid over-processing, as the nuts will release oils and begin turning into nut butter. Repeat this process with the remaining portions until all nuts and cocoa are ground. Transfer the ground mixture to a large mixing bowl.
- Mix the Cookie Batter: Add ¾ cup of agave syrup or honey and 1 tablespoon of vanilla extract to the ground nut and cocoa mixture. Use a spatula to fold and stir the ingredients together until everything is fully incorporated. The batter should be sticky and hold together slightly when pressed. Ensure there are no dry pockets of nuts or cocoa.
- Preheat the Oven: Set your oven to 325°F (165°C / Gas Mark 3). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. While the oven is preheating, prepare to portion the cookie dough.
- Portion and Shape the Cookies: Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheets. Leave some space between each cookie, about 1–2 inches, as they may expand slightly during baking. With the back of the spoon or your fingers, gently flatten each portion into a round cookie shape. Try to make the cookies as uniform as possible to ensure even baking and a visually appealing sandwich.
- Bake the Flourless Cookies: Place the baking sheets in the preheated oven. Bake for 15 minutes, or until the cookies are firm to the touch but still soft in the center. Keep a close eye during the last few minutes, as nuts and seeds can toast quickly.Once baked, remove the cookies from the oven and let them cool completely on the baking sheets. After cooling, transfer them to the freezer to chill while you prepare the ice cream.
- Prepare the Coconut Milk Base: In a medium saucepan, pour 2 cups of coconut milk and slowly bring it to a gentle simmer over medium heat. Stir occasionally to prevent the milk from sticking to the bottom. Avoid letting it boil, as this can alter the texture of the ice cream base. Simmering helps to release the flavors of the coconut and ensures smooth incorporation into the ice cream mixture.
- Whisk the Egg Yolk Mixture: While the coconut milk is heating, place 3 egg yolks in a mixing bowl or the bowl of a stand mixer. Add ¼ cup of agave syrup or honey, 1 tablespoon of vanilla extract, and the seeds scraped from 1–2 vanilla beans. Beat the mixture on medium speed or whisk vigorously by hand until it becomes pale, creamy, and slightly thickened. This step ensures the ice cream base will be rich, silky, and well-flavored.
- Temper the Egg Yolks: Slowly pour the hot coconut milk into the egg yolk mixture in a thin, steady stream while continuously whisking. This process is called tempering and prevents the eggs from curdling. Continue whisking until the milk and egg mixture are fully combined and smooth.This results in a creamy, custard-like base that will churn beautifully in the ice cream maker.
- Chill the Ice Cream Base: Cover the mixture and place it in the refrigerator for several hours or overnight.Chilling is essential for proper texture and flavor. The longer the base chills, the creamier and more flavorful the ice cream will be. This also makes it easier to churn and helps prevent ice crystals from forming during freezing.
- Churn the Ice Cream: Once chilled, pour the custard base into your ice cream maker. Follow the manufacturer’s instructions for churning. The mixture should thicken to a soft-serve consistency.Churned ice cream can be eaten immediately for a softer texture or frozen longer for a firmer consistency suitable for sandwiches.
- Assemble the Ice Cream Sandwiches: Remove the frozen cookies from the freezer. Place one cookie flat-side up on a clean surface. Using a spoon or ice cream scoop, spread or press a generous layer of vanilla bean ice cream onto the cookie. Top with a second cookie, flat-side down, to create the sandwich. Gently press to even out the ice cream but avoid squeezing out too much filling.
- Freeze the Completed Sandwiches: After assembling, place the ice cream sandwiches back into the freezer for at least 1–2 hours to firm up. This ensures that the ice cream is set and the cookies remain crisp. Once fully frozen, the sandwiches are ready to enjoy.
- Serve and Enjoy: Remove the ice cream sandwiches from the freezer just a few minutes before serving to allow for easier biting. These treats are perfect for dessert, a special snack, or to make ahead for parties. They pair beautifully with fresh berries, a drizzle of chocolate, or a sprinkle of chopped nuts.
