When I was a kid, summer wasn’t complete without sticky hands and melted ice cream running down my arm. Ice cream sandwiches were my go-to, but back then, gluten-free wasn’t really a thing—so if you had food allergies, tough luck. Fast forward to today, and I refuse to let anyone feel left out, especially at backyard cookouts or Fourth of July parties.
These gluten-free ice cream sandwiches are soft, chewy, and bursting with classic vanilla ice cream, rolled in patriotic sprinkles for that extra pop of color.
And let’s be real—who doesn’t love a good, homemade ice cream sandwich? Whether you’re celebrating America’s birthday, Memorial Day, or just a random Tuesday in July, these are guaranteed to be a crowd-pleaser.
Let’s get to it!
Tips & Variations
- Dairy-Free? Use plant-based butter and dairy-free ice cream.
- Nut-Free? Skip the almond extract.
- More Patriotic? Try layering vanilla and strawberry ice cream for a red-and-white swirl effect.
- Short on Time? Use store-bought gluten-free cookies to make this even easier.
Serving & Presentation
These are best served straight from the freezer for that perfect chewy cookie and creamy ice cream combo. Stack them on a chilled platter, drizzle with white chocolate, or add a sparkler on top for extra fun. Trust me, they’ll disappear faster than you can say “Happy Fourth of July!”
Red, White & Blue Gluten-Free Ice Cream Sandwiches
- Total Time: 27 minutes
- Yield: 8 sandwiches 1x
- Diet: Gluten Free
Description
Soft gluten-free cookies stuffed with creamy ice cream and rolled in patriotic sprinkles. Perfect for summer celebrations!
Ingredients
For the Gluten-Free Cookies
- 1 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1:1 Baking Flour)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (or dairy-free alternative)
- ¾ cup brown sugar, packed
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but adds amazing flavor!)
- ½ cup white chocolate chips (or dark chocolate for a richer flavor)
- ½ cup freeze-dried strawberries, crushed (for natural red color)
- ½ cup freeze-dried blueberries, crushed (for natural blue color)
For the Ice Cream Filling
- 1 pint vanilla ice cream (or dairy-free alternative)
- 1 pint strawberry or blueberry ice cream for a patriotic swirl
- Red, white, and blue sprinkles for rolling
Instructions
Step 1: Make the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour, baking soda, and salt.
- In another bowl, beat butter and brown sugar until fluffy. Add egg and vanilla extract, mixing until combined.
- Slowly add the dry ingredients to the wet, stirring until a dough forms.
- Fold in white chocolate chips, crushed freeze-dried strawberries, and blueberries.
- Scoop tablespoon-sized balls onto the baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until edges are lightly golden. Let cool completely before assembling.
Step 2: Assemble the Ice Cream Sandwiches
- Let the ice cream soften slightly so it’s easy to scoop.
- Place a scoop of ice cream on the flat side of one cookie, then gently press another cookie on top.
- Roll the edges in red, white, and blue sprinkles for extra festive flair.
- Place sandwiches on a tray and freeze for at least 1 hour before serving.
Notes
Can be made dairy-free. Best when frozen at least 1 hour before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
