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+ servings

Tahini Chocolate Chip Ice Cream Cookie Sandwiches

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Nicole Modic
Prep Time 5 mins
Cook Time 10 mins
Chill time 30 mins
Total Time 45 mins
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My viral Life Changing Tahini Chocolate Chip Cookies, but in ice cream sandwich form. And I've made them mini, because everything small is really cute. These ice cream sandwiches are gluten-free, grain-free, dairy-free, and can be made vegan and nut-free, too!


  • 1 cup almond flour
  • 1 cup tahini I recommend Soom Foods, but any liquidy tahini will work
  • 1/2 cup maple syrup
  • 1 egg
  • 1 tsp baking soda
  • 1 heaping cup of chocolate chips plus another 1/2-3/4 cup mini chocolate chips to roll the ice cream sandwiches in
  • 1 scoop collagen peptides optional
  • sea salt flakes for topping
  • 1 pint dairy-free vanilla ice cream of choice


  • Line a baking sheet with parchment paper and set aside.
  • In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips!
  • The dough should be thick. If it's not, add a little bit more almond flour.
  • Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP, THIS IS THE MAGIC!
  • While the dough is chilling, preheat oven to 350 F.
  • Remove bowl from the refrigerator, and add the egg and baking soda, and mix together until fully incorporated.
  • Using a cookie scoop or spoon, scoop dough and form 20 small cookies.
  • Bake for 10-11 minutes.
  • Remove from the oven and let the cookies cool completely.
  • Once the cookies have cooled, add one small scoop of ice cream to half of the cookies, then form little sandwiches with the other half.
  • Roll each ice cream sandwich in mini chocolate chips and place them in the freezer to harden up. Note: you need to work pretty quickly here, so they don't melt.
  • Eat and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!