Gluten-Free Ice Cream Sandwiches with Cookies
By the Gluten Free Recipes team ·
Ice cream sandwiches, featuring soft, chewy cookies encasing your favorite frozen treat. The rich vanilla and optional chocolate chip combination offers a satisfyingly sweet and textural contrast perfect for any occasion.
At a glance: This medium desserts recipe yields 4 servings in about 40 minutes (15 min prep, 25 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend or almond flour, granulated sugar or coconut sugar, unsalted butter — and walks through 6 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Ice Cream Sandwiches with Cookies: When preparing this desserts recipe, to prevent cross-contamination with gluten, always ensure that all ingredients, especially packaged and processed items like chocolate chips and flour blends, are certified gluten-free. Be mindful of shared kitchen equipment that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Ice Cream Sandwiches with Cookies: This recipe is designed to be entirely free from gluten-containing grains, utilizing a certified gluten-free flour blend or almond flour for a safe and delicious outcome.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend or almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup unsalted butter, softened, or coconut oil, softened
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup certified gluten-free chocolate chips, berries, or your favorite ice cream filling
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures the cookies won't stick and will bake evenly.
- 2
In a large bowl, cream together the softened butter (or coconut oil) and granulated sugar (or coconut sugar) using an electric mixer for about 3-4 minutes, until the mixture is pale and fluffy. Beat in the room temperature eggs one at a time, followed by the pure vanilla extract, mixing until well combined and smooth.
- 3
In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend (or almond flour) and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined, being careful not to overmix the dough.
- 4
Gently fold in the certified gluten-free chocolate chips, berries, or your chosen filling until they are evenly distributed throughout the cookie dough. Spread the dough evenly into the prepared baking sheet, aiming for a uniform thickness for consistent baking.
- 5
Bake for approximately 20-25 minutes, or until the edges are lightly golden brown and the center appears set. Allow the baked cookies to cool completely on the baking sheet for at least 15 minutes before attempting to move them, as gluten-free baked goods firm up significantly as they cool.
- 6
Once fully cooled, spread your favorite ice cream onto the bottom of one cookie and top with another cookie to create the sandwich. For best results, press gently and then place the assembled ice cream sandwiches back into the freezer for at least 30 minutes to allow the ice cream to firm up before serving.
Nutrition (per serving)
Tips & Notes
- Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
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