gluten free vegan strawberry ice cream sandwiches and so delicious giveaway!
RECIPE TYPE: frozen treats
SERVES: 12-14
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1/2 cup Bob's Red Mill almond meal*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cane sugar
  • 3/4 cup powdered sugar
  • 1/3 cup coconut oil, softened
  • 1/4 cup So Delicious unsweetened coconut milk, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 pints So Delicious strawberry coconut milk ice cream
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, almond meal, baking powder, baking soda and salt. Set aside.
  2. In bowl of stand mixer, beat together sugar, powdered sugar, and coconut oil, until creamy. Add coconut milk and vanilla. Continue to beat another 1-2 minutes. Add flour mixture and mix until combined.
  3. Using tablespoon-size cookie scoop, place scoops of dough onto prepared baking sheet. Flatten slightly with bottom of glass jar.
  4. Bake cookies for 9-10 minutes or until golden brown. Allow cookies to cool on baking sheet for 2-3 minutes. Place cookies on cooling rack to cool completely.
  5. To assemble ice cream sandwiches, allow ice cream to soften until soft enough to easily scoop. Place ice cream scoop onto upside-down cookie. Place another cookie on top and gently press. Wrap with plastic wrap. Immediately place in freezer and repeat with remaining cookies and ice cream.
  6. Freeze until firm for easy eating.
*For those with a nut allergy, simply replace the almond meal with an additional 1/2 cup of my gluten free flour blend.
Recipe by Sarah Bakes Gluten Free at