Chewy chocolate cookies wrapped around a thick layer of frozen ice cream. These delicious gluten free ice cream sandwiches look and taste just like the classic childhood dessert! This recipe is easy to follow and super simple so you can whip up homemade ice cream sandwiches in no time!
This Gluten free Ice Cream Sandwiches recipe is sponsored by King Arthur. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
When I set out to create a gluten free ice cream sandwich recipe, my number one priority was that they needed to resemble the traditional ice cream sandwich. Like the one you were served in your grade school cafeteria type of traditional.
I have a brownie ice cream sandwich recipe on the blog already (and it's super popular, duhh). But I wanted this recipe to be a solute to my favorite summertime
I'm happy to report that these ice cream sandwiches will be sure to take you back to your childhood days. The cookie has an extra chewy texture, almost like a super thin brownie. So when you bite into it you get almost a brownie sundae vibe going on in your mouth!
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Ingredient Notes
- Gluten free flour - I think we know by know that all gluten-free flour is not created equal. King Arthur's Measure for Measure Gluten free Flour is what I use for most of my gluten-free recipes. And because it's a 1:1 substitute for wheat flour, you can use it in pretty much any of your favorite recipes!
- Coconut sugar - Used to add a touch of sweetness to the cookies. If needed, this can be substituted with cane sugar or light brown sugar.
- Cacao powder - To give the cookies a deep chocolate flavor. If needed, this can be substituted with dutch cocoa powder.
- Eggs - Room temperature is best. This what gives the cookies a little lift in the oven so they have a chewy texture. I do not recommend substituting with flax eggs.
- Coconut oil - Make sure your coconut oil is melted to a liquid state but cooled down to room temperature. Any bland flavored oil will work in this recipe like avocado or flaxseed oil.
Step by step directions
These gluten free ice cream sandwiches are easier to make than they look! All you need it a mixing bowl or stand mixer and a flat surface to roll out the dough.
Step 1 : Prepare the ice cream layer
There are a few different ways to do the ice cream portion of these gluten free ice cream sandwiches. I used the sheet pan option, however, refer to the section below on other options and the best kind of ice cream for these sandwiches.
Scoop your ice cream into a 9 X 13 inch pan lined with wax paper or parchment paper. Use an uneven spatula to smooth out the ice cream into one big layer. Place the pan in the freezer to set for at least 4 hours before assembling the ice cream sandwiches.
Step 2 : Beat the eggs and coconut sugar
For the cookie portion of these gluten free ice cream sandwiches, beat the eggs and coconut sugar together until creamy. This can be done with a hand mixer, stand mixer, or stiff whisk.
Add the vanilla and coconut oil to the bowl and continue to mix until well incorporated. The mixture will have a peanut butter type coloring and some bubbles will form at the top.
Step 3 : Fold in the dry ingredients
Next, add the gluten free flour, cacao powder, and baking soda to the bowl and fold until a large ball of dough forms. The dough may look a tad sticky which is okay. Make sure no flour clumps remain in the dough.
Step 4 : Roll out the dough
Lightly flour a working surface with a little extra flour. Roll out half of the dough on the surface into a 12 X 9 inch rectangle. Make sure the dough isn't too thin. It should be about ½ inch in thickness.
Cut 3 X 3 inch squares out of the rectangle. You will have enough room to slice 4 columns and 3 rows out of the dough (see below image).
Transfer each square to a baking sheet. Poke a few holes into the squares with a toothpick to resemble the traditional ice cream sandwich. Bake in the oven until the cookies have risen and the edges are rounded.
Repeat this process with the other half of the dough.
Step 5 : Assemble the gluten free ice cream sandwiches
To assemble, first take the sheet of frozen ice cream out of the freezer and slice into 12 squares. Like the cookie dough, you should be able to cut 4 columns and 3 rows out of the ice cream.
Place a square of ice cream on the bottom of a cooled cookie followed by another cookie on top. Press down gently to "lock" the ice cream in place.
Ice cream options and tips
The best ice cream for these sandwiches
The best type of ice cream for these gluten free ice cream sandwiches is a sturdy, frozen ice cream. This means I would avoid soft serve or "extra creamy" ice creams as they won't firm up and maintain a proper shape.
You can even make your own ice cream (my paleo vanilla ice cream is a favorite in our house!). Just be sure to freeze it after it's made so you can slice it into squares when assembling the sandwiches.
Ice cream layer options
There are a few ways to make the ice cream layer. The one I used and detailed above is the sheet pan option which entails softening some ice cream so it's spreadable and then freezing it into a large rectangular shape.
