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Caramel Sugar Cookie Ice Cream Sandwiches

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.
Prep Time20 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Course: Cookies
Cuisine: American
Keyword: gluten free ice cream sandwich, gluten-free sugar cookie, sugar cookie ice cream, sugar cookie sandwich
Servings: 8 sandwiches
Calories: 275kcal
Author: Ansley Beutler

Ingredients

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

For the Ice Cream

Instructions

  • 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!

Nutrition

Calories: 275kcal | Carbohydrates: 25g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 33mg | Fiber: 3g | Sugar: 8g | Vitamin A: 30IU | Calcium: 76mg | Iron: 1mg