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Gluten-Free Rosemary Macadamia Ice Cream Sandwiches

Enjoy these Gluten-free macadamia rosemary ice cream sandwiches that are nutty with a touch of sweet and savory while also being entirely vegan!
Prep Time 10 mins
Cook Time 9 mins
Servings 4 sandwiches


  • 1/2 cup Macadamia Nuts Try not to use salted and/or roasted.
  • 1/2 cup almond meal
  • 3 tablespoon Coconut Oil
  • 1 tsp maple syrup
  • 1/3 cup coconut sugar/ raw cane sugar/ light brown sugar brown sugar will create a CHEWIER cookie!
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup gluten free flour I use king arthur flour noted in shoppable picture above.
  • 2 teaspoons finely chopped rosemary Do not use dried
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon rosemary sea salt
  • 1 pint vegan oatmilk vanilla ice cream


  • Measure out all of your dry ingredients into a bowl, including your finely chopped rosemary. Mix the almond meal and macadamia in this bowl, with sugar in your wet bowl.
  • Put your macadamia nuts in a food processor and blend until ground. When removing the nuts, place them into your wet bowl, scraping the interior of the bowl to remove the oil buildup.
  • Add the sugars, vanilla, egg, and coconut oil to the mixture and beat until the coconut oil is no longer noticable.
  • At this time, preheat your oven to 375.
  • Next, add your dry ingredients slowly to your wet with the mixer still going.
  • Once fully combined, scrape the edges and slightly pack down and add it to your freezer for about 10-15 minutes while the oven heats.
  • Once the dough has hardened slightly, remove and use at 8/18 small scoop to make 9 medium balls that you will form into small discs. (I have linked the scoop above) You will have one cookie leftover to enjoy as the ice cream sandwiches harden!
  • Once you have created the balls, form them into small discs onto your silicone mat tray. It's important to use a mat as this will help reduce burning. Clean-up is also much easier! The cookies will not expand outward so you can add them closely together.
  • Place rosemary salt ontop of each cookie and place them into the oven for about 8-9 minutes.
  • Remove and let cool. Once cool, I like to add them to the fridge overnight or add the ice cream once they are of a cooler temp.
  • Scoop the ice cream of your choice (I suggest vanilla, or a vanilla caramel) to the cookies, spreading it out evenly and topping the ice cream with another cookie to press down and form an ice cream cake. I used oatly's vanilla ice cream brand.