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!
- 1.5 quarts of your favorite ice cream (use dairy-free if needed)
- 2 eggs, room temperature
- 1 cup coconut sugar
- 1 tsp vanilla
- 1/2 cup coconut oil, melted then cooled
- 2 1/2 cups King Arthur Gluten-free Measure for Measure Flour
- 1 cup cacao powder
- 1 tsp baking soda
- 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*
- 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.
- 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.
- Lightly dust a working surface with a little extra flour and roll out 1/2 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 1/2 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!
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!).
Best ice cream for this recipe : 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.
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.
- Prep Time: 20
- Cook Time: 4 hours to freeze
- Category: Frozen
- Method: Bake and Freeze
- Cuisine: American
Keywords: gluten free ice cream sandwich, ice cream sandwiches, homemade ice cream sandwich