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6-Ingredient Healthier Cookie Dough Ice Cream Sandwiches

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overhead image of healthier cookie dough ice cream sandwiches.

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!

overhead close up image of healthier cookie dough ice cream sandwiches.

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.
healthier cookie dough ice cream sandwiches in a sheet pan.

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.

overhead close up image of healthier cookie dough ice cream sandwiches.
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6-Ingredient Healthier Cookie Dough Ice Cream Sandwiches

These cookie dough ice cream sandwiches are made with two thick layers of no-bake, gluten-free cookie dough sandwiching a generous layer of creamy vanilla ice cream – sliced into bars and pulled straight from the freezer for the ultimate summer treat! Made with just 6 wholesome ingredients, they're refined sugar-free, gluten-free, healthier, but just as delicious as the store-bought kind.
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Prep Time: 15 minutes
Freeze Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 15 servings

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!

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.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 23g | Protein: 6g | Fat: 20g | Fiber: 2g | Sugar: 14g
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30 Minutes or Less

4-Ingredient Baked Peaches with Homemade No-Churn Vanilla Bean Ice Cream

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close up image of baked peaches in a baking dish.

Peach season only comes around once a year, and these baked peaches are exactly how I think you should be spending it! Warm, tender, juicy peaches baked with butter, brown sugar, and cinnamon until they’re soft and bubbling – then topped with a scoop of homemade no-churn vanilla bean ice cream that takes ’em over the freaking top. It’s the kind of dessert that looks and tastes like you spent hours on it, but it’s really just 4 simple ingredients and about 25 minutes of oven time. This is the dessert I make every single summer when peaches are at their absolute best!

The homemade vanilla bean ice cream is the real showstopper here, and the best part is that you don’t need an ice cream maker to make it. Just whipped cream, sweetened condensed milk, and vanilla bean — that’s it. It’s rich, creamy, studded with real vanilla bean, and the perfect partner for warm baked peaches. If you love easy, no-fuss summer desserts, you’ll also want to try my 4-Ingredient Peach Cobbler for another way to enjoy those summer peaches!

Why You’ll Love This Baked Peaches Recipe

  • Just 4 ingredients. Peaches, butter, brown sugar, and cinnamon. That’s the entire list for the peaches themselves – simple, classic, and absolutely delicious.
  • Perfect for summer. This is peak peach season magic! Warm, juicy, caramelized fruit, and it makes the most of those perfectly ripe peaches sitting on your counter.
  • Super easy to make. No special equipment, no complicated steps. If you can slice a peach in half, you can make this dessert. The oven does almost all of the work.
  • Totally delicious. Tender, caramelized peaches with a buttery cinnamon-sugar filling, topped with rich homemade vanilla bean ice cream – this is the kind of dessert that feels fancy but is genuinely effortless!
  • No ice cream maker needed. The homemade vanilla bean ice cream comes together with just 3 ingredients and a hand mixer. No churning, no special equipment – just whip, mix, and freeze!
baked peach in a bowl with two scoops of homemade vanilla ice cream and a spoon.

Recipe Variations and Substitutions

  • Make it dairy-free/vegan: Swap the butter for vegan butter or coconut oil in the peaches. For the ice cream, use a can of full-fat coconut cream in place of the heavy whipping cream (chill it well before whipping) and a dairy-free sweetened condensed milk alternative, such as coconut condensed milk.
  • Brown Sugar: Coconut sugar makes a great natural substitute and adds a similar caramel-like depth. Maple syrup or honey also work – drizzle over the peaches instead of sprinkling.
  • Cinnamon: Add a pinch of nutmeg or ginger alongside the cinnamon for extra warmth and spice.
  • Add a Splash of Liquor: For an adults-only version, add a splash of bourbon, rum, or brandy to the butter and brown sugar mixture before baking for a deeper, more sophisticated flavor.
  • No vanilla bean? No problem. Vanilla bean paste or even plain vanilla extract both work wonderfully in the ice cream if you don’t have a whole vanilla bean on hand.
  • Skip the ice cream: If you’re short on time, these baked peaches are also delicious served with a dollop of Greek yogurt, whipped cream, or even on their own!
homemade vanilla bean ice cream in a container being scooped.

