This Caramel Sugar Cookie Ice Cream Sandwiches recipe is sponsored by Elmhurst. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
These homemade ice cream sandwiches are made with two soft-baked sugar cookies and a scoop of dairy-free caramel ice cream in the middle! In this combo, we marry the classic holiday cut-out cookie with a beloved summer-filled treat. I hope your freezer has some spare room because these cookie sandwiches are a must!
Caramel Sugar Cookie Ice Cream Sandwiches
I hereby dub ice cream sandwiches a year-round thing. Like why do we need to place them only in the "summer-time" treat category. Just imagine cozying up with a blanket indoors while enjoying an ice cream sandwich. Sounds pretty fab right?! I thought so too.
These aren't just any ice cream sandwiches though. They're complete with two super soft cut-out style sugar cookies with an easy caramel dairy-free ice cream in the middle.
Homemade Dairy-free Caramel Ice Cream
You can't have a cookie ice cream sandwich without some BOMB ice cream in the middle right?? That's why we added a little elevated twist and paired the sugar cookies with a dreamy caramel ice cream. The two go together swimmingly!
With the help of Elmhurst's new dairy-free ice cream mix, the caramel ice cream is super simple to make. The mix is basically primed with everything you need! All you have to do it add it to an ice cream mixer of choice (here is the one they recommend but I've also made it in this KitchenAid ice cream maker attachment). In this recipe we fold in a bit of my famous dairy free caramel sauce et voila - easy peezy caramel ice cream!
How to make these sugar cookie ice cream sandwiches
Don't be intimidated by homemade ice cream sandwiches. They're actually quite easy to make! Just be sure to follow a couple of tips and tricks I detail below which will make the process go smoothly.
Step 1 : Prepare the ice cream
First, make the ice cream. We do this first so it has time to set in the freezer. More on this specific below.
To make the ice cream, simply pour a container of Elmhurst's dairy-free vanilla ice cream mix into an ice cream maker. Follow the instructions on your specific ice cream maker to churn the ice cream. Once you've achieved a soft serve style consistency, stir in the caramel sauce with a rubber spatula. Don't over mix, you want little pieces of caramel in the ice cream!
Next, line an 8 x 8 square baking pan with parchment paper. Pour the ice cream into the pan and level it off with a spoon or spatula. Place the pan in the freezer to set for a few hours while you prepare the cookies.
Step 2 : Make the sugar cookies
While the ice cream is setting, make the sugar cookies. We use my almond flour sugar cookie recipe for this part. It's easy and simple and works really well with cookie cutters. I used fun scalloped cookie cutters (like these) but any shape will work!
Step 3 : Cut circles out of the ice cream
Finally, remove the set ice cream from the freezer. It should be a tad soft but maintain its structure. Use a round cookie cutter (you can also use the top of a cup or jar) to cut circles out of the ice cream. I used a cookie cutter that was slightly smaller than the scalloped cookie cutter I used for the sugar cookies so the ice cream would fit nicely inside.
Place the ice cream round in between two cooled sugar cookies. Gently apply some pressure to lock the ice cream in place. Enjoy immediately or store in the freezer until ready to serve!
Looking for more cookie fun? Check these recipes out!
- Butterscotch Walnut Dark Chocolate Chip Cookies
- Peppermint Brownie Cookie Sandwiches
- Almond Butter Marshmallow Oreo Cookies
Caramel Sugar Cookie Ice Cream Sandwiches
For the Cookies
- 2 cups almond flour
- ¾ cup tapioca flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 egg
- 1 teaspoon vanilla
- ¼ cup maple syrup
- 2 tablespoon coconut oil - melted and cooled
- Preheat oven to 350 F. In a bowl, whisk together the almond flour, tapioca flour, baking soda, and sea salt; set aside.2 cups almond flour, ¾ cup tapioca flour, ½ teaspoon baking soda, ¼ teaspoon sea salt
- In a separate bowl, beat the egg, vanilla, maple syrup, and coconut oil with a mixer. Slowly fold the flour mixture into the bowl with the egg, about ⅓ of the flour mixture at a time, until no flour clumps remain.1 egg, 1 teaspoon vanilla, ¼ cup maple syrup, 2 tablespoon coconut oil
- Place a piece of parchment paper on a flat surface and sprinkle some tapioca flour on top. Place the dough on top and sprinkle a little more tapioca flour on top of the dough.
- Roll dough out to about ½ inch in thickness. Using a star-shaped cookie cutter, cut the dough and place on a baking sheet lined with parchment paper or greased with oil. Bake for 10 minutes until golden brown. Let cool before adding the ice cream.
- For the ice cream, pour the Elmhurst Vanilla Dairy-free Ice Cream Mix into an ice cream maker. Churn until soft and creamy. Fold in the cooled caramel sauce to incorporate.1 carton Elmhurst Vanilla Dairy-free Ice Cream Mix, ¼ cup homemade caramel
- Spread the soft serve ice cream into an 8 x 8 baking pan lined with parchment paper. Use a rubber spatula to level off the top. Place in the freezer for at least an hour to firm up.
- Once firm, use a circular cookie cutter to cut circles out of the ice cream. Place the ice cream circles in between two cooled sugar cookies and enjoy!