Another option is to slice a carton of ice cream into squares, similar to this post. Because 1.5 quarts of ice cream is needed for this recipe, simply cut your carton in half and then shave off the round side to create 2 big rectangular cubes of ice cream. Cut 6 slices out of each of them, et voila! Squares of frozen ice cream for your gluten free ice cream sandwiches!
The last option is to simply add a large scoop of ice cream in between two of the chocolate cookies. Press the cookies together gently to squish the ice cream down. This is the quickest option but not the prettiest (honestly though, who cares if you're going to devour it moments later!).
Serving and storing
Once the ice cream layer is added in between two cookies, either serve immediately or store in an airtight container in the freezer until ready to enjoy.
For optimal texture, I recommend storing them in the freezer for at least a few minutes after the ice cream layer is added. This will freeze the ice cream to the cookie, just like the traditional ice cream sandwich! More-so, when the cookies have been frozen, they become even chewier.
These gluten free ice cream sandwiches will keep for up to a month when stored in an airtight container in the freezer.
Frequently asked questions
I have not tried this recipe with an egg replacement. I don't recommend using flax eggs as I don't think the dough would hold together very well. If you do try an egg replacement, be sure to let me know in the comments!
This can happen if the ice cream is a soft serve or "extra creamy" style ice cream. The best ice cream for ice cream sandwiches is sturdy and frozen. You can even make your own and freeze it so it firms up.
If needed, the coconut sugar can be substituted for cane sugar or light brown sugar.
For more frozen treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Gluten free Ice Cream Sandwiches
Ingredients
- 1.5 quarts of your favorite ice cream - use dairy-free if needed
- 2 eggs - room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla
- ½ cup coconut oil - melted then cooled
- 2 ½ cups King Arthur Gluten-free Measure for Measure Flour
- 1 cup cacao powder
- 1 teaspoon baking soda
Instructions
- First, spoon the ice cream into a 9 X 13 inch baking pan lined with wax paper. Smooth it out with an uneven spatula and place the pan in the freezer to set for at least 4 hours with saran wrap over top. *see below notes on ice cream layer options*1.5 quarts of your favorite ice cream
- Preheat oven to 350 F. In a large mixing bowl or the bowl or in a stand mixer, beat the eggs and coconut sugar together until creamy. Add the vanilla and coconut oil to the bowl and continue to beat until well incorporated.2 eggs, 1 cup coconut sugar, 1 teaspoon vanilla, ½ cup coconut oil
- Add the King Arthur Gluten-free Measure for Measure Flour, cacao powder, and baking soda to the bowl and mix on low speed until a large ball of dough forms. This can also be done with a rubber spatula.2 ½ cups King Arthur Gluten-free Measure for Measure Flour, 1 cup cacao powder, 1 teaspoon baking soda
- Lightly dust a working surface with a little extra flour and roll out ½ of the dough into a 12 X 9 inch rectangle. Slice 3 X 3 inch squares out of the dough. There should be room to cut 4 columns and 3 rows. Transfer the squares to a baking sheet and poke a few holes into each of the squares with a toothpick to resemble the traditional ice cream sandwich cookie. Bake in the oven for 7 - 9 minutes until the cookies have risen slightly and the corners are rounded. Repeat with the remaining ½ of the dough. Let cool before assembling.
- When ready to assemble, slice the pan of ice cream into 12 3 X 3 inch squares, similar to the cookie dough, with a sharp knife. Place a square of the ice cream on the bottom of one of the cooled cookies followed by another cookie on top. Press down slightly to "lock" the ice cream in place and enjoy!
Notes
- Another option is to slice a carton of ice cream into squares, similar to this post. Because 1.5 quarts of ice cream is needed for this recipe, simply cut your carton in half and then shave off the round side to create 2 big rectangular cubes of ice cream. Cut 6 slices out of each of them, et voila! Squares of frozen ice cream for your gluten free ice cream sandwiches!
- The last option is to simply add a large scoop of ice cream in between two of the chocolate cookies. Press the cookies together gently to squish the ice cream down. This is the quickest option but not the prettiest (honestly though, who cares if you're going to devour it moments later!).
- For optimal texture, I recommend storing them in the freezer for at least a few minutes after the ice cream layer is added. This will freeze the ice cream to the cookie, just like the traditional ice cream sandwich! More-so, when the cookies have been frozen, they become even chewier.
- These gluten free ice cream sandwiches will keep for up to a month when stored in an airtight container in the freezer.
Made these today and they were a hit! I ended up just scooping in some soft ice cream in the middle instead of doing the baking pan you did. Didn't look as pretty but still tasted good!
Hahahaha I'll do it Priya!! Just give me the space.