Homemade mint chocolate chip ice cream sandwiches with a chewy flourless chocolate cookie on the outside and creamy dairy-free mint chip ice cream on the inside. This easy gluten-free cookie sandwich recipe is sure to be a summer hit!

Mint Chocolate Chip Ice Cream Sandwiches (gluten-free + dairy-free)

How To Make Delicious Mint Chip Ice Cream Sandwiches

There’s the flourless chocolate cookie and then there’s the no-churn mint chip ice cream. Both are simple to make, but you do need to prep the ice cream the night before so it has time to freeze. And honestly, refrigerating the cookies overnight is not a bad idea too they will be sturdier for sandwiching and fudgier too.

Ingredients For The Flourless Chocolate Cookies

You will be shocked by how short and simple this ingredient list is. And yet this five ingredient dough really does bake to be the most delicious crispy-edged chewy chocolatey cookies. It’s kind of magical.

Chocolate SunButter. This mind-blowingly minimal ingredient recipe really wouldn’t be possible without Chocolate SunButter. It provides the structure without flour, the moisture without butter, and the chocolate flavor without cocoa. So yes we’re using good bit of it, but yes it’s saving us from needing so many other ingredients.
Maple syrup. Or agave or honey, whichever you prefer. The Chocolate SunButter is lightly sweetened too, so we don’t need much.
Tapioca starch. Or cornstarch or arrowroot starch, whichever you’ve got. It acts as a binder in place of eggs, so if you aren’t vegan feel free to use one egg instead.
Baking soda. For a little bit of rise.
Salt. Because all sweet chocolate things are better with it.

Step-By-Step Instructions For Making The Cookies

This one bowl recipe couldn’t be any easier to prep…

Step 1: Combine all the ingredients in one bowl of mixed very well with a hand beater. I’m talking 2-3 minutes on medium high speed, it will seem too wet to be a cookie dough at first but if you keep mixing I promise it will come together.
Step 2: Scoop onto a lined cookie sheet, spacing them out for spreading. I recommend 1-2 tablespoons of dough per cookie and 2 inches or so in between each cookie on the pan. You will need two cookie sheets or to bake in two batches.
Step 3: Bake for 14-15 minutes at 325°F. Don’t over-bake them, they can dry out fast.
Step 4: Cool completely or even chill overnight before sandwiching. Leave them on the pan for 10 minutes or so, they will be very fragile when hot, then transfer to a cooling rack to finish cooling.

Ingredients For The Dairy-Free Mint Chip Ice Cream

For ease, I wanted this part of the recipe to be no-churn – just blend, freeze, and sandwich no fancy equipment required. In order to make that possible and still have a super creamy sandwich filling, you need a rich ice cream base. In order to pull that off, these are the ingredients you will need:

Raw cashews. I know it’s annoying to have to soak them beforehand, but I promise they are key to a creamy dairy-free ice cream.
Coconut cream. If your can says “coconut CREAM” on the front, you don’t need to chill and scoop out the solid part you can shake and use it all. If you are using a can of “coconut MILK”, you will need to chill and just use the solid stuff. Using a full-fat coconut yogurt is fine too, one that’s naturally thick not thickened with gums/starches.
Maple syrup. Or agave or honey, whichever is your favorite.
Fresh mint and peppermint extract. I like the combo, the leaves alone can taste too herbal and the extract alone can taste too candy cane-y. You can also use a few drops of pure peppermint oil.
Vanilla extract and salt. Essentials for any homemade ice cream recipe.
Spirulina. Totally optional and just for color purposes. You could also use a little bit of matcha powder. With either, don’t use too much you don’t really want to taste it.
Dark chocolate. I used chocolate chunks, but a chopped up bar or chocolate chips would work too.

Step-By-Step Instructions For Making The Ice Cream

Blend, pour, freeze, sandwich. But let’s dig into a little more detail…

Step 1: Soak the cashews overnight. Or speed it up by using hot water and soaking for at least 3 hours. Then drain and rinse.
Step 2: Blend everything except for the dark chocolate until VERY smooth and creamy, I recommend high speed for at least 30 seconds.
Step 3: Pour into a pan or shallow dish (you want about 3/4 inch of ice cream thickness) lined with parchment or wax paper, and freeze overnight.
Step 4: Thaw for 5 minutes to soften, then use a cookie cutter to cut out ice cream rounds sized to fit your cookies. And sandwich!

Tips For Storing and Substitutions

Another perk of the ice cream being a no-churn recipe is that the ice cream middle will be just as creamy the day you make them as it is a week later when you pop one out of the freezer. Much longer than a week or two you may start getting some ice crystals, but I doubt they will last that long. I do like to let them thaw for 5-10 minutes before eating to allow the ice cream and cookie soften a little bit.

Maybe mint isn’t your thing, and you want to do a just vanilla or just chocolate ice cream instead. Or roll them in sprinkles or mini chocolate chips. Or blend some berries into the ice cream base. Or use these cookies with a scoop of your favorite ninja creami ice cream recipe for a higher protein treat. Lots of ice cream sandwich options!

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