By Wendy Stoltz / Last Modified On February 9, 2023

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. These are a must-have for summer (temping for winter) and perfect for the holidays!

These gluten-free ice cream sandwiches taste just like their original, but without gluten. The chocolate outer layer is perfect with any ice cream. I've included a dairy-free option too. 

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 cinnamon roll cake. You should also learn how to make these amazing gluten-free ice cream cones. If you like choice, view the gluten-free desserts category.

GLUTEN-FREE ICE CREAM SANDWICHES RECIPE

We love making gluten-free ice cream sandwiches at home. They are simple to make, and they are usually less expensive to make from scratch than buying gluten-free ice cream sandwiches from the store.

You're going to love biting into these gf ice cream sandwiches, they have the perfect crunch and smooth creamy ice cream. Don't forget to add your own variations, dipped in chocolate is a favorite one of mine!

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE ICE CREAM SANDWICHES

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

Easy recipe and just 10 ingredients - With only ten ingredients from start to finish, and a few simple steps, you'll want to add these gluten-free ice cream sandwiches to your to-make list.

Make batches - I like to make a couple of batches and leave them in the freezer for when my kids want a 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. Please note, other blends may not contain xanthan gum and you will need to add it to the flour.

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

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

Baking powder - Helps with the rise and texture of the outer gluten-free ice cream sandwich 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 an 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 gluten-free ice cream recipe is super simple to make.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE ICE CREAM SANDWICHES

Rolling pin - I like to use a rolling pin with handles. This wooden rolling pin is great. 

Sheet pan - I used this half sheet pan 13”x18” for its strength and durability. 

If you have any questions about making gluten-free ice cream sandwiches, please leave a comment and we will get back to you as soon as possible.

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 in these gluten-free ice cream sandwiches, 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.

TIPS FOR MAKING THESE GLUTEN-FREE HOMEMADE ICE CREAM SANDWICHES

Time - Make sure you have enough time to make them. Although they're easy to make you need extra time for cutting and for assembly.

Freeze - Remember to freeze the cookie slab for at least 10 minutes. It helps them not to crumble and break.

Parchment paper - 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.

Measure correctly - 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.

Serve immediately - 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.

CHEATER GLUTEN-FREE ICE CREAM SANDWICHES

This gluten-free ice cream sandwiches 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 ice cream sandwiches.

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

STEPS ON ASSEMBLING THE GLUTEN-FREE ICE CREAM SANDWICHES

Take your 2 x 8”x12” each out of the freezer and place one on a sheet pan. 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. Take your second 8”x12” cookie slab and place it on top. Freeze for 2 hours. Then once frozen, slice them into 12 slices. 

HOW DO I MAKE THESE GLUTEN-FREE ICE CREAM SANDWICHES DAIRY-FREE?

You can use dairy-free butter and dairy-free ice cream to make these dairy-free.

IS THERE A SUCH THING AS GLUTEN-FREE ICE CREAM SANDWICHES?

Yes, in the past probably not. But I was determined to put together a gluten-free ice cream sandwich recipe. This dessert can't be missed out on when you are gluten-free. 

HOW CAN I SERVE THESE GLUTEN-FREE ICE CREAM SANDWICHES?

These gluten-free sandwiches are great for a party. Make a chocolate dip and then add a variety of items like nuts, candy bars or chocolate chips to dip them into. The dipping options are limitless so experiment and have fun this Summer. 

WHAT VARIATIONS CAN I MAKE TO THESE GF ICE CREAM SANDWICHES?

Ice cream - Change the ice cream center with different gluten-free ice cream flavors.

Additions - Add some nuts, chocolate, sprinkles or crushed candy to the edges of the ice cream for extra texture and taste. 

Continue to Content

Yield: 12 servings

Gluten-Free Ice Cream Sandwiches

Print

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Eat Well Premium Foods - Cocoa Powder 32 oz (2 lb) Bag, Dark Cacao Powder, Dutch-Process Cocoa Powder, Unsweetened Cocoa, Baking Cocoa Powder, % 100 Natural
• 
  Aluminum Sheet Pan/Bun Pan, 13" L x 18" W x 1" H (Half Size)
• 
  Rolling Pin

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.