The 3-Hour Gluten Free Ice Cream Sandwich You’ll Crave

You can make this delicious gluten free ice cream sandwich from scratch in just a few hours. 

It combines 8 whole-food ingredients. No wheat or ice cream maker required! 

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Key Takeaways

• This gluten free ice cream sandwich uses a plantain-date cookie instead of flour, so it is naturally gluten-free.
• The custard is just egg yolks, raw milk, raw cream, and honey. Add Grass Fed Whey protein powder for extra nutrition.
• You freeze the custard for 3 hours, stirring hourly, instead of using an ice cream maker.
• The recipe yields 4 large sandwiches or up to 8 smaller ones.
• Enjoy a delicious gluten free ice cream sandwich without wheat, gums, preservatives, or seed oils! 

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Why Choose a Gluten Free Ice Cream Sandwich Over Store-Bought?

Most store-bought gluten-free desserts still rely on seed oils to replace the fat that flour and butter would normally provide. 

Seed oil intake in the United States has climbed dramatically over the last century. A peer-reviewed analysis in the American Journal of Clinical Nutrition found that linoleic acid intake, the dominant fat in seed oils, rose from 2.79% to 7.21% of total U.S. caloric intake between 1909 and 1999 (1).

A 158% jump in seed oil intake happened inside a single century, replacing the animal fats people ate for generations.

This recipe avoids processed oils completely. The plantains cook in tallow or butter. The custard’s fat comes from raw cream and egg yolk. You know exactly where every gram of fat originated.

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Gluten Free Ice Cream Sandwich: This Recipe vs. Store-Bought

Feature	This Recipe	Typical Store-Bought GF Sandwich
Fat source	Raw cream, egg yolk, tallow	Seed oil blends
Sweetener	Honey or maple syrup	Refined sugar or corn syrup
Stabilizers	None	Gums, emulsifiers
Ingredient count	8	Often 15 or more

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What Ingredients Do You Need?

This recipe makes 4 large sandwiches, or up to 8 smaller ones if you make smaller cookies. 

For the ice cream custard:

• 2 egg yolks
• 1/2 cup raw milk (pasteurized works too)
• 1 1/2 cups raw cream
• 3 tablespoons raw local honey (maple syrup works as a substitute)
• Grass-Fed Whey protein powder (optional)

For the plantain-date cookies:

• 1 ripe plantain, sliced into 1/2-inch pieces
• 1 teaspoon tallow or butter, for cooking the plantain
• 5 ounces pitted dates (roughly 8 to 12 dates)
• 1/2 stick butter
• 1/2 teaspoon salt

Tools you’ll need:

• Measuring cups and spoons
• Whisk
• Large mixing bowl
• Skillet
• Food processor
• Spatula
• Freezer-safe glass bowl
• Beeswax paper or parchment paper

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How Do You Make a Gluten Free Ice Cream Sandwich?

Step 1: Build the Custard Base

• Separate 2 egg yolks from the whites.
• Whisk the yolks with the raw milk and raw cream first.
• Whisk in the honey last. Adding it last keeps it from seizing against the cold dairy.

Optional–more protein, same texture:

Blend in 1–2 scoops of Heart & Soil Grass-Fed Whey. For a chocolate batch, use Chocolate Sea Salt. 

Step 2: Freeze and Churn the Ice Cream

• Pour the custard into a glass bowl and freeze it. 
• Every hour, for 3 hours total, fold the mixture with a spatula.

This hourly churn breaks up ice crystals. It gives you a smooth, scoopable texture without an ice cream maker.

Step 3: Cook the Plantain

• Slice the ends off a ripe plantain, then cut along one seam to peel it. Slice it into 1/2-inch pieces.
• Heat 1 teaspoon of tallow or butter in a skillet over medium heat. 
• Cook until both sides are browned, then cool on a separate plate.

Step 4: Blend the Cookie Dough

• Add the cooked plantain, dates, butter, and salt to a food processor. Blend until smooth and moldable.

Step 5: Form and Freeze the Cookies

• Shape the dough into 4 large patties, or smaller for 8 servings. 
• Place them on beeswax paper, cover, and freeze.

Step 6: Assemble the Sandwiches

• Once both components have set
• Scoop ice cream onto one cookie and press a second cookie on top. 
• Serve immediately or refreeze briefly to firm up.

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Watch it Made on YouTube

Animal-Based Ice Cream Sandwiches Recipe

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FAQ

Is this ice cream sandwich actually gluten-free, or just reformulated? It’s naturally gluten-free. The cookie is plantain and dates, so there was never any wheat flour to remove.

Can you use pasteurized milk instead of raw milk? Yes. Raw dairy is simply more nutrient-dense, so use whichever you have access to.

Do you need an ice cream maker? No. Hourly churning with a spatula over 3 hours replaces the need for one.

Can you use bananas instead of plantains? A ripe banana works in a pinch, but plantains give a firmer, less watery cookie.

How long do the sandwiches keep in the freezer? Up to 1 to 2 weeks, wrapped in beeswax or parchment paper. Serve them straight from the freezer since they melt fast.

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Bottom Line

This delicious gluten free ice cream sandwich is made from animal-based ingredients: plantains, dates, raw cream, egg yolk, and honey. 

You freeze the custard for 3 hours with hourly stirring, blend the cookie dough, and assemble. The result is a naturally gluten-free dessert built from 8 recognizable ingredients.