Homemade Gluten-Free Ice Cream Sandwiches Recipe

What Makes This Recipe Great

Growing up, I loved ice cream sandwiches, and they were one of my favorite summer treats. You know how much I love re-creating my childhood favorites with healthier spins (see these Melona Bars), and I’ve been wanting to recreate a gluten-free version for a while now. I finally did, and they turned out so good!

These delicious Gluten-Free Ice Cream Sandwiches taste just like the real deal, with creamy ice cream sandwiched between soft and chewy cookie layers. Made with easy and simple ingredients, this is one of those recipes to have in your back pocket for any occasion, large or small. 

This recipe has just 9 ingredients, is completely gluten-free, and can be made dairy-free with a few simple substitutions. The perfect summer treat!

• Ice cream: You can use any ice cream you want. I used vanilla ice cream for a classic flavor, but strawberry or mint chocolate chip would also be amazing. You can also use your favorite non-dairy ice cream as well.
• Blanched almond flour
• Cocoa powder: Use unsweetened cocoa powder. 
• Coconut sugar: If you don’t have this one hand, feel free to use brown sugar. 
• Baking soda
• Sea salt
• Large eggs
• Butter: For dairy-free alternatives, you can use ghee, vegan butter, or melted coconut oil. 
• Vanilla extract 

1. Preheat oven to 350 degrees F. Line a 10×15 sheet pan with parchment paper, then spray the parchment and the sides of the pan with cooking spray.
2. In a large mixing bowl, stir together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt. 
3. In another large bowl, whisk together eggs, butter, and vanilla extract.
4. Pour wet ingredients over dry ingredients and stir together until smooth.
5. Pour the batter into the prepared sheet pan, spreading the batter out evenly with a spatula. You want to get it as even as possible.
6. Bake for 12-13 minutes until just set.
7. Cool completely, then transfer the pan to the freeze for at least 2 hours. This will make the cookie layer much easier to handle while assembling.
8. Remove the cookie layer from the freezer and slice in half with a sharp knife (cut the parchment paper on the bottom as well) so you have two same-sized rectangles. Place one rectangle in the freezer while you work.
9. Leave the other half of the cookie layer on the sheet pan and top with scoops of ice cream. Use a spatula to flatten out into an even layer. You may need to wait 10-15 minutes until the ice cream softens to do this.
10. Remove the other cookie layer from the freezer and place on top, pressing down gently. Freeze for at least 4 hours, preferably overnight.
11. Slice into 12 rectangles. Enjoy!

Expert Tips

• I used a 10×15 baking sheet pan like this one.
• Make sure to spread the cookie batter evenly on the sheet pan with a spatula so there’s not one area that thinner than others. This will ensure your cookie layer will have an even thickness.
• You can choose your favorite ice cream flavor using store-bought ice cream from your local grocery store or make your own ice cream with one of my delicious recipes: Matcha, Pistachio, Salted Caramel, Cherry Garcia, or Mexican Hot Chocolate. 
• For dairy-free ice cream sandwiches, use vegan butter or coconut oil (melted and cooled to room temperature) and your favorite dairy-free ice cream (many of my homemade options are vegan!). 
• If you want to add any mix-ins like chocolate chips or chopped nuts, I recommend sprinkling them on the top layer of the softened ice cream before adding the other cookie layer. 

Storage Tips

• Leftovers can be stored for up to one month in the freezer. 
• To prevent freezer burn, wrap the homemade ice cream sandwiches in plastic wrap, then store in a freezer-safe, airtight container and eat them within one month. 

More Gluten-Free Desserts

Purple Ube Brownies

Cinnamon Roll in a Mug

White Chocolate Strawberry Brownies

Easy Blueberry Scones

Lemon Drizzle Cake