Sam’s Recipe Tips

  • Use ripe but firm peaches. Peaches that are too soft will turn mushy and fall apart in the oven. Look for peaches that give just slightly when pressed and smell fragrant at the stem – that’s the sweet spot.
  • Make the ice cream ahead of time. Since the ice cream needs at least 4 hours to freeze solid, make it the night before or earlier in the day so it’s ready to scoop the moment your peaches come out of the oven.
  • Don’t overmix the ice cream base. When folding the sweetened condensed milk into the whipped cream, be gentle. Overmixing can deflate the whipped cream and result in a denser, less airy ice cream.
  • Let the peaches cool slightly before serving. Straight out of the oven, the peaches will be very hot and the ice cream will melt almost instantly. A few minutes of cooling time lets you enjoy the perfect balance of warm peach and melty ice cream without it turning into a puddle.
  • Don’t skip the butter pat in each cavity. It melts down and mixes with the brown sugar and peach juices to create a rich, buttery sauce that pools in the bottom of the baking dish – make sure to spoon some of that sauce over the peaches when serving!
close up image of baked peaches in a baking dish.
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4-Ingredient Baked Peaches with Homemade No-Churn Vanilla Bean Ice Cream

These baked peaches are warm, tender, and caramelized with butter, brown sugar, and cinnamon – made with just 4 simple ingredients and ready in under 30 minutes! Topped with a scoop of homemade no-churn vanilla bean ice cream (no ice cream maker required!), this is the ultimate easy summer dessert that tastes far more impressive than the effort it takes to make. If you're looking for an easy baked peaches recipe that's perfect for peak peach season, this is the one to make this weekend!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Equipment

  • 1 large bowl
  • 1 hand or stand mixer
  • 1 baking dish

Ingredients

  • 4 fresh peaches halved and pitted
  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 1 teaspoon cinnamon

For the homemade vanilla bean ice cream:

  • 2 cups heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 1 scraped vanilla bean or 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract

Instructions

  • Start by making the homemade vanilla bean ice cream (or skip to Step 4 to make the baked peaches) by pouring the heavy whipping cream into a clean bowl and beating with either a hand or stand mixer until stiff peaks form, about 5 minutes.
  • Add the can of sweetened condensed milk and the scraped inside of a vanilla bean pod or vanilla bean paste, and gently mix until completely combined.
  • Transfer the ice cream mixture to a container and place in the freezer for at least 4 hours, or until solid before scooping and serving with the baked peaches.
  • For the baked peaches, preheat your oven to 350° Fahrenheit.
  • Arrange the peach halves in a baking dish, cut-side facing up. Place a piece of butter on top of each peach.
  • Then, sprinkle ½ tablespoon of brown sugar on each peach, before sprinkling the peaches evenly with cinnamon.
  • Bake the peaches for about 20-25 minutes, or until they’re soft and easily pierced with a fork. Remove them from the oven and let them cool slightly before serving warm with a scoop of homemade vanilla bean ice cream!

Notes

  • Use ripe but firm peaches so they hold their shape in the oven.
  • Make the ice cream ahead of time — it needs at least 4 hours to fully freeze.
  • For dairy-free, use coconut cream and a dairy-free condensed milk alternative.
  • Store leftover baked peaches in the fridge for up to 3 days; reheat in the microwave or oven before serving.
  • Store leftover ice cream in an airtight container in the freezer for up to 2 months.
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30 Minutes or Less

Healthy Gluten Free Apple Crisp

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gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.

I’ve been making a variation of this healthy gluten-free apple crisp for the last 6+ years! But it wasn’t until this year that I finally decided to sit down, perfect it, and write out each ingredient.

