Print

Carrot Cake Ice Cream Sandwiches {Vegan & Gluten-Free} Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 46 reviews

These vegan and gluten-free Carrot Cake Ice Cream Sandwiches are a delightful treat combining moist, spiced carrot cake layers with creamy non-dairy ice cream. Perfect for a refreshing dessert, they feature warm spices and wholesome ingredients, making them a delicious and allergy-friendly indulgence.

Ingredients

Carrot Cake Batter

  • 1 cup grated carrots
  • 1 cup plus 2 tablespoons Bob’s Red Mill Gluten Free 1:1 Baking Flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1 tablespoon brown sugar
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 1/2 cup almond milk

Ice Cream Filling

  • 2-3 pints non-dairy ice cream (e.g., So Delicious Vanilla Coconut Milk Ice Cream)
  • Chopped walnuts, optional for coating

Instructions

  1. Preheat and Prepare Carrots: Preheat your oven to 325°F (163°C). Bring a medium pot of water to a boil. Prepare a large bowl with ice water. Blanch the grated carrots by boiling them for about 45 seconds, then immediately transfer to the ice bath to cool. Pat dry and squeeze out any excess water, then set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.
  3. Cream Wet Ingredients: In a large bowl, combine granulated sugar, brown sugar, and oil. Cream together well. Then add vanilla extract, almond milk, and applesauce, mixing until smooth.
  4. Combine Batter: Gradually beat the dry ingredients into the wet mixture using an electric mixer until fully combined. Fold in the prepared grated carrots using a spoon or spatula.
  5. Bake First Layer: Line a 9×13-inch baking dish with parchment paper. Spread half of the batter evenly into the dish using a plastic spatula, working slowly to cover the surface. Bake for about 20 minutes or until cooked through. Remove and let cool on a wire rack.
  6. Bake Second Layer: Repeat the spreading and baking with the remaining batter. Allow both cake layers to cool completely while thawing the ice cream.
  7. Assemble Sandwiches: Flip one carrot cake sheet over and place it back into a parchment-lined baking dish. Soften the ice cream slightly, then whip it with an electric mixer until smooth. Spread the whipped ice cream evenly over the bottom layer.
  8. Add Top Layer and Freeze: Place the second carrot cake layer on top of the ice cream, creating a sandwich. Freeze the assembled cake for at least 6 hours, ideally overnight, to set firmly.
  9. Serve: Before serving, let the ice cream sandwiches thaw for a few minutes. Cut into desired shapes using cookie cutters or a knife. Optionally, roll the edges in chopped walnuts for added texture, best done when ice cream is slightly softened.

Notes

  • To make carrot preparation easier, blanching before baking ensures moist, tender cake texture.
  • Use gluten-free flour for a suitable allergy-friendly option, but ensure it’s a 1:1 baking blend for best results.
  • Thaw ice cream slightly before whipping to achieve a smooth, spreadable consistency.
  • Freezing overnight improves firmness and flavor melding.
  • Optional walnuts add crunch and complementary flavor but can be omitted for nut-free versions.
  • Use vegan non-dairy ice cream to keep the recipe fully plant-based.

Find it online: https://justsosavory.com/carrot-cake-ice-cream-sandwiches-vegan-and-gluten-free-recipe/