Let’s upgrade the Chipwich and make a completely gluten free and dairy free Salted Caramel Chocolate Chip Cookie Ice Cream Sandwich!

Welcome back to my Ice Cream Sandwich series! This is the final part of my series and we’re making Salted Caramel Chocolate Chip Ice Cream Sandwiches this week. If you’ve missed the first four recipes, be sure to check out my recipe for gluten free and dairy free Classic Ice Cream Sandwiches, Banana Pudding Ice Cream Sandwiches, Strawberry Shortcake Ice Cream Sandwiches, and “Peanut” Butter and Jelly Ice Cream Sandwiches.

In this series, I’m teaching you how to make healthier and allergy friendly ice cream sandwiches this summer. I promise you don’t want to miss out! 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!

Besides the classic brownie ice cream sandwich, the chocolate chip cookie ice cream sandwich is another summer staple, so I knew I had to make an allergy friendly and upgraded version. I absolutely love salted caramel and I thought it would go perfectly with chocolate chip cookies. Thus, this homemade ice cream sandwich recipe was developed.

These ice cream sandwiches are made of a dairy free and healthier salted caramel ice cream sandwiched between gluten free chocolate chip cookies and rolled in plenty of chocolate chips. These dairy free ice cream sandwiches can be made completely refined sugar free depending on the chocolate chips you use.

How to Make Salted Caramel Chocolate Chip Cookie Ice Cream Sandwiches

Salted Caramel Ice Cream Sandwich Ingredients

Ice Cream

• Homemade vanilla ice cream or store-bought vanilla ice cream
• Medjool dates
• Coconut milk
• Flakey salt

Cookies

• (Vegan) butter or coconut oil
• Coconut sugar
• Egg 
• Vanilla extract
• 1:1 gluten free flour
• baking soda
• salt
• Chocolate chips
• Extra flaky salt

Instructions

Ice Cream

• Combine the dates, coconut milk, and salt in a blender and blend until you have a smooth caramel.
• If you are making my homemade ice cream, at the end of churning, add the caramel to mix in with the ice cream. Then transfer the ice cream to a freezer safe container and freezer until ready to use.
• If you are using a store-bought vanilla ice cream, soften it until you can swirl in the caramel. Then place back in the freezer to set before using.

Cookies

• Preheat oven to 350F.
• Whisk together the melted butter/oil and sugar until combined. 
• Add the egg and vanilla.
• Add the flour, baking soda, and salt and whisk until combined.
• Fold in the chocolate chips.
• Scoop cookies onto prepared baking sheet.
• Bake on the middle rack for 10-12 minutes, until edges are golden.
• Let cookies cool for 5-10 minutes on the pan before removing to a wire rack to finish cooling. 

Assembly

• Scoop several scoops of ice cream onto one cookie then top with another cookie and press down to spread ice cream evenly. 
• Roll the cookies in mini chocolate chips then place on a freezer safe cutting board or plate. 
• Let the ice cream sandwiches set in the freezer for at least 3 hours before eating.

Do I Have to Make Homemade Ice Cream?

The base for these dairy free ice cream sandwiches is a vanilla ice cream. I utilize my homemade version for this recipe, but you don’t have to make your own ice cream. If you want, you can just use a store-bought vanilla ice cream of your choice. You’ll soften it enough to swirl in the homemade date salted caramel before assembling the ice cream sandwiches.

Can I Make These Vegan?

Although the salted caramel ice cream can be made vegan, I have not tested a vegan chocolate chip cookie. You can certainly try replacing the egg in the cookies with a flax egg or egg replacer. Or, use your favorite vegan chocolate chip cookie recipe! You can certainly use whatever cookies you like and then sandwich the salted caramel ice cream between them.

The cookies use butter or coconut oil. I use a vegan butter and highly suggest using either butter or vegan butter. Coconut oil hardens a lot when cold, so the cookies become quite firm in the freezer. Butter tends to hold a bit of a chew, even when frozen.