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Ice Cream Sandwiches! Gluten Free, Nut Free, Egg Free and Gum Free with Dairy Free and Low Oxalate Options

Ice Cream Sandwiches!  Gluten Free, Nut Free, Egg Free and Gum Free with Dairy Free and Low Oxalate Options

Ice cream sandwiches. An experience every child should have. Unfortunately, with food allergies, food intolerances, and special diets on the rise, many children have not had the pleasure of this experience.
These Tovolo Ice Cream Sandwich Molds inspired this fun treat. Β They also make these molds with Holiday and Farmyard themes. Β So cute!

The ice cream is the easy part. We are not dairy or lactose free so we used this versatile ice cream recipe that Kelly the Kitchen Kop shared from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. She has several flavor options there but we used the vanilla recipe, and we left out the arrowroot because we have never needed it in ice cream. This butter pecan ice cream recipe from Wellness Mama looks like it might be awesome too. If you are dairy free, you can opt for a banana base like this chocolate banana ice cream from The Nourishing Gourmet, or a coconut base like this vanilla coconut ice cream from The Nourishing Gourmet, this mango coconut milk ice cream from Nourishing Flourishing or this chocolate coconut milk ice cream from Cheeseslave. Whatever ice cream you use, you want it to be frozen pretty solid when you start to work with it.

Now for my cookie recipe. I designed this particular cookie to make the ice cream sandwich experience a possibility for more of my clients. If you are on a grain-free diet, you could definitely try your favorite nut-based or coconut-based cookie recipe. The cookie mold instructions say that soft, chewy cookies work best. I was looking to create something that would fit a specific population of my clients that need to incorporate grains and starches into their diet but have various restrictions that make this a challenge. One big consideration in the invention of this cookie is that gluten-free recipes tend to use xanthan gum to hold them together, and I am really not a fan of xanthan gum. Many people report experiencing digestive issues when they consume it. Additionally, it just has not been around long enough for me to consider it a safe food, and I would never recommend that my clients feed their children something that I am not comfortable putting in my own child. Another consideration is the fact that I like to soak my grains according to the instructions in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary Enig. According to this book, it is not necessary to soak rice because it is lower in phytates than other whole grains. These cookies held together remarkably well without egg or xanthan gum!


  • 1 cup white rice flour – I use this one
  • 1/4 cup tapioca starch – I use this one
  • 1/4 cup sweet rice flour – I actually grind this into flour myself because I have been unable to find an organic source of the flour
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 3 tbsp maple syrup – I use this one
  • 6 tbsp melted butter – you can use ghee or coconut oil
  • 2 melted cubes applesauce – I use cubes from these handy Mumi & Bubi Trays – this equates to just under 1/4 cup
  • 1 tsp vanilla – I use this
  • parchment paper – I use this unbleached parchment paper


  1. Make or buy your ice cream and make sure it is frozen before starting.
  2. Preheat oven to 350 F.
  3. Throw ingredients in a food processor and process. If the dough is a little runny (depending on the texture of your applesauce and fat of choice), add a little more white rice flour.
  4. Line cookie sheet with parchment paper. Follow ice cream mold directions to roll out dough properly. We found that thicker cookies worked better so we went with cookies that were a little thicker than 1/4 inch.
  5. Bake at 350 until it is browning around the edges and the middle is solid.
  6. Cool cooked dough until warm, according to instructions. Β While it is cooling you may want to defrost your ice cream for a few minutes so it is easier to work with, but you definitely don’t want it runny.
  7. Use molds to cut warm cookies (remember to cut two cookies for each sandwich), then allow them to cool completely to avoid melting your ice cream.
  8. Follow instructions for assembling your ice cream sandwiches.
  9. Enjoy!



This post was featured at Unprocessed Fridays by Girl Meets Nourishment.



  1. All the different types of flours scare me. LOL πŸ™‚ I need to get over myself. Visiting from Make Your Own Monday.

    • Dawn Tasher says:

      LOL, Stacy! This is gluten free baking; there tend to be multiple flours! It really is not so difficult. I felt the same way when I started with GF baking. Now I am a pro so I just keep blends pre-mixed for convenience. πŸ™‚

  2. Ruth says:

    awesome thanks…. I actually own these moulds but have never tried them… must get them out. thanks for the inspiration.

    • Dawn Tasher says:

      Oh, perfect! Mine sat on the shelf for maybe a year before I dusted them off and tried them…they were way easier than I imagined. Don’t know why I was so intimidated!

  3. Thanks for sharing this recipe at Motivation Monday! I need to experiment a bit with my baking. I haven’t tried any truly allergy-free recipes yet, just gluten-free ones.

    • Dawn Tasher says:

      Hi Barb! I think it is great that you haven’t had to deal with many allergies in a large household! Thanks for stopping by!

  4. OH, my kids would LOVE these!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! πŸ™‚

    Hope your week is great!

    Cindy from

  5. Hey! I found this off of Fat Tuesday at Real food forager and I was wondering…how do you make your own sweet rice flour?? That sounds very interesting. Do you just grind whole rice grains?

    This looks scrumptious and I will be trying it this Friday for movie night! πŸ™‚ Thanks for an awesome recipe!


    • Dawn Tasher says:

      I do! I usually use my Vitamix but I am getting a grain mill. Like I needed an excuse for a new kitchen gadget. πŸ˜‰ Thanks for stopping by!

  6. Chaya says:

    These are adorable and I bet delicious. I should make them for my grandchildren. The love cuties. Thanks for sharing this with My Meatless Mondays.

  7. espirational says:

    Those look really good!

  8. Oh, my Goodness!! I must make these for a friend! This can’t be too hard πŸ™‚ We are getting closer and closer to going GF…in part, thanks to you!! You ARE a blessing, Dawn!

    • Dawn Tasher says:

      Jacqueline! You always make me smile! Thanks so much for your kind words; they mean so much to me! πŸ™‚

  9. Angel says:

    Hi Dawn
    Looks awesome
    thanks for sharing with us at our Thursday Favorite Things Blog Hop

    Angel @

  10. I can;t wait to try these!!!! Thank you for sharing at the Thursday Favorite Things hop my friend xo

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  12. Oh I love the fun little shapes and that these a friendly for every child! Thanks for sharing!

    I’d love it if you linked this up over at Living Well Spending Less for Thrifty Thursday this week!

  13. Miz Helen says:

    Your recipe is wonderful, and thank you so much for sharing it with Full Plate Thursday. Hope you are staying cool on this hot summers day, enjoy your weekend!
    Miz Helen

  14. Becky says:

    Thanks for sharing a great way to be allergy friendly with these on Tuesday Greens!

  15. Nancy W says:

    Great recipe for those with allergies! Thanks so much for sharing on the HomeAcre Hop, hope you come back again tomorrow and link up!
    Nancy On The Home Front

  16. What a treat for kiddos!
    Thanks for sharing on Natural Living Monday.

  17. Becky says:

    Very cool! I will have to share this with my grandfather who has celiac disease!

  18. Mary@Back to the Basics! says:

    Super cute idea! Thanks for sharing at Real Food Friday. I know what I’m making for dinner tomorrow. Come on over and share your latest Real Food post.

  19. We don’t have any food allergies, but we have plenty of friends who do. I like to have a list of allergy friendly recipes so parents can feel good about sending their children to play at my home. Allergies shouldn’t have to keep kids at home.

  20. Sounds yummy! We love ice cream sandwiches but have never attempted making them! Thank you for sharing this recipe at Tuesdays with a Twist! -Marci @ Stone Cottage Adventures

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