Homemade Gluten Free Ice Cream Sandwiches Recipe

gluten-free ice cream sandwiches stacked on top of a white plate

Homemade Gluten Free Ice Cream Sandwiches Recipe

The easiest homemade gluten-free ice cream sandwiches! Soft, chewy, and chocolatey almond flour cookie layers stuffed with creamy vanilla ice cream. The ultimate dessert the whole family will love!

Prep Time15

Cook Time13

Freezing Time6

Total Time6 28

Servings: ice cream sandwiches

Ingredients

1/2 cup blanched almond flour
1/2 cup cocoa powder unsweetened
3/4 cup coconut sugar or brown sugar
1/2 tsp baking soda
1/4 tsp sea salt
3 large eggs
1/2 cup butter or ghee or coconut oil, melted and cooled
1 tsp vanilla extract
1½ liters your favorite ice cream I used plain vanilla - can be dairy free

Instructions

Preheat oven to 350 degrees F. Line a 10x15 sheet pan with parchment paper, then spray the parchment and the sides of the pan with cooking spray.
In a large mixing bowl, stir together almond flour, cocoa powder, coconut sugar, baking soda, and sea salt.
In another bowl, whisk together eggs, butter, and vanilla extract.
Pour wet ingredients over dry ingredients and stir together until smooth.
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.
Bake for 12-13 minutes until just set.
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.
Remove the cookie layer from the freezer and slice in half (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.
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.
Remove the other cookie layer from the freezer and place on top, pressing down gently. Freeze for at least 4 hours, preferably overnight.
Slice into 12 rectangles. Enjoy!

Video

Notes

Expert Tips

I used a 10x15 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 mixins 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.

Nutrition