Missing Gluten-Free Ice Cream Sandwiches? Don't fret, you can enjoy delicious gluten-free ice cream sandwiches using a handful of ingredients and following a few simple steps. Dairy-Free option included.

Looking for a gluten free ice cream recipe, I've got you covered. If you love ice cream desserts you'll want to make my Gluten Free Ice Cream Cake.

Gluten Free Ice Cream Sandwiches Recipe

Gluten Free Ice cream sandwiches are pretty simple to make. I've included step by step photos for you and a dairy-free option.

With only ten ingredients start to finish, and a few simple steps, you'll want to add this gluten free ice cream sandwiches to your to-make list.

I like to make a couple of batches and leave them in the freezer for when my kids want at cold treat.

Ingredients in Gluten Free Ice Cream Sandwiches

Gluten Free Flour Blend - I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.

Unsweetened cocoa powder - We love Dutch processed cocoa, but you can use your favorite cocoa.

Salt - If you use a salted butter you can leave this out.

Baking powder - Helps with the rise and texture of the outer gluten free ice cream sandwiches layer.

Unsalted butter - You can use dairy-free butter but make sure you omit the salt.
Brown sugar - For a touch of sweetness and flavor.

Granulated sugar - To add additional sweetness and moisture.

Egg - I don't have a egg-free option at the moment.

Vanilla extract - For flavor and to add depth.

Vanilla ice cream - You can use dairy-free ice cream or your favorite ice cream flavor. This no churn vanilla ice cream recipe is super simple to make.

If you have any questions, please leave a comment below.

How to make Gluten Free Ice Cream Sandwiches?

1. In a medium bowl, whisk together gluten-free flour blend, cocoa powder, salt and baking powder. Set aside. In a separate bowl, mix together melted butter, brown sugar, and granulated sugar until combined.
2. Add in the egg and vanilla extract and mix until smooth.
3. Gradually add in the flour mixture and mix until no more streaks of flour remain.
4. Scoop the dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough and roll the dough out to a very thin and large rectangle, about the size of a half sheet pan (13”x18”). Remove the top layer of parchment paper and set the bottom layer of parchment paper with the dough on it onto a half sheet pan.
5. Bake at 350F for 10-12 minutes, until the cookie is cooked through and no longer shiny on top. Remove from the oven and let cool for 10 minutes. Then, trim the edges to form a perfect rectangle and slice the cookie slab down the middle to create two smaller rectangles, about 8”x12” each.
6. Place the baking sheet with the cookie slabs into the freezer for 10 minutes, this will allow the slabs to be handled without breaking apart. Once frozen, place one of the cookie slabs bottom side up on a cold surface. Top with ice cream and spread with a spatula until completely covered.
7. Top with remaining cookie slab. Freeze for until firm, about 2 hours.
8. Once firm, remove from the freezer and slice into 12 rectangles. Serve immediately or individually wrap and freeze for later.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Storing Gluten Free Ice Cream Sandwiches

If you want to make a few gluten free ice cream sandwiches to have on hand, for when you have a craving, simply wrap them in foil, or store them in an airtight container in the refrigerator. Easy-peasy.

Cheater Gluten Free Ice Cream Sandwiches

This post originally included instructions to use gluten free graham crackers as the outer layer. This is still a great option for anyone who's in a hurry or who doesn't love the chocolate outer layer of gluten free ince cream sandwiches.

Making homemade gluten free ice cream sandwiches is a super easy and inexpensive compared to buying boxes of gluten-free ice cream sandwiches from the store.

This gluten free ice cream sandwich recipes makes about 12 ice cream sandwiches. A box of gluten free honey grahams makes 8 ice cream sandwiches.

Did you make these gluten free ice cream sandwiches? Please leave me a comment below letting me know what you thought and what type of ice cream you used.

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Yield: 12

Gluten-Free Chocolate Dipped Ice Cream Sandwiches

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Missing Gluten-Free Ice Cream Sandwiches? Don't fret, you can enjoy delicious gluten-free ice cream sandwiches using a handful of ingredients and following a few simple steps. Dairy-Free option included.

Prep Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 1 ¾ cups gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
• ¾ cups unsweetened cocoa powder
• ½ tsp salt
• ½ tsp baking powder
• ¾ cup unsalted butter, melted
• ¾ cups brown sugar
• ¼ cup granulated sugar
• 1 egg
• ½ tbsp vanilla extract
• 1.5 qt vanilla ice cream or ice cream of choice

Instructions

1. Preheat the oven to 350F.
2. In a medium bowl, whisk together gluten-free flour blend, cocoa powder, salt and baking powder. Set aside.
3. In a separate bowl, mix together melted butter, brown sugar, and granulated sugar until combined.
4. Add in the egg and vanilla extract and mix until smooth.
5. Gradually add in the flour mixture and mix until no more streaks of flour remain.
6. Scoop the cookie dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough and roll the dough out to a very thin and large rectangle, about the size of a half sheet pan (13”x18”).
7. Remove the top layer of parchment paper and set the bottom layer of parchment paper with the dough on it onto a half sheet pan.
8. Bake at 350F for 10-12 minutes, until the cookie is cooked through and no longer shiny on top. Remove from the oven and let cool for 10 minutes.
9. Trim the edges to form a perfect rectangle and slice the cookie slab down the middle to create two smaller rectangles, about 8”x12” each.
10. Place the baking sheet with the cookie slabs into the freezer for 10 minutes, this will allow the slabs to be handled without breaking apart.
11. Once frozen, place one of the cookie slabs bottom side up on a cold surface. Top with ice cream and spread with a spatula until completely covered.
12. Top with remaining cookie slab. Freeze for until firm, about 2 hours.
13. Once firm, remove from the freezer and slice into 12 rectangles. Serve immediately or individually wrap and freeze for later.
    

Notes

• Dairy-Free Option: You can use dairy-free butter and dairy-free ice cream to make these dairy-free.
• I tested this recipe using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which already contains xanthan gum. Please note, other blends may not contain xanthan gum and you will need to add it to the recipe. I suggest adding ½ teaspoon of xanthan gum if your blend does not already contain it.
• I like to roll my cookie dough in between two pieces of parchment paper. This way, you don’t have to add additional flour to the dough and the cookies remain really smooth and chocolatey.
• You must spoon the flour into the measuring cup and then level off. Do not scoop the measuring cup into the bag of flour, it will be too dense and you will have very floury cookies.
• Ice cream can be finicky to work with because it melts so quickly. In order to make it easier to spread the ice cream onto the chocolate wafer cookie slab, I cut the ice cream box and unwrap it from the very cold ice cream. Then I cut the ice cream into chunks and place them on top of the slab. Using a warm offset spatula (you can run the spatula under hot water and then wipe it dry with a towel) I gently smooth out the ice cream. It’s much easier and cleaner to do it this way than to let the ice cream soften naturally.
• These ice cream sandwiches melt quickly, so once out of the freezer serve immediately. If you would like to store for later use, individually wrap them in parchment paper or in individual freezer safe bags.
• This recipe previously included using gluten free graham crackers as the outer layer. You can still make it that way, if you want.

Nutrition Information:

Yield:

12

Serving Size:

1 ice cream sandwich
Amount Per Serving: Calories: 313Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 150mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.