STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES
on Sep 26, 2025
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This classic treat consists of two freeze-dried strawberry flecked no-bake almond and oat bars that hold a thick layer of dairy-free ice cream. A not-too-sweet, ready-to-eat dessert that’s 10x better than anything you can get from a box or ice cream truck!
As my fellow gluten-free and dairy-free friends know, finding a pre-packaged ice cream sandwich that meets our dietary needs isn’t easy. Thankfully, these Strawberry Shortcake Ice Cream Sandwiches can be enjoyed by all!
While the idea of a homemade ice cream sandwich may seem hard at first, this recipe is anything but challenging.
The cookie layers are no-bake, so you don’t even have to turn the oven on. Second, very little equipment is needed.
It’s all made in a food processor and then nicely pressed into the bottom of a loaf pan. And the ice cream is store-bought. I’m all about leaving that ingredient to the experts (shout out to @findcosmicbliss, who makes a superb dairy-free vanilla).
If you love these (which I’m sure you will), be sure to check out my traditional chocolatey, Fudgy Gluten-Free Ice Cream Sandwiches too. Enjoy!
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Ingredients for Strawberry Shortcake Ice Cream Bars Recipe
During the summer heat, there’s really no other choice but to make a no-bake dessert. Enter the perfect Strawberry Shortcake Ice Cream Sandwiches! Here’s what to pick up during your next grocery run so you can make these ASAP.
- Cashew Butter: This nut butter has a mild, slightly nutty taste that works so well in the sandwich portion of this treat. Creamy almond butter is a great substitute, too.
- Medjool Dates: Dates make for a natural sweetener in desserts. Look for plump, juicy dates, just be sure to remove the pits before adding them to the food processor!
- Coconut Sugar: This type of sugar adds a caramel-like taste that pairs well with the cashew butter and date cookie and helps ensure the cookies are more on the crunchy, crispy side.
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Pin It- Maple Syrup: A few tablespoons of maple syrup add moisture and amp up the caramel flavor of the cookie. Honey can be swapped in a pinch!
- Vanilla Extract: A key ingredient in just about every cookie recipe, including this one.
- Almond and Oat Flour: The combination of almond flour with oat flour keeps these treats 100% gluten-free. I haven’t tried any oat flour substitutes, but perhaps adding more almond flour for the oat flour would work.
Oat Flour Tip
You can make oat flour yourself by pulsing up regular gluten-free oats in a food processor or blender for a few seconds. No need to run to the store just for this ingredient if you already have oats on hand.
- Freeze-Dried Strawberries: With their concentrated, sweet, berry flavor, freeze-dried strawberries are unique in their light, airy texture. They add sweetness all on their own and give these cookies a pretty, flecked pink hue!
- Dairy-Free Vanilla Ice Cream: A core component of these ice cream sandwiches is, of course, the ice cream! For this, I used @findcosmicbliss dairy-free ice cream, but go ahead and use your favorite brand.
How to Make Strawberry Ice Cream Bars
Line a loaf pan with parchment paper, leaving a slight overhang for easy removal.
In a food processor, combine cashew butter, dates, coconut sugar, maple syrup, vanilla, and salt.
Pulse until a sticky dough begins to form. Add almond flour and oat flour and process again until fully combined. Add freeze-dried strawberries and pulse just 2 to 3 times to incorporate and break them into smaller flecks.
Divide the dough in half. Press one half firmly and evenly into the bottom of the prepared pan. Freeze for 20 minutes. Remove and lift the layer (with parchment) from the pan and set it aside on a plate. Return to the freezer.
Press the remaining dough into the same loaf pan to form the bottom layer. Freeze again for 20 minutes.
While the second layer chills, let the ice cream sit at room temperature for 10 to 15 minutes until soft but not melted.
Spread a thick, even layer (3/4 to 1 inch) over the second dough layer. Smooth with a spatula.
Place the first cookie layer on top of the ice cream, pressing lightly. Cover the pan and freeze for at least 6 hours, preferably overnight.
Remove from the freezer and let sit at room temperature for 5 to 7 minutes before slicing into bars.
Use a sharp knife to cut into bars. Wipe the blade between cuts for clean edges.
Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5 to 10 minutes before serving for the perfect texture.
More Summertime Desserts:
- Gluten-Free Ice Cream Sandwiches (Refined Sugar-Free and Dairy-Free)
- Creamy Lemon Hydrating Electrolyte Popsicles
- Gluten-Free, Dairy-Free Vanilla Cake with Raspberries
- Mixed Berry Cobbler (Gluten-Free, Dairy-Free, Refined Sugar-Free)
STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES
Ingredients
- ¾ cup cashew butter (or creamy almond butter)
- ¾ cup soft, pitted Medjool dates (about 8-10)
- ¼ cup coconut sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¾ cup almond flour
- ¾ cup oat flour
- .8 ounce bag freeze-dried strawberries (about 1 cup), lightly crushed
- 16 ounces dairy-free vanilla ice cream
Instructions
- Line a loaf pan with parchment paper, leaving a slight overhang for easy removal.
- In a food processor, combine cashew butter, dates, coconut sugar, maple syrup, vanilla, and salt. Pulse until a sticky dough begins to form (like soft sand). Add almond flour and oat flour and process again until fully combined. Add freeze-dried strawberries and pulse just 2 to 3 times to incorporate and break them into smaller flecks.
- Divide the dough in half. Press one half firmly and evenly into the bottom of the prepared pan. Freeze for 20 minutes. Remove and lift the layer (with parchment) from the pan and set it aside on a plate. Return to the freezer.
- Press the remaining dough into the same loaf pan to form the bottom layer. Freeze again for 20 minutes.
- While the second layer chills, let the ice cream sit at room temperature for 10 to 15 minutes until soft but not melted. Spread a thick, even layer (3/4 to 1 inch) over the second dough layer. Smooth with a spatula.
- Place the first cookie layer on top of the ice cream, pressing lightly. Cover the pan and freeze for at least 6 hours, preferably overnight.
- Remove from the freezer and let sit at room temperature for 5 to 7 minutes before slicing into bars. Use a sharp knife to cut into bars. Wipe the blade between cuts for clean edges.
- Store in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5 to 10 minutes before serving for the perfect texture.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
