Dairy Free Lemon + Toasted Coconut Ice Cream Sandwiches

July 14, 2017


Happy Friday, or should I say #FrozenFriday! I have been waiting for this day, literally as I have been so excited to share this recipe as well as all of the amazing recipes from some pretty amazing food loving bloggers out there. 

I am joining forces with SO Delicious and Alisa over at Go Dairy Free and taking part in probably the tastiest recipe contest out there. And I will tell you, taste testing in the kitchen was far from tough! And you can be a part of this contest and win some tasty treats as well! Just follow this link for more information. 

I was given the task of creating a completely dairy free and vegan frozen treat. To be honest, the options are infinite in this department. I still have a few more that you will see down the road but these Lemon + Toasted Coconut Ice Cream Sandwiches were the winners according to my taste buds as well as the husband who is not a fan of coconut, or so he seems to keep saying and then loving things with coconut…. Hmmmmm.

Dairy Free Lemon + Toasted Coconut Ice Cream Sandwiches

The goal of this contest is to show people that #NothingCompares to Dairy free frozen treats, and one bite into these ice cream sandwiches and you will have to agree! The lemon cookies are chewy and with a refreshing citrus flavor. Almond flour is the base and this was also my first time using a vegan butter. I was not disappointed. The texture was on point. SO Delicious’s Vanilla Bean Coconut Milk Ice cream has just the right amount of a light coconut flavor with the richness of the vanilla bean. Rolling these in freshly toasted coconut is key and what knocks these out of the park!

One note—make sure to freeze these for about an hour before eating. Otherwise one bite will squeeze all the ice cream in all directions–lesson learned the hard way. I also found an ice cream sandwich press at Sur La Table that was pretty cool and for $8.00. I don’t think it was really necessary as a glass or something round and flat, otherwise your hand can be helpful in pressing the sandwiches together. 


Dairy Free Lemon + Toasted Coconut Ice Cream Sandwiches

Ok, no more time to waste. Frozen Friday only comes around once a week—but I hear frozen Saturday, Sunday, Monday, etc. is a great day as well for these treats! Hope to see your creations on Instagram and social media. Just use the hashtags #FrozenFridays and #NothingCompares. Thanks!

Dairy Free Lemon + Toasted Coconut Ice Cream Sandwiches
Serves 8
Prep Time
15 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
30 min
Total Time
1 hr 15 min
For the Cookies
  1. 1/2 c vegan butter
  2. 1/2 c Turbinado sugar (or granulated sweetener of choice)
  3. Zest of 1 lemon
  4. 2 1/2 c almond flour
  5. 1 tsp vanilla
  6. Dash of sea salt
For the Sandwich
  1. 1 pint SO Delicious Coconut Milk Vanilla Bean Frozen Dessert
  2. 1/2 c unsweeteened coconut, shredded
  1. Preheat oven to 350°F.
  2. Using a hand mixer or standing mixer, beat vegan butter and sugar together until creamy and fluffy.
  3. Add in vanilla and salt and beat.
  4. Add in almond flour 1/2 cup at a time and beat until all flour is mixed in.
  5. Stir in lemon zest.
  6. Chill for 10-30 minutes if time permits for best results but not completely necessary.
  7. Using a cookie scoop, spoon desired sized cookies onto a parchment lined baking sheet. These won't spread much so press them gently to flatten.
  8. Bake for 12-14 minutes until edges are golden brown. Allow to cool and then freeze for 10-15 minutes.
  9. After cookies are baked, spread coconut on a parchment lined cookie sheet and bake for 3-5 minutes until lightly browned.
  10. Making sure ice cream has had time to thaw for about 5-10 minutes, scoop single ice cream scoops onto one cookie and press another cookie on top. You can use a small plate to flatten if that helps.
  11. Roll into the toasted coconut and place in a freezer safe container.
  12. Freeze for about one hour before serving.
  1. I got about 16 cookies out of this recipe, depending on the size you may get more or less.
  2. I also used a spoon to spread the ice cream evenly around the edges of the cookies. That just makes them prettier, the taste is still the same!
Be Whole. Be You. http://www.bewholebeyou.com/

About the #FrozenFridays Recipe Contest

The #FrozenFridays Recipe Contest is being sponsored by So Delicious Dairy Free and hosted by Go Dairy Free. I have received free So Delicious product to help in my testing, and have the chance to win $500, $250, and free product prizes.

Dairy Free Lemon + Toasted Coconut Ice Cream Sandwiches. Be Whole. Be You.


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  • Reply Sarah July 17, 2017 at 12:16 pm

    I love the combination of coconut and lemon, these little sandwiches scream summer!

    • Reply Lorie July 17, 2017 at 8:22 pm

      Same honey! Summer all the way!

  • Reply Alisa Fleming July 18, 2017 at 11:43 am

    Oh my heavens, these look like BLISSFUL bites! I can’t believe those are simple almond flour cookies – positively divine.

    • Reply Lorie July 20, 2017 at 12:24 am

      Thanks so much Alisa!!!

  • Reply Sonali- The Foodie Physician July 18, 2017 at 2:18 pm

    Absolutely delightful! These would make the perfect cool treat on a hot summer day!

    • Reply Lorie July 20, 2017 at 12:24 am


  • Reply Taylor Kiser July 18, 2017 at 10:59 pm

    These look so tasty! Would love to have a batch of these ice cream sandwiches waiting in my freezer!

    • Reply Lorie July 20, 2017 at 12:24 am

      Yes, so good and yet soooo dangerous!!

  • Reply Ashley | Fit Mitten Kitchen July 19, 2017 at 7:26 am

    Oh my goodness. Lemon and coconut ice cream sandwiches?! I love this combo. I haven’t tried that So Delicious flavor yet but it sounds perfect for a dessert like this.

    • Reply Lorie July 20, 2017 at 12:23 am

      They are so refreshing, Ashley. Thanks!!

  • Reply Kerri Olkjer July 19, 2017 at 6:53 pm

    What a delish recipe contest! These look soooo good. Definitely something my kids and I need to try.

    • Reply Lorie July 20, 2017 at 12:21 am

      Yes!! Just eat them outside with the kids, ha!

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