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Dairy Free Lemon + Toasted Coconut Ice Cream Sandwiches

Prep Time15 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 8
Author: Lorie Yarro


For the Cookies

  • 1/2 c vegan butter
  • 1/2 c Turbinado sugar or granulated sweetener of choice
  • Zest of 1 lemon
  • 2 1/2 c almond flour
  • 1 tsp vanilla
  • Dash of sea salt

For the Sandwich

  • 1 pint SO Delicious Coconut Milk Vanilla Bean Frozen Dessert
  • 1/2 c unsweeteened coconut shredded


  • Preheat oven to 350°F.
  • Using a hand mixer or standing mixer, beat vegan butter and sugar together until creamy and fluffy.
  • Add in vanilla and salt and beat.
  • Add in almond flour 1/2 cup at a time and beat until all flour is mixed in.
  • Stir in lemon zest.
  • Chill for 10-30 minutes if time permits for best results but not completely necessary.
  • 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.
  • Bake for 12-14 minutes until edges are golden brown. Allow to cool and then freeze for 10-15 minutes.
  • After cookies are baked, spread coconut on a parchment lined cookie sheet and bake for 3-5 minutes until lightly browned.
  • 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.
  • Roll into the toasted coconut and place in a freezer safe container.
  • Freeze for about one hour before serving.


I got about 16 cookies out of this recipe, depending on the size you may get more or less.
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!