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Dairy Free Almond Butter Cookie Ice Cream Sandwiches - the perfect summer treat! -

Almond Butter Cookie Ice Cream Sandwiches [dairy-free]

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  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 large cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Two delicious, soft almond butter cookies wrapped around Ben and Jerry’s® dairy free ice cream!


  • 1/2 cup coconut butter, softened
  • 1 cup creamy almond butter (I used a combination of different almond butters)
  • 1/4 cup coconut sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon baking soda
  • 1 and 1/2 cups whole wheat flour
  • Non-dairy ice cream of your choice


  1. Preheat oven to 350.
  2. In a stand mixer, combine coconut butter, almond butter, coconut sugar and brown sugar.
  3. Continue mixing and add egg and vanilla extract.
  4. In separate medium bowl, combine whole wheat flour, baking soda and salt.
  5. As butter mixture continues to mix, slowly add dry ingredients.
  6. If you find the mixture is too dry, add water 1 Tablespoon at a time.
  7. For smaller cookies, shape into 1 and 1/2 inch balls; for larger it will be nearly a 2 inch ball.
  8. Place on baked or sprayed cookie sheet and then slightly flatten with a fork, criss-crossed.
  9. Bake for 8-10 minutes, but could be a few minutes longer if you are making large cookies.
  10. Allow cookies to cool.
  11. When cookies are cool enough, take some non-dairy ice cream and scoop out into small bowl.
  12. Allow the ice cream to melt just slightly, so it is pliable.
  13. Take one cookie and use a spoon to place some ice cream on the bottom. Continue added until you have enough.
  14. Take a second cooking and put the bottom of it on the ice cream to create a sandwich.
  15. Repeat with other cookies.
  16. Place in freezer until fully frozen; several hours, but preferably overnight.