ice cream sandwich

When I was attending Miss. Hall's School for high school, one popular lunch dessert was ice cream sandwiches.  These sandwiches were neopolitan ice cream sandwiched between two chocolate cookie-like crusts.  I never really liked the sticky, cookie-like outer coat that never failed to leave a chocolate cookie residue on the fingers and teeth! Perhaps, that was the reason why the parchment paper was essential to the packaging of the sandwiches!   A few months ago, my daughter Jocelyn came home from a visit to a friend who showed her how to make RAW ice cream sandwiches made with various nuts and cocoa powder rather than a traditional cookie.  I was immediately sold.  I decided to combine an ice cream flavor that I've always wanted to make and decided to do it for these gluten-free "tiramisu" ice cream sandwiches.  The result was delicious although it took a number of attempts to perfect a technique that rendered crusts that would not break when creating the sandwich. 

I've made various iterations of the sandwich but the original tiramisu ice cream sandwich with mascapone ice cream is the best!  I've experimented with adding coffee powder to the nutty outer shell.  I liked the subtle taste of coffee, but the caffeine was too much for me.  Either way, the nutty crust and the mascapone ice cream is AMAZING and it's GLUTEN-FREE!

What is tiramisu?

Tiramisu is an Italian dessert made with lady fingers, espresso and a rich creamy, mascapone cheese, egg yolk filling.  I love the taste of mascapone cheese which is really not a cheese.  It has the consistency of cream cheese but it's more like a dense whipping cream. I call these "tiramisu" ice cream sandwiches because of the addition of the mascapone cheese to the ice cream base and the option to add instant coffee to the crust.  

Tips for making gluten-free tiramisu ice cream sandwiches

Pans.

Use two 8 x 8" (20  x 20 cm) baking pans.  Line each pan with parchment paper, making sure that the paper extends beyond the edge of the pans to make it easy to transport and flip the crust.  It also helps contain the ice cream when applying the ice cream to the crust.

Pressed choconut crust

Pressed choconut crust

Choconut crust.

The choconut crust is made with dates, almond flour, walnuts, pecans and unsweetened cocoa.  Working with soft, pitted large medjool dates is easier than dates that are very dry.

Types of dates

There are many date varieties out there.  The medjool dates are the larger dates with a higher moisture content.  I tend to use these as they make the crust easier to work with. However, if you use drier dates and the crust doesn't seem to hold together well, add a tablespoon or two of almond butter as a binder. 

Process dates

Process dates in a blender

Date paste ball

Date paste ball

Coconut oil and almond butter (optional) are used as binders in addition to the pasty date spread. Since almond flour is prevalent, I prefer to use this instead of grinding the almonds.  However, if you don't have almond flour, you can grind your own almonds.  It is important to first create a chocolate date paste and then add the grounded nut mixture.  I tried to attempt throwing everything into the food processor and grinding everything at once.  It took just as long as separating the two tasks and the end result was a crust that was too fine and therefore lacked body and my food processor was definitely complaining!

Choconut mixture

Choconut mixture

Mascapone ice cream.

I LOVE the flavor of mascapone cheese.  Mascapone cheese is basically a condensed, thickened cream that is so creamy and delicious.  The flavor is subtle yet distinct.  The ice cream version I make is a cheater version, made from a good vanilla ice cream as a base and incorporating the mascapone cheese and additional heavy whipping cream. This is perfect for the ice cream sandwiches as the crust is made with sweet dates and the less sweet ice cream is the perfect balance.  When blending the mascapone cheese, heavy whipping cream and ice cream together, work quickly to limit the melting of the ice cream.

Whip mascapone cheese and cream together

Whip mascapone cheese and cream together.

Mix in ice cream

Mix in ice cream QUICKLY to avoid melting.

Assembling the sandwich.

When assembling the gluten-free tiramisu ice cream sandwich, keep one crust in the freezer while using the other crust as the base.  When the crust is not frozen, it tends to crack easily. Quickly spread the ice cream mixture onto the base.  Take the other crust out of the freezer, remove it from the pan by flipping it onto a flexible cutting board to keep it flat.  Align one edge of the crust with the edge of the cutting board, making sure the parchment paper is not in the way. Position the crust on the cutting board with the corners and edge of the ice cream base and slide the crust onto the ice cream, creating a sandwich.  See video.

flexible cutting board

A flexible cutting board prevents the crust from breaking.

If the crust cracks, reassemble the crust as best you can, replace the parchment paper and place a larger baking tray on top of the cracked crust and flip the entire sandwich so that the cracked crust is now face down on the baking tray.  This will help freeze the reassembled crust in place.  Freeze overnight until the ice cream completely hardens.

