I grew up thinking ice cream sandwiches were the ultimate summer treat. The way the chocolate cookies stuck to my fingers, the ice cream melting just fast enough to make a mess but not enough to ruin the experience—it was pure joy.
But when I had to go gluten-free, I thought I’d lost them forever.
Store-bought versions were either too dry, too crumbly, or just plain sad. So, I got to work in my kitchen and made my own. And let me tell you—these are better than anything you’ll find in a wrapper.
These gluten-free ice cream sandwiches have soft, chewy chocolate cookies hugging rich, creamy ice cream.
They taste like nostalgia but better because they’re made with real ingredients. No weird additives. No cardboard texture. Just happiness between two cookies.
Tips & Variations
- Dairy-Free Option: Use coconut oil instead of butter and swap in your favorite dairy-free ice cream.
- Chocolate Lover’s Twist: Mix in mini chocolate chips into the cookie dough or use chocolate ice cream instead of vanilla.
- Fruity Vibes: Use strawberry or raspberry ice cream for a fresh, summery twist.
- Make-Ahead Hack: Assemble and freeze the sandwiches individually wrapped in parchment paper for grab-and-go treats.
Serving & Presentation Ideas
- Serve these on a platter with a drizzle of melted chocolate for a fancy touch.
- Roll the sides in crushed almonds or freeze-dried raspberries for extra crunch and color.
- Got a birthday party? Stick a popsicle stick in each sandwich before freezing to make them easier to hold.
These gluten-free ice cream sandwiches are proof that you don’t have to miss out on the best things in life just because you eat gluten-free. They’re rich, chewy, creamy, and—most importantly—ridiculously good.
Gluten-Free Ice Cream Sandwiches
- Total Time: 25 minutes
- Yield: 6 sandwiches 1x
- Diet: Gluten Free
Description
Chewy chocolate cookies with creamy vanilla ice cream, all gluten-free and absolutely delicious.
Ingredients
For the Cookies:
- 1 cup almond flour
- ½ cup gluten-free oat flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (or coconut oil for dairy-free), softened
- ¾ cup coconut sugar (or brown sugar)
- 1 large egg (or flax egg for vegan: 1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 min)
- 1 teaspoon pure vanilla extract
For the Ice Cream:
- 2 cups vanilla ice cream (dairy or non-dairy)
- Optional: ½ teaspoon cinnamon or ¼ teaspoon espresso powder (for an extra flavor boost)
Instructions
Step 1: Make the Cookie Dough
- In a medium bowl, whisk together the almond flour, oat flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and coconut sugar until smooth.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet, stirring until a dough forms.
- Cover the dough and refrigerate for 30 minutes to firm up.
Step 2: Bake the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough into 1½-inch balls and place them on the sheet about 2 inches apart.
- Gently flatten each ball with your fingers or a spatula to create even rounds.
- Bake for 8-10 minutes, or until the edges are set but the centers look slightly soft.
- Let the cookies cool completely before assembling (trust me, patience is key here).
Step 3: Assemble the Sandwiches
- Take your ice cream out of the freezer and let it soften for about 5 minutes.
- Spoon about 2 tablespoons of ice cream onto the flat side of one cookie.
- Gently press another cookie on top to create a sandwich.
- Use a butter knife to smooth the edges or roll them in mini chocolate chips, crushed nuts, or sprinkles for extra fun.
- Place sandwiches on a baking sheet and freeze for at least 1 hour to firm up.
Notes
These store well in an airtight container in the freezer for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
