These Paleo Funfetti Ice Cream Sandwiches are super fun for summertime treats and backyard bbq’s. They’re gluten-free and can be made completely dairy-free as well.
The 5-year-old in me might be a little overexcited that there are finally all-natural sprinkles available! I mean the kind of sprinkles where you can actually recognize the ingredients on the back of the box. And of course, they’re entirely made without artificial dyes.
I find this so exciting that I may need to rein it in so all my future desserts don’t involve sprinkles! I mean, we’ve already done one recipe this summer with these Funfetti Cupcakes with Strawberry Buttercream . But I couldn’t let the summer pass without some ice cream sandwiches!
Inspiration for Variations
- Since everything here is basically vanilla-flavored, the sky is the limit. First up, there’s any berry ice cream that can be subbed in for the vanilla/coconut. Strawberry would be my go-to, but it’s pretty hard to beat how delicious raspberry sherbet is, too. There are loads of dairy-free ice cream flavors in my Inspired Ice Creams e-book if you’re looking for inspiration. Also, there are tons of dairy-free flavors available in grocery stores now.
- If you check out my ice cream sandwiches from last summer , you’ll see they’re dipped in chocolate. For these, dipping them in white chocolate would be my first choice, so you can really see the sprinkles, but regular chocolate would be delicious too. However, it would look completely different.
- And finally, you can change up the look of these by using different shapes/colors of sprinkles!
How to make ice cream sandwiches
- First, soften the ice cream in the fridge for 30 minutes. This makes it much easier to spread without actually melting it. It doesn’t work well to soften it on the counter because the outside melts into a liquid, while the center is still hard.
- Next up, you want to pat the cookie dough into a rectangle about 9″ x 10″ x 1/2″ thick, and freeze it until firm, 30 minutes.
- Then cut the rectangle in half, and spread the pre-softened ice cream on 1/2 of the cookie dough (pictured above).
- Top the ice cream layer with the other half of the cookie dough.
- Then press down lightly until the ice cream begins to ooze out the sides.
- Next, use your index finger to run around the edges to smooth and even out the ice cream around the perimeter (see photo below).
- Finally, freeze until firm, about 3-4 hours before cutting them into bars. You can cut them into bars after about an hour and roll them in sprinkles on one end, but then they’ll need to be frozen again for a few hours to firm up.
Whatever occasion you make these for, I hope you’ll enjoy them as much as we have! Besides the flavor, of course, one of my favorite things about these is that you can make them ahead. So that makes them perfect for any birthday/celebration, and for grilling parties as well.
INGREDIENTS1x2x3x
Cookie Dough:
- 2 cups fine almond flour
- 1/4 cup tapioca starch - or cornstarch
- 3 tbsp natural sprinkles - see notes
- 1/4 tsp sea salt
- 1/4 cup Grade A amber maple syrup - or honey
- 1/4 cup salted butter butter - melted, ghee, or coconut oil for dairy-free and vegan
- 1 tbsp vanilla extract
Ice Cream Layer:
- 1 pint ice cream of choice - dairy-free Homemade Coconut Ice Cream
Topping:
- 3 tbsp natural sprinkles
INSTRUCTIONS
- In a medium-sized mixing bowl, combine the almond flour, tapioca starch, sprinkles, and sea salt. Add the maple syrup , melted ghee/coconut oil, and vanilla, and mix to combine.
- Line half of a cookie sheet with parchment paper, and pat the cookie dough into an even rectangle about 9"x 10" x 1/2" thick. Freeze for 30 minutes to firm up the cookie dough. While the cookie dough is freezing, place the pint of ice cream in the refrigerator to soften.
- When the cookie dough is firm, remove it from the freezer and cut it into 2 rectangles. Spread the softened ice cream as evenly as possible over one of the rectangles. Place the remaining cookie dough rectangle over the layer of ice cream.
- Then gently push the cookie dough layer down over the ice cream, being careful not to squish out all the ice cream. Using a spatula or your finger, smooth the excess ice cream around the edges to fill any gaps.
- Place the cookie sheet back into the freezer. Freeze until completely solid, about 3-4 hours depending on your freezer.
- You can cut these into bars after 1 hour in the freezer into 10 sandwiches, then roll one end of each bar in additional sprinkles and freeze again until firm, 2-3 hours.
- Or you can freeze them until solid and then cut and roll them. I personally find it a bit easier to cut them before they’re fully frozen.
- Once they’re cut and rolled in sprinkles, place them in an airtight container and freeze for up to 3 weeks.
NOTES
nutrition facts
Funfetti Ice Cream Sandwiches
Ingredients
Cookie Dough:
- 2 cups fine almond flour
- 1/4 cup tapioca starch or cornstarch
- 3 tbsp natural sprinkles see notes
- 1/4 tsp sea salt
- 1/4 cup Grade A amber maple syrup or honey
- 1/4 cup salted butter butter melted, ghee, or coconut oil for dairy-free and vegan
- 1 tbsp vanilla extract
Ice Cream Layer:
- 1 pint ice cream of choice dairy-free Homemade Coconut Ice Cream
Topping:
- 3 tbsp natural sprinkles
Instructions
- In a medium-sized mixing bowl, combine the almond flour, tapioca starch, sprinkles, and sea salt. Add the maple syrup, melted ghee/coconut oil, and vanilla, and mix to combine.
- Line half of a cookie sheet with parchment paper, and pat the cookie dough into an even rectangle about 9"x 10" x 1/2" thick. Freeze for 30 minutes to firm up the cookie dough. While the cookie dough is freezing, place the pint of ice cream in the refrigerator to soften.
- When the cookie dough is firm, remove it from the freezer and cut it into 2 rectangles. Spread the softened ice cream as evenly as possible over one of the rectangles. Place the remaining cookie dough rectangle over the layer of ice cream.
- Then gently push the cookie dough layer down over the ice cream, being careful not to squish out all the ice cream. Using a spatula or your finger, smooth the excess ice cream around the edges to fill any gaps.
- Place the cookie sheet back into the freezer. Freeze until completely solid, about 3-4 hours depending on your freezer.
- You can cut these into bars after 1 hour in the freezer into 10 sandwiches, then roll one end of each bar in additional sprinkles and freeze again until firm, 2-3 hours.
- Or you can freeze them until solid and then cut and roll them. I personally find it a bit easier to cut them before they’re fully frozen.
- Once they’re cut and rolled in sprinkles, place them in an airtight container and freeze for up to 3 weeks.
Notes
Nutrition
The recipe Funfetti Ice Cream Sandwiches appeared first on Get Inspired Everyday! on August 2, 2019
https://getinspiredeveryday.com/food/paleo-funfetti-ice-cream-sandwiches/