Cutting the gluten-free tiramisu ice cream sandwiches.

Cut the ice cream sandwiches as needed and store the rest of the sandwich with the parchment paper in a large freezer bag.  Leave the ice cream sandwich out at room temperature for a few minutes to soften slightly.  This makes cutting through the frozen sandwich much easier.  Cut the sandwich with a large knife or cleaver!  Enjoy and let me know what you think in the comment section.

ice cream sandwich

GLUTEN FREE TIRAMISU ICE CREAM SANDWICHES

Michelle Sam
Healthy Ice cream sandwiches made with dates, nuts and mascapone ice cream. Absolutely delicious.
5 from 2 votes
Prep Time 1 hour
Freezing time 18 hours
Total Time 19 hours
Course Dessert
Cuisine American
Servings 32 pieces
Calories 243 kcal

Equipment

Ingredients
 
 

Sandwich crust

  • 333 g pitted medjool dates Other dates can be used, but the texture may differ.
  • 1 Tbsp melted coconut oil
  • 120 g walnuts
  • 120 g pecans
  • 120 g almond flour
  • 55 g unsweetened cocoa powder
  • 1 Tbsp pure vanilla extract
  • 1-2 Tbsp almond butter Optional. If the dates are try and a binder is needed.

Mascapone ice cream

  • 1.42 L vanilla ice cream
  • 226 g mascapone cheese
  • ½ cup heavy whipping cream
Makes: 1 x 2inch rectangle

Instructions
 

  • Line two 8 inch square pans with parchment paper, extending above the edge of the pans.

Sandwich crust

  • In a food processor, chop nuts until granular in size.
    120 g walnuts, 120 g pecans
  • Set aside.
  • In a food processor, blend the dates and when it starts to break up, add the cocoa powder until it forms a ball.
    333 g pitted medjool dates, 55 g unsweetened cocoa powder
  • Stop when the cocoa powder is completely incorporated.
  • Add chopped nuts, almond flour, coconut oil and vanilla
    120 g almond flour, 1 Tbsp pure vanilla extract, 1 Tbsp melted coconut oil
  • Cut up the cocoa-date ball and blend until it becomes a dark, granular mixture.
  • If the dates have a low moisture content and the choconut mixture does not seem to bind together, add the almond butter.
    1-2 Tbsp almond butter
  • Half the mixture by weight and press the mixture firmly into the 2 pans lined with parchment paper.
  • Freeze the crust overnight until hardened.

Mascapone Ice cream

  • In a stand mixer, using the paddle attachment whip mascpone cheese and whipping cream until incorporated
    226 g mascapone cheese, ½ cup heavy whipping cream
  • Add the vanilla ice cream and blend quickly until incorporated.
    ½ cup heavy whipping cream
  • Place the ice cream in the freezer for 30 minutes until the consistency is slightly firmer than soft serve ice cream. Otherwise, it will melt when assembling.
    1.42 L vanilla ice cream

Assembling the ice cream sandwich

  • Take only ONE pan of the choconut crust out of the freezer. Keep the other crust in the freezer.
  • Spread the ice cream onto the crust and smooth until levelled.
  • Take the other crust out of the freezer and flip it onto an flexible thin plastic cutting board to keep the crust stable. Align the edge of the crust with the edge of the cutting board.
  • Position the top crust so that the corners and edge are aligned.
  • Slide the cutting board from under the top crust so that it is placed onto the ice cream.
  • Adjust the top crust to fit within the pan.
  • Freeze the ice cream sandwich again until solid.
  • Slice the ice cream sandwiches into portion sizes as needed. Place the remaining sandwich in a freezer bag until needed.

Video

Nutrition

Serving: 32piecesCalories: 243kcalCarbohydrates: 21gProtein: 4gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 41mgPotassium: 224mgFiber: 3gSugar: 17gVitamin A: 358IUVitamin C: 1mgCalcium: 93mgIron: 1mgNet Carbohydrates: 19g
Keyword ice cream sandwich, tiramisu ice cream
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
I want to see!Follow @Sammywongskitchen on Instagram or Facebook, snap a photo and tag it #sammywongskitchen
5 from 2 votes (1 rating without comment)

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  1. This recipe and dessert is a WOW !!! It is very easy to make and so much healthier… It is so decadent and delicious that you need to have more than 1 piece. I will be making more of this and trying different flavored ice cream. Right in time for summer snack. 🙂

    Thank you SammyWong's Kitchen…5 stars

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