Notes
- Using sunflower seeds instead of nuts makes the cookies migraine-friendly.
- Cocoa powder can be swapped for carob powder for a gentler, caffeine-free flavor.
- Ensure the nuts/seeds are ground finely but not over-processed, or they will turn into nut butter.
- Flatten cookies evenly before baking to help with uniform baking and easy sandwich assembly.
- Chill cookies completely before assembling with ice cream to prevent melting.
- Chilling the ice cream base overnight enhances creaminess and flavor.
- Use a thin layer of ice cream to avoid over-stuffing and difficult freezing.
- These sandwiches can be made ahead and frozen for up to a month.
- For extra flavor, consider adding a pinch of cinnamon or espresso powder to the cookie dough.
- Vegan modifications can be made by substituting egg yolks with a vegan custard base or silken tofu blend.
Chef’s Secrets For Perfect Texture
Achieving the perfect texture in these ice cream sandwiches relies on two key techniques: proper nut grinding and custard preparation.
Grinding nuts and seeds in small batches ensures a light, tender cookie that holds its shape but is not overly dense.
For the ice cream, always temper your egg yolks with the warm coconut milk slowly; this step prevents curdling and guarantees a smooth, creamy custard.
Chilling the base overnight is a simple secret that dramatically improves creaminess, allowing the flavors to fully develop.
Additionally, using high-quality vanilla beans and cocoa or carob powder elevates the dessert’s depth and richness without additional sugar.
Serving Suggestions For Best Enjoyment
These ice cream sandwiches are versatile and fun to serve.
For a simple treat, serve them straight from the freezer, allowing a few minutes for slight softening.
For a decorative touch, roll the edges of the ice cream in finely chopped nuts, shredded coconut, or mini chocolate chips.
They pair beautifully with fresh berries or a drizzle of dark chocolate sauce for a more indulgent dessert.
For a creative snack, cut the sandwiches into smaller squares for bite-sized portions—perfect for parties or kids’ lunches.
Storage Tips To Keep Fresh
Proper storage is key for maintaining both the cookie texture and ice cream creaminess.
Store assembled sandwiches in an airtight container, separating layers with parchment paper to prevent sticking.
Keep them in the freezer for up to one month. For the cookies alone, store them in a sealed container at room temperature for up to one week or freeze them unfilled for up to two months.
When ready to serve, remove sandwiches from the freezer for 5–10 minutes to allow for easier biting and a softer ice cream texture.
Frequently Asked Questions
1. Can I make these sandwiches vegan?
Yes! Replace the egg yolks with a vegan custard alternative, such as silken tofu blended with a bit of sweetener, or a store-bought vegan egg replacer.
Use coconut or other plant-based milk as directed, and the result will still be creamy and delicious.
2. Can I use a different type of nut or seed?
Absolutely. Almonds, walnuts, pecans, or sunflower seeds all work. Sunflower seeds are especially suitable for those on migraine-friendly diets.
Keep in mind that different nuts may slightly alter flavor and texture, but the overall outcome remains excellent.
3. How do I prevent the cookies from becoming too soft with the ice cream?
Chill the cookies completely before adding ice cream. Freezing them before assembly ensures they hold their shape.
Press the ice cream gently between cookies without overfilling, and freeze the sandwiches for at least 1–2 hours before serving.
4. Can I prepare these in advance for a party?
Yes! You can make both cookies and ice cream ahead of time. Assemble sandwiches a day or two in advance and keep them frozen.
They’re perfect for meal prep or party desserts, and you can decorate them last minute for extra flair.
5. Can I substitute cocoa powder with carob powder?
Yes. Carob powder is naturally sweeter and caffeine-free, making it a good alternative, especially for migraine-prone individuals.
It produces a slightly different chocolate flavor but works beautifully with the creamy vanilla ice cream.