It’s just one of those staple recipes I come back to every fall/holiday season. It’s that perfect end-of-day treat, best enjoyed warm with a scoop of vanilla ice cream… and maybe even a healthy homemade pumpkin spice latte on the side?? Yup, now we’re talkin’! So head to your local orchard, pick alllll the apples, then run home and bake up this cozy apple crisp.

overhead image of healthy gluten free apple crisp in a baking dish

What Makes This the BEST Gluten-Free Apple Crisp?

  • Quick and Easy: No complicated steps, just mix, sprinkle, and bake!
  • Wholesome Ingredients: Made with healthier alternatives like coconut sugar and almond flour.
  • Perfect Texture: Gooey apples with a crisp, buttery oat topping. YUM!
  • Adaptable for Dietary Needs: Can easily be made vegan and nut-free without sacrificing flavor.
  • Delicious Fall Flavor: The combination of tart apples, cinnamon, and a touch of lemon gives this dessert a warm and comforting taste.

What You’ll Need to Make This Recipe

Apples: Granny Smith apples are recommended because they hold their shape well and provide a nice tartness that balances the sweetness of the topping. Other firm apples like Honeycrisp, Pink Lady, and Fuji are also great options.

Coconut Sugar or Brown Sugar: Adds sweetness without overpowering the dish. Coconut sugar is less refined and has a subtle caramel flavor.

Corn Starch: Helps thicken the apple juices as they bake, preventing the filling from becoming watery.

Lemon Juice (Optional): Brightens the apple filling and enhances the flavors. It also prevents the apples from browning too much before baking.

Cinnamon: Essential for that classic fall flavor. It adds warmth and depth to both the filling and the topping!

Rolled Oats: Provides a crisp, crumbly texture to the topping. Be sure to use certified gluten-free oats if necessary.

Almond Flour: A great gluten-free alternative to regular flour, adding a subtle nutty flavor and additional texture to the topping.

Butter (Non-Dairy Optional): Adds richness and helps create a crispy topping. Non-dairy butter works perfectly if making this vegan. I used Miyoko’s non-dairy butter and it works great in this recipe!

Gluten-Free-Apple-Crisp-Step-1
Gluten-Free-Apple-Crisp-Step-2
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Top 5 Apples For Baking

  1. Granny Smith: Tart and firm, making them perfect for baking as they hold their shape.
  2. Honeycrisp: Sweet, juicy, and crisp, adding great flavor and texture.
  3. Pink Lady: Sweet with a nice tartness, they retain their shape well when baked.
  4. Braeburn: Well-balanced between sweet and tart, perfect for crisps and pies.
  5. Fuji: Sweet and firm, they add a great depth of flavor to any baked dessert.

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Replace almond flour with oat flour or a gluten-free all-purpose flour blend to make the recipe nut-free.
  • Vegan Option: Use non-dairy butter to keep it fully vegan.
gluten free apple crisp on a plate with a scoop of vanilla ice cream

Can I Make Other Gluten-Free Fruit Crisps?

Absolutely! This versatile crisp recipe can be adapted with various fruits:

Cherry Crisp: Use fresh or frozen cherries in place of apples. Reduce the coconut sugar slightly to account for the cherries’ sweetness.

Pear and Cranberry Crisp: Replace apples with sliced pears and add 1 cup of fresh cranberries for a tart twist.

Peach Blueberry Crisp: Substitute peaches and blueberries, but reduce the sweetener slightly as these fruits can be naturally sweeter.

