Gluten and Dairy Free Mocha Cookie Ice Cream Sandwiches

serves / makes 8 sandwiches
15 prep time
15 mins cooking time


I feel a bit cheeky with this recipe as I’ve already shared the recipe for my vanilla ice cream and the mocha cookie recipe. So this is more of a serving suggestion than a new recipe! I had some leftover mocha cookie dough in the freezer and some vanilla ice cream so I decided to make this for dessert.

You can make this recipe with little effort if you use shop bought gluten and dairy free ice-cream and cookies.




For the cookies:

  • 280g gluten free plain flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 2 teaspoons cornflour
  • pinch of salt
  • 2 teaspoons dairy free cocoa powder
  • 1 tablespoon instant coffee
  • 170g dairy free spread, melted
  • 150g light brown sugar
  • 100g caster sugar
  • 1 egg, beaten
  • 1 egg yolk
  • 100g dairy free dark chocolate chips

For the ice cream:

  • 5 egg yolks
  • 50g caster sugar
  • 500ml dairy free milk
  • 250ml dairy free cream
  • vanilla extract or vanilla pod


To make the cookies:

  • Place all the ingredients in a large bowl and mix until well combined
  • Wrap the cookie dough in clingfilm and refrigerate for an hour or pop in the freezer for 20 minutes
  • Preheat the oven to 180 oC
  • Divide the cookie dough into 15 balls
  • Place on two baking sheets and flatten slightly
  • Bake in the oven for 15 minutes
  • Remove from the oven and allow to cool

To make the ice-cream:

  • Whip the egg yolks, vanilla and sugar together until thick and creamy
  • Place the milk into a medium sized saucepan and bring to the boil
  • Add the milk to the eggs and sugar while stirring continuously
  • Return to the pan and cook over a low heat until thickened
  • Remove from the heat and allow to cool
  • Chill in the fridge
  • Churn in an ice-cream maker for 20 minutes or place in the freezer

To assemble:

  • Sandwich two cookies together with the ice cream
  • Eat immediately

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