I’ve always had a very special relationship with ice cream sandwiches, but these ones just blow the regular ones out of the water! And I think the Easter Bunny would definitely approve too 🙂

Easter was one of my favorite holidays as a kid. My best friend (Hi Sho!!) lived out in the country and every year her mother (Hi Barb!!) would spend hours in the morning hiding lots and lots of eggs for us. We would spend the day walking around in the woods searching for eggs and then eating lots of good food that afternoon. It was so much fun and even though I’m older now, I am pretty sure it would still be just as exciting!

These days I don’t do much Easter celebrating, but I dream of the days when I have kids and can put together awesome Easter egg hunts for them! But, until then I’m just going to make it a tradition to eat these delicious Carrot Cake Ice Cream Sandwiches every Easter, and maybe even once a month in between! No lie, I ate one of these for breakfast, lunch and dinner today. That is something I would have never gotten away with as a kid! Ohhhh, adulthood 🙂

There are a few steps to these Carrot Cake Ice Cream Sandwiches, but I promise they aren’t very difficult to make! And they are totally worth it. I used non-dairy So Delicious Coconut Vanilla Ice Cream for these because I loved the added coconut flavor with the carrot cake, but you could use any kind of ice cream you would like. You can also choose to roll them in some chopped walnuts for a little added crunch! However you decided to make these, I know you will love them!

Carrot Cake Ice Cream Sandwiches {vegan & gluten free} ★ ★ ★ ★ ★ 5 from 1 reviews Yield: Yield: 8 - 12 1 x

Category: Category: Dessert, Gluten Free, Vegan Print Recipe Pin Recipe Ingredients 1 cup grated carrots

grated carrots 1 cup plus 2 tablespoons Bob’s Red Mill Gluten Free 1:1 Baking Flour*

plus 2 tablespoons Bob’s Red Mill Gluten Free 1:1 Baking Flour* 1/2 teaspoon baking soda

baking soda 1 1/2 teaspoon baking powder

baking powder 1/2 teaspoon salt

salt 1/2 teaspoon ground cinnamon

ground cinnamon 1/4 teaspoon ground ginger

ground ginger 1/4 teaspoon ground nutmeg

ground nutmeg 1/2 cup granulated sugar

granulated sugar 1 tablespoon brown sugar

brown sugar 1/4 cup vegetable oil, or melted coconut oil

vegetable oil, or melted coconut oil 1 teaspoon vanilla extract

vanilla extract 1/4 cup applesauce

applesauce 1/2 cup almond milk

almond milk 2 – 3 pints non-dairy ice cream, I used So Delicious Vanilla Coconut Milk Ice Cream**

– pints non-dairy ice cream, I used So Delicious Vanilla Coconut Milk Ice Cream** Chopped walnuts, if desired Instructions Pre-heat oven to 325 degrees Fahrenheit. Bring a medium sized pot of water to a boil. Fill a large bowl with ice water and set aside. Once water is boiling, throw in the grated carrots and leave them in for about 45 seconds. Drain carrots and immediately throw them into the ice bath. Once cooled, pat dry, squeeze out any extra water and set aside. In a medium sized bowl add flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg and stir. In a large bowl add granulated sugar, brown sugar, and oil. Cream together and then add vanilla, almond milk, and applesauce and mix again. Add dry mixture to wet mixture and beat with an electric mixer until combined. Using a spoon or spatula, stir in carrots. Line a 9×13 baking dish with parchment paper. Evenly split the carrot cake batter in half. Spread 1/2 of the batter into the baking dish. It works best to go slow and use a plastic spatula to spread it out. It may look like there isn’t enough at first, but there will be! Bake the carrot cake for about 20 minutes, until cooked through and then place on a wire rack to cool. Then repeat with the remaining half of the batter. While both cakes are cooling, thaw the ice cream. Flip one of the carrot cake sheets over and then slide back into a parchment paper lined baking dish. Once ice cream is thawed a bit, place the ice cream in a large bowl and whip with an electric mixture until smooth. Evenly spread the ice cream onto the bottom layer of cake and then slide top layer of cake on the top. Freeze for at least 6 hours, but overnight is ideal. When ready to eat, let ice cream sandwiches thaw for a few minutes before cutting. Cut them into whatever shape you desire, I used circle cookie cutters and was able to get 8 ice cream sandwiches. If desired, roll the outside of the ice cream sandwiches in chopped walnuts, it works best when the ice cream is slightly melted. Notes *I haven’t tried this recipe with any other type of flour but it would probably work with gluten free AP flour as well as regular AP flour.

**I used 3 pints because I like lots of ice cream, but you could use less depending on how thick you want your ice cream to be. Carrot Cake recipe adapted from Love and Lemons Vegan Carrot Cake Recipe

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