Go Back

Carrot Cake Ice Cream Sandwiches (Vegan & Gluten Free) Recipe

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.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Freezing Time 1 hour
Total Time 1 hour 32 minutes
Servings 6

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
 

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

Notes

  • 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.