These cookie dough ice cream sandwiches are everything you love about the classic kind, but made with just 6 wholesome ingredients and NO baking required! They’re gluten-free, refined sugar-free, endlessly impressive, and genuinely one of the most delicious treats I’ve… maybe ever made?!
What makes these different from every other cookie dough ice cream sandwich recipe out there? The cookie dough is made with almond flour instead of regular flour – which means it’s completely gluten and grain-free, plus higher in protein and fiber. It’s also naturally sweetened with maple syrup instead of refined sugar, and uses nut butter instead of butter for a satisfying, nutrient-dense base. If you love no-bake desserts that look impressive but are actually super easy to make, you’ll also love my Healthy Peanut Butter Cup Bars and 5-Ingredient No-Bake Cookies – both freezer staples in my house!
Why You’ll Love These Cookie Dough Ice Cream Sandwiches
- Seriously impressive, shockingly easy. Two thick layers of chewy, chocolate-chipcookie dough sandwiching creamy vanilla ice cream, sliced into beautiful bars that look like they came from a gourmet ice cream shop. Nobody needs to know it took you just 15 minutes to prep!
- No-bake, no refined sugar, and gluten-free!
- Keep a batch in the freezer all summer. These bars keep beautifully in the freezer for weeks, which means you’re always just a few minutes away from a delicious frozen dessert. Make a batch on Sunday and you’re set for the week!
What Makes These Cookie Dough Ice Cream Sandwiches Healthier?
- Almond flour instead of all-purpose flour – Almond flour is naturally gluten-free, lower in carbohydrates, and higher in protein, healthy fats, and fiber than regular flour. It also doesn’t need to be heat-treated before eating raw, making it the perfect flour for no-bake cookie dough.
- Maple syrup instead of refined sugar – A natural liquid sweetener that provides the same sweetness as refined sugar without the blood sugar spike. Maple syrup also contains trace minerals and antioxidants that white sugar simply doesn’t have.
- Nut butter instead of butter – Peanut or cashew butter replaces the traditional butter, adding healthy fats, protein, and a rich, slightly nutty flavor that makes these cookie dough bars completely irresistible.
Adjust This Recipe to Your Dietary Needs
Make it dairy-free: Simply swap the vanilla ice cream for your favorite dairy-free ice cream. Coconut milk ice cream, oat milk ice cream, and cashew milk ice cream all work beautifully here. The cookie dough layer itself is already completely dairy-free!
Make it vegan: Use a dairy-free vanilla ice cream as above, and swap the honey (if using) for maple syrup. Every other ingredient in this recipe is already plant-based, making this an easy vegan adaptation.
Make it refined sugar-free: The cookie dough layer is already refined sugar-free thanks to the maple syrup sweetener. To keep the entire recipe refined sugar-free, choose chocolate chips sweetened with dates or coconut sugar, a vanilla ice cream sweetened with dates or honey, or make your own no-churn vanilla ice cream sweetened with maple syrup.
6-Ingredient Healthier Cookie Dough Ice Cream Sandwiches
Equipment
- 1 8×8-inch baking pan
- 1 large bowl
Ingredients
- 2 1/2 cups almond flour
- 1 cup creamy peanut butter or cashew butter unsweetened
- 1/2 cup maple syrup
- 1/2 cup coconut oil melted
- 1/2 cup mini chocolate chips
- 1 quart vanilla ice cream
Instructions
- Mix together almond flour, nut butter, maple syrup, melted coconut oil, and vanilla extract until fully combined. Fold in chocolate chips.
- Press half the cookie dough into a parchment-lined 8×8-inch pan. Add a new sheet of parchment and press the second half of cookie dough on top. Freeze for 30 minutes.
- Remove ice cream from freezer to soften while the cookie dough firms up.
- Remove cookie dough from freezer. Lift out the top layer and peel off the parchment. (If the cookie dough breaks, simple press it back together with your fingers.) Spread softened ice cream over the bottom cookie dough layer, then place the top layer back on.
- Freeze for at least 3 hours. Lift out, slice into bars, and enjoy!
Video
Notes
- Use cashew butter for a more neutral, classic cookie dough flavor; peanut butter for a bolder taste.
- Let the melted coconut oil cool slightly before mixing so it doesn’t cause the nut butter to seize up.
- If the top cookie dough layer breaks when separating, just press it back together – the dough is very forgiving!
- For dairy-free, use your favorite dairy-free vanilla ice cream.
- Store in an airtight container in the freezer for up to 1 month.
- Dip a sharp knife in hot water and wipe dry between slices for the cleanest cuts.
