Mini “Oatmeal” Raisin Ice Cream Sandwiches (Grain-Free, Vegan)


The Snackable Recipe Contest with Over $3500 in Cash Prizes! Show us your Sweet, Savory & Sippable Dairy-Free Recipes!It isn’t often that you stumble across grain-free ice cream sandwiches, but these dairy-free “oatmeal” delights are surprisingly oat-free. The recipe is a Sweet entry in the BIG Snackable Recipe Contest (over $3500 in cash prizes available!) submitted by Hallie Klecker of Daily Bites.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:

Mini "Oatmeal" Raisin Ice Cream Sandwiches - These dairy-free, grain-free ice cream sandwiches are a sweet indulgence, but low in sugars. They're naturally gluten-free and vegan, too! This is an entry in the BIG Snackable Recipe Contest on with over $3500 in cash prizes: qualify for the contest, this recipe for dairy-free, grain-free ice cream sandwiches uses Almond Milk Frozen Dessert from So Delicious Dairy Free.

These delicious “oatmeal” grain-free ice cream sandwiches arrived just in time for National Ice Cream Day, or in our case, Dairy-Free Ice Cream Day!

They’re much lower in sugar than your average ice cream sandwiches because Hallie uses just maple syrup to sweeten and the Almond Milk Dairy-Free Frozen Dessert is a low sugar vegan ice cream.

Special Diet Notes: “Oatmeal” Grain-Free Ice Cream Sandwiches

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and optionally paleo.

Mini "Oatmeal" Raisin Ice Cream Sandwiches (Grain-Free, Vegan)
Prep time
Cook time
Total time
These two-bite grain-free ice cream sandwiches are almost too cute to eat. Almost! Almond flour and shredded coconut mimic the texture of oatmeal, making these a grain-free treat as well.
Serves: 15 ice cream sandwiches
  1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together the almond flour, coconut, cinnamon, baking soda, and salt. Add the coconut oil, maple syrup, and vanilla. Stir to form a thick but moist dough. Stir in the raisins.
  3. Roll the dough into balls, using about 2 teaspoons of dough per ball, and place 2 inches apart on the lined baking sheets.
  4. Using your palm or the bottom of a glass, flatten the cookies to about ¼-inch thick.
  5. Bake for 8 to 10 minutes, or until golden brown around the edges. Immediately upon removing the cookies from the oven, press down on them gently with the bottom of a glass to flatten slightly. Cool completely on the baking sheets.
  6. Soften the ice cream at room temperature for 5 to 10 minutes until it is firm but easily spreadable.
  7. Sandwich about 1 tablespoon of ice cream between 2 cookies. Repeat with remaining ice cream and cookies. Serve right away, or wrap tightly and freeze until ready to eat.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Wow these look so good and so easy. Ice cream sandwiches used to be my all-time fav before going vegan and now I struggle to find good replacements! I’ll be trying these for sure!

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