Carrot Cake Ice Cream Sandwiches (vegan & gluten free)

Dessert lovers and health-conscious eaters alike will rejoice in this unique and satisfying treat: Carrot Cake Ice Cream Sandwiches that are not only decadent and delicious, but also vegan and gluten-free. This is where indulgence meets nourishment, offering all the flavors of a traditional carrot cake layered with the creaminess of dairy-free ice cream—without the guilt. These sandwiches are a celebration of wholesome ingredients and delightful textures, ideal for those who crave something sweet without compromising their dietary needs.

When people think of carrot cake, they usually imagine a rich, spiced cake topped with a thick layer of cream cheese frosting. Now imagine taking that comforting flavor profile and turning it into a hand-held, freezer-friendly dessert that you can enjoy even in the heat of summer. These carrot cake ice cream sandwiches deliver the best of both worlds: chewy spiced cookies with a hint of natural sweetness and a velvety layer of vanilla coconut milk ice cream nestled in between.

These ice cream sandwiches are the answer to any cravings for nostalgic flavors with a modern, dietary-conscious twist. They are made with almond flour and oat flour, providing not only a gluten-free base but also a nutty richness that complements the spices perfectly. Maple syrup and shredded carrots provide natural sweetness and moisture, while coconut oil and almond butter help bind everything into a soft, satisfying cookie.

The ice cream component is just as thoughtfully crafted. Store-bought vegan vanilla ice cream works great for convenience, but if you’re feeling adventurous, you can churn your own with coconut milk, maple syrup, and a touch of vanilla. Once assembled, these sandwiches are frozen until firm, making them easy to store and perfect for grab-and-go snacking.

These are more than just a treat—they’re a thoughtful way to cater to dietary preferences and restrictions without sacrificing taste or texture. They’re ideal for family gatherings, summer BBQs, birthday parties, or simply as a reward after a long day. No one will believe they’re vegan and gluten-free because they taste just that good.

In addition to being allergen-friendly, these sandwiches are also relatively simple to prepare. The cookie dough comes together in one bowl, requires no electric mixer, and bakes up in under 15 minutes. After a short cooling period, just add your favorite vegan ice cream, freeze, and enjoy.

Another great benefit? They’re totally customizable. Add raisins or chopped walnuts for extra texture, use spiced pumpkin ice cream in the fall, or roll the sides in crushed pecans or shredded coconut for a decorative (and tasty) finish. It’s a flexible recipe that invites creativity.

Even those who aren’t vegan or gluten-free will love the flavor combination and the soft-serve texture. They prove that indulgent desserts can be made from whole, simple ingredients without compromising on quality or enjoyment.

So whether you’re following a plant-based diet, avoiding gluten, or simply love carrot cake, these ice cream sandwiches are sure to become a new go-to dessert. Sweet, spiced, creamy, and cool—this recipe checks all the boxes.

Servings: 6 ice cream sandwiches

Time:

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Freeze Time: 1 hour
• Total Time: 1 hour 32 minutes

Ingredients:

For the Carrot Cake Cookies:

• 1 cup almond flour
• 1/2 cup oat flour (certified gluten-free)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup almond butter
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup finely shredded carrots (lightly packed)

For the Filling:

• 1 pint vegan vanilla ice cream (coconut or cashew-based)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, oat flour, cinnamon, nutmeg, baking soda, and salt.
3. Add in the coconut oil, almond butter, maple syrup, and vanilla extract. Mix until well combined.
4. Fold in the shredded carrots until evenly distributed.
5. Scoop about 2 tablespoons of dough per cookie and flatten slightly on the baking sheet. You should have 12 cookies total.
6. Bake for 10-12 minutes until edges are golden. Let cool completely on a wire rack.
7. While cookies cool, remove the ice cream from the freezer to soften slightly.
8. Once cookies are cool, pair them by size. Scoop a generous amount of ice cream onto the bottom of one cookie and sandwich with its pair.
9. Gently press together and smooth the edges. Wrap each sandwich in parchment paper or plastic wrap.
10. Freeze for at least 1 hour before serving.

Tips:

• Make sure the cookies are fully cooled before assembling or they will melt the ice cream.
• Store in the freezer for up to 2 weeks.
• For extra flair, roll the sandwich edges in chopped nuts or coconut before freezing.
• Let sandwiches sit at room temp for 3–5 minutes before serving for easier biting.
• Use a cookie scoop for uniform cookies and easier assembly.

Summary: These Carrot Cake Ice Cream Sandwiches are a dream come true for anyone avoiding gluten or dairy. Packed with cozy spice, real carrots, and creamy vegan ice cream, they’re as wholesome as they are indulgent.