Banana Pudding Ice Cream Sandwiches (Gluten Free, Dairy Free)

Name: Banana Pudding Ice Cream Sandwiches (Gluten & Dairy Free)
Prep time: 180 min
Cook time: 30 min
Total time: 480 min
Ingredients: 2 cans full fat coconut milk; 3 bananas; 1/2 cup maple syrup (or sugar of choice); 1/4 tsp cinnamon; 1/4 cup tapioca starch (OR 4 egg yolks); 1 tsp vanilla extract; 1/4 tsp salt; 1/2 cup (vegan) butter, melted (I use the Miyokos brand); 1/2 cup coconut sugar (or brown sugar); 1 tsp molasses ((leave out if using brown sugar)); 1 egg; 1 egg yolk; 2 tsp vanilla extract; 1 1/4 cup 1:1 gluten free flour; 2 Tbsp tapioca starch (or arrowroot); 3/4 tsp baking powder; 1/4 tsp salt

gluten free and dairy free banana pudding ice cream sandwiches

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Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the ultimate banana lover Banana Pudding Ice Cream Sandwich.

Welcome to part 2 of my summer ice cream series! If you missed part 1, be sure to check out my recipe for gluten free and dairy free Classic Ice Cream Sandwiches. I’m teaching you how to make healthier and allergy friendly ice cream sandwiches this summer and you don’t want to miss out! I have a lot more delicious and unique recipes coming, so make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don’t miss a flavor. I can’t wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!

These Banana Pudding Ice Cream Sandwiches are for my banana lovers. I’ll be honest, they have a strong banana flavor, so if that’s not for you, make these for someone who is a banana fan. I highly suggest reading the recipe notes below before diving into the recipe, as I share a lot of helpful information about how to adjust these sandwiches to your liking.

Banana Pudding Ice Cream Sandwich Recipe

Ingredients:

Banana Pudding Ice Cream

2 cans full fat coconut milk
3 bananas
1/2 cup maple syrup or sugar of choice
1/4 tsp cinnamon
1/4 cup tapioca starch OR 4 egg yolks
1 tsp vanilla extract
1/4 tsp salt

Sugar Cookie Base

1/2 cup butter melted
1/2 cup coconut sugar or brown sugar
1 tsp molasses (leave out if using brown sugar)
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cup 1:1 gluten free flour
2 Tbsp tapioca starch or arrowroot
3/4 tsp baking powder
1/4 tsp salt

Instructions:

Ice Cream

Blend the coconut milk, 2 bananas, cinnamon, and maple syrup in a blender until smooth.
Add the ice cream base to a sauce pan and heat over low heat until warm to the touch.
Take 1/2 cup of the base and whisk it with the egg yolks or the tapioca starch. Add this mixture back to the base in the sauce pan and warm on low until it begins to thicken and mixture coats the back of a spoon.
Remove from heat and whisk in the salt and vanilla. Let mixture cool at room temperature before transferring to the fridge to fully cool. Then use your ice cream maker to make the ice cream.

Sugar Cookie Base

Beat together the melted butter, sugar, and molasses until combined. Add the eggs and vanilla and mix until just combined.
Add the dry ingredients to the wet and mix until just combined.
Spread the batter out evenly over the baking pan and bake cookies for 10 minutes.
Let the base completely cool for at least an hour before assembling the sandwiches.

Assembly

Line a cutting board with plastic wrap and place half of the cookie base on top. Spread your ice cream evenly over the base.
Flip the other cookie half on top of the ice cream.
Line everything up then tightly wrap up the sandwiches in the plastic wrap.
Place the sandwiches in the freezer for AT LEAST 3 hours, preferably overnight to allow the ice cream to fully set.
When ready, slice into 8 sandwiches and enjoy!

Important Recipe Notes

Cookie Base

If you prefer a thick cookie with less ice cream, feel free to either spread the cookie base into a smaller pan before baking OR double the recipe for some very thick cookies! I wanted to highlight the banana pudding ice cream in this recipe since that is the star of the show, but if you want a more subtle flavor, try one of those adaptations.

Can I Make Vegan Ice Cream Sandwiches?

Although you can make and use a vegan ice cream in these gluten free ice cream sandwiches, I have not tested a vegan version of the cookie base. I share in the recipe that you can use tapioca or arrowroot starch instead of egg yolks to keep the ice cream vegan. The gluten free cookie does require eggs, though. If you try making a vegan version, please leave a comment and let us know how it went!

What If I Don’t Have an Ice Cream Maker?

Although an ice cream maker helps with consistency, you can always put the base into a freezer safe dish and whisk it every 30 minutes until it freezes. It won’t be quite as smooth, but it works in a pinch. This method is a little more time intensive as you do want to keep stirring the ice cream.

How To Serve and Store These Ice Cream Sandwiches

Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don’t let them sit out too long or they’ll melt!

Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat.

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Banana Pudding Ice Cream Sandwiches (Gluten & Dairy Free)

Dairy free banana pudding ice cream is sandwiched between gluten free brown sugar cookies for the ultimate banana lover Banana Pudding Ice Cream Sandwich.

Course Dessert

Cuisine American

Keyword banana bread, dairy free, gluten free, healthy, refined sugar free, summer dessert

Prep Time 3

Cook Time 30

Total Time 8

Servings sandwiches

Author Victoria Faling

Equipment

Ice cream maker