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Dairy-free, homemade July 4th Ice Cream Sandwiches made with Almond Cow machine

July 4th Ice Cream Sandwiches

Prep: 15 minutes, Freeze: overnight

These ice cream sandwiches make for the perfect summertime treat. Creamy, dairy-free vanilla ice cream sandwiched between two raw chocolate cookies, dipped in patriotic sprinkles. Celebrate with this healthier sweet treat!

Servings: 4 (this may vary depending on size of mold used)


Ice cream

  • 2 cans full fat coconut milk
  • ¼ cup almond milk
  • ½ cup agave
  • 1 tsp vanilla


  • 1 cup pecans
  • 1 cup almond flour
  • 1 batch almond pulp (from almond milk)
  • ½ cup cacao powder
  • 4 Tbsp coconut nectar
  • 2 Tbsp coconut oil
  • pinch of salt
  • optional: red, white, and blue sprinkles for garnish


Step 1

To a mixing bowl add coconut milk, almond milk, agave, and vanilla and mix well. Transfer mixture into 2 ice cube trays and store in the freezer overnight.

Step 2

When ready, blend ice cubes in a high-speed blender (scraping down the sides of the blender as needed), and transfer the creamy mixture into square silicone molds. Place in freezer for at least 1 hour to firm up.

Step 3

While the ice cream is firming up, add pecans to a food processor and pulse until flour-like.

Step 4

Add almond flour, almond pulp, and cacao powder and pulse again until mixed.

Step 5

Add coconut nectar, coconut oil, and salt and continuously process again until dough-like. It should stick together!

Step 6

Transfer sandwich “dough” to a baking sheet, and flatten it out using a rolling pin (or the bottom of a flat glass).

Step 7

Using a square-shaped cookie cutter (same size as the square ice cream molds), cut into square shaped “cookies”. To make 4 complete ice cream sandwiches, cut 8.

Step 8

You may have to keep rolling out/flattening the mixture a few times to get 8. Transfer to freezer until ready to serve.

Step 9

When ready, remove ice cream from the molds and sandwich each square between two chocolate “cookies”. Dip each side in sprinkles and enjoy!