Why This Recipe is Perfect for Any Occasion This gluten-free apple crisp is not just another dessert; it’s a comforting, warm, and healthier treat that everyone can enjoy. Whether you’re accommodating dietary restrictions or just looking for a delicious fall dessert, this crisp checks all the boxes. Plus, it’s easy to adjust, making it the ideal recipe for any gathering.

gluten free apple crisp in a baking dish with a spoon and two scoops of ice cream on top.
5 from 2 votes

Gluten-Free Apple Crisp

This healthy gluten-free apple crisp is the easiest and best fruit crisp you’ll ever make. It’s perfectly sweet with a crumbly oat topping, and ready in no time! This recipe is not only gluten-free but can be adapted to be dairy-free, vegan, and refined sugar-free.
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 servings

Ingredients

For the apples:

  • 5-6 apples, peeled and thinly sliced (about 1/8-inch thin)
  • 1/4 cup coconut sugar, or brown sugar
  • 1 tablespoon corn starch
  • 2 tablespoons lemon juice (optional)
  • 1 teaspoon cinnamon

For the crisp:

  • 1 cup rolled oats
  • 3/4 cup almond flour
  • 1/2 cup coconut sugar, or brown sugar
  • 6 ounces butter, cut into 1-inch cubes (I used non-dairy butter)
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Add all apple ingredients to a 9-inch baking dish and toss together until evenly coated, then spread apples into an even layer around the dish.
  • Add all crisp ingredients to a large bowl. Use a fork to mix together, until a crumbly mixture forms. Sprinkle crisp topping evenly over the apples.
  • Bake for 40-45 minutes or until apples are soft, then let cool slightly before serving.

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Dairy-Free

No-Churn Vegan Vanilla Ice Cream

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close up image of vegan vanilla ice cream in a bowl with a cone on top

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!

hand holding a cone of vegan ice cream

What You’ll Need To Make No-Churn Vegan Ice Cream

Full-Fat Coconut Milk – Two cans (must be canned!) of full-fat coconut milk are the base of this creamy vegan ice cream recipe. I use and love the Native Forest Coconut Milk, but any unsweetened full-fat coconut milk should work. Other brands I recommend are Thai Kitchen and A Taste of Thai Coconut Milk.

Sweetened Condensed Coconut Milk – I used Nature’s Charm Sweetened Condensed Coconut Milk in my ice cream and it turned out perfect! However, I’m sure any brand of sweetened condensed coconut milk will work. And it doesn’t have to be coconut milk either, your sweetened condensed milk can be made of any non-dairy milk!

Vanilla Extract – A touch of vanilla extract for that deliciously sweet vanilla flavor! For an extra fancy ice cream, you can add a touch of vanilla bean paste as well.

Pinch of Salt – While not totally necessary, a pinch of salt helps to bring out the sweetness of this recipe! You’re gonna have to trust me on this one, a tiny pinch of salt goes a long way here. I highly recommend giving it a try!

vegan vanilla ice cream inside a loaf pan

Adjust The Flavors

Make it Vegan Chocolate Ice Cream: For a chocolate version, add 1/2 cup cocoa powder into the blender. And, for double chocolate (because why the heck not?!) swirl in some mini chocolate chips before freezing.

Add Cookie Dough: If you’re a cookie dough ice cream lover like me, sprinkle small scoops of this Healthy Cookie Dough into the coconut milk mixture right before freezing.

Make it Vegan Coffee Ice Cream: Blend a quarter cup of instant coffee powder in with the rest of the ingredients for a caffeinated twist!

4.12 from 9 votes

No-Churn Vegan Vanilla Ice Cream

Perfectly smooth and creamy vegan ice cream – no fancy equipment required! Only three ingredients, this super easy plant-based recipe comes together in just two steps. The BEST sweet (but not too sweet) summertime treat!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 servings

Ingredients

  • 2 (14-ounce) cans full-fat coconut milk
  • 1 (11.2-ounce) can sweetened condensed coconut milk
  • 1 teaspoon vanilla extract
  • small pinch of salt

Instructions

  • Add all vegan vanilla ice cream ingredients to a blender and blend until smooth.
  • Transfer to a lined loaf pan or large container, then freeze for 6 hours. Thaw for at least 10 minutes before serving.

Nutrition

Calories: 300kcal

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