(Just a quick note to start, these are a paleo friendly dessert if you’re not worried about the trace amount of sugar in the sprinkles.) The 5 year old in me might be a little overexcited there’s finally all natural sprinkles available! I mean the kind of sprinkles where you can actually recognize the ingredients on the back of the box. And of course they’re made completely without artificial dyes. I find this so exciting that I may need to reign it in so all my future desserts don’t involve sprinkles! I mean we’ve already done one recipe this summer with these Funfetti Cupcakes with Strawberry Buttercream. But I couldn’t let the summer pass without some ice cream sandwiches!
Inspiration for Variations:
How to make ice cream sandwiches:
Whatever occasion you make these for, I hope you’ll enjoy them as much as we have! Besides the flavor of course, one of my favorite things about these is that you can make them ahead. So that makes them perfect for any kind of birthday/celebration, and for grilling parties as well. 5 from 1 review 2 cups fine almond flour 1/4 cup tapioca starch 1 package – 1.25 ounces or 3 Tablespoons natural sprinkles, see notes 1/4 Teaspoon sea salt 1/4 cup Grade A amber maple syrup 1/4 cup melted ghee or butter, or coconut oil for dairy free and vegan 1 Tablespoon vanilla extract Ice Cream Layer: 1 pint dairy free ice cream of choice, Homemade Coconut Ice Cream Topping: 1 package – 1.25 ounce or 3 Tablespoons natural sprinkles Line half of a cookie sheet with parchment paper, and pat the cookie dough into an even rectangle about 9″x 10″ x 1/2″ thick. Freeze for 30 minutes to firm up the cookie dough. While the cookie dough is freezing, place the pint of ice cream into the refrigerator to soften it. When the cookie dough is firm, remove it from the freezer and cut into 2 rectangles. Spread the softened ice cream as evenly as possible over the surface of one of the rectangles. Place the remaining cookie dough rectangle over the layer of ice cream. Then gently push the cookie dough layer down over the ice cream, being careful not to squish out all the ice cream. Using a spatula or your finger, smooth the excess ice cream around the edges to fill in any gaps, and place the cookie sheet back into the freezer. Freeze until completely solid, about 3-4 hours depending on your freezer. You can cut these into bars after 1 hour in the freezer, then roll one end of each bar in additional sprinkles and freeze again until firm, 2-3 hours. Or you can freeze them until solid and then cut and roll them. I personally find it a bit easier to cut them before they’re fully frozen. Once they’re cut and rolled in sprinkles, place them in an airtight container and freeze for up to 3 weeks. Also a note about timing, be sure and factor up to 4 hours for freezing these bars.
