This recipe for gluten-free vegan ice cream sandwiches was an entry in one of our recipe contests. It was created and submitted by Kim Van Dunk. She cleverly uses coconut butter instead of dairy butter, sorghum flour in place of the wheat flour, and flaxmeal for the eggs in these simple homemade cookies. She then uses the cookies to sandwich dairy-free ice cream, rolls the dessert in chocolate chips, and viola! A Chipwich Copycat!
These Gluten-Free Vegan Ice Cream Sandwiches are a Chipwich Copycat!
We have a couple of quick ingredient notes for Kim’s recipe:
- Flour: We haven’t tested it, but oat flour (certifed gluten-free if needed) might work equally well in these cookies. You can also try a gluten-free baking blend, if you prefer.
- Coconut Butter: If this ingredient isn’t readily available, palm shortening (like Spectrum) might be a great substitute. Dairy-free buttery sticks might also work, but based on the ratios, we think this could result in greasy flat cookies. We also don’t think coconut oil would work well. However, you could try half nut butter half oil. This can be a good ratio to mimic coconut butter, though we haven’t tested it in this recipe.
- Ice Cream: Kim uses So Delicious vanilla coconut milk ice cream in these Chipwich copycats. It’s a solid brand, but is heavy in coconut flavor. See our guide to The Best Dairy-Free Vanilla Ice Cream for more great options.
Special Diet Notes: Gluten-Free Vegan Ice Cream Sandwiches
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly!
- 1 cup coconut butter
- 1½ cups light brown sugar
- 1 teaspoon pure vanilla extract
- 2 cups sorghum flour
- 2 tablespoons flaxmeal (ground flaxseeds)
- 1 teaspoon baking soda
- Pinch sea salt
- 1 (10-ounce) bag dairy-free mini chocolate chips (Enjoy Life for allergy-friendly)
- Preheat your oven to 350ºF and line a stainless steel baking sheet with parchment paper.
- Place the coconut butter into the bowl of a stand mixer fitted with a paddle attachment. Cream for 1 to 2 minutes until the coconut butter is light and fluffy and no lumps are present. Add in the brown sugar and vanilla. Continue to mix for 1 minute.
- Add the sorghum flour, flaxmeal, baking soda, and salt to the creamed mixture. Mix together until thoroughly combined, about 1 to 2 minutes. Add in the package of chocolate chips and stir until combined. If the dough is too soft and sticky, refrigerate it for 30 minutes.
- Using a tablespoon size scooper, scoop out heaping mounds of dough into the palm of your hand. Roll the dough together into a ball, then lightly flatten out the dough into discs about ½" thick. Place onto the prepared baking sheet, leaving 2 inches between each.
- Bake for 10 to 12 minutes. The cookies should be golden brown.
- Let the cookies to rest on the sheet for 2 minutes before transferring to a cooling rack with a spatula. Do this with care, as the cookies need to be completely cooled in order to hold together completely.
- Allow the cookies to cool completely before filling.
- Remove the ice cream from the freezer to lightly soften.
- Create the ice cream sandwiches by placing the softened ice cream between two cookies.
- Place the remaining chocolate chips into a shallow bowl. Roll the ice cream sandwich into the chips and gently press the chips into the cream. Place the ice cream sandwiches onto a platter and refreeze.