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Caramel Sugar Cookie Ice Cream Sandwiches

  • Author: Ansley Beutler
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Ice Cream Sandwiches 1x
  • Diet: Gluten Free



For the Cookies

  • 2 cups almond flour
  • ¾ cup tapioca flour
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup maple syrup
  • 2 Tbsp coconut oil, melted and cooled

For the Ice Cream


  1. Preheat oven to 350 F.  In a bowl, whisk together the almond flour, tapioca flour, baking soda, and sea salt; set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
  • Prep Time: 20
  • Cook Time: 1 hour
  • Category: Cookies
  • Method: Bake and Churn
  • Cuisine: American

Keywords: sugar cookie sandwich, sugar cookie ice cream, gluten-free sugar cookie, gluten-free ice cream sandwich