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Classic Ice Cream Sandwich

Classic Ice Cream Sandwich
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This classic ice cream sandwich combines rich chocolate cake layers with creamy dairy-free vanilla ice cream for a nostalgic yet inclusive dessert. Perfect for summer afternoons or anytime you crave a cool, indulgent treat, this recipe is gluten-free, dairy-free, and packed with flavor.

Ingredients

Scale

For the Cake Layers:

  • 1/3 cup palm shortening (or unsalted butter)
  • 1/2 cup coconut sugar
  • 2 tablespoons honey
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons arrowroot powder
  • 1/2 cup Dutch cocoa powder
  • 1/2 cup coconut flour (or almond flour as an alternative)
  • 1/2 teaspoon grain-free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup full-fat coconut milk

For the Filling:

  • 2 pints dairy-free vanilla ice cream (e.g., So Delicious Cashew Milk Vanilla Ice Cream)

Instructions

1. Prepare the Cake Layers

Preheat your oven to 350°F and line a rimmed baking sheet (13×18 inches) with parchment paper. In a stand mixer, cream palm shortening, coconut sugar, and honey until fluffy. Add eggs and vanilla extract, mixing until smooth.

In a separate bowl, whisk together arrowroot powder, cocoa powder, coconut flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with coconut milk. The batter should be smooth but slightly thick.

Spread the batter evenly onto the prepared pan using an offset spatula, leaving a small border around the edges. Bake for 15–17 minutes, or until set and slightly springy to touch. Cool completely on a wire rack.

2. Freeze the Cake Layers

Once cooled, transfer the cake to a cutting board using the parchment paper. Cut it crosswise into two equal pieces (about 9×13 inches each). Wrap each piece tightly in plastic wrap and freeze for at least one hour to firm up.

3. Assemble the Sandwiches

Remove ice cream from the freezer about 15 minutes before assembly to soften slightly. Place one cake layer top-side down on a clean surface. Scoop softened ice cream onto it and spread evenly using an offset spatula.

Gently place the second cake layer on top (top-side up). Wrap tightly in plastic wrap and freeze for at least 8 hours, or overnight.

4. Slice into Sandwiches

Unwrap the large sandwich block and trim edges for clean lines. Using a serrated knife warmed under hot water (and wiped dry), cut into eight rectangular sandwiches.

Notes

Serving Suggestions:

Serve chilled straight from the freezer on a platter lined with parchment paper. For added flair, roll sandwich edges in mini chocolate chips or sprinkles.

Tips & Tricks:

  • Work quickly during assembly to prevent melting.
  • Use warm water to heat your knife for clean cuts when slicing sandwiches.

Storage & Reheating:

Wrap individual sandwiches in parchment paper or reusable wraps and store in an airtight container in the freezer for up to two weeks. Let sit at room temperature for one minute before serving if too firm.

Find it online: https://icecreamin.com/classic-ice-cream-sandwich/