If you’ve been searching for a sweet treat that satisfies your dessert cravings without the worry of gluten, you’re going to love this Homemade Gluten-Free Ice Cream Sandwiches Recipe. Imagine biting into rich, fudgy cocoa almond cookie layers that perfectly hug creamy, dreamy ice cream in your favorite flavor. Whether you’re gluten-sensitive or just a fan of irresistible homemade desserts, these ice cream sandwiches are a total game-changer, combining luscious textures and delightful flavors in every bite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to creating magical ice cream sandwiches that are both delicious and gluten-free. Each component plays a unique role, from the cocoa powder that delivers chocolate depth to the almond flour providing a tender, nutty base.
- Blanched almond flour (1/2 cup): Provides a soft, gluten-free base with a delicate nutty flavor perfect for the cookie layers.
- Unsweetened cocoa powder (1/2 cup): Adds rich chocolate intensity to every bite.
- Coconut sugar or brown sugar (3/4 cup): Sweetens naturally and adds a subtle caramel note.
- Baking soda (1/2 tsp): Ensures a slight lift, keeping cookies light and tender.
- Sea salt (1/4 tsp): Balances sweetness and enhances chocolate flavor.
- Large eggs (3): Bind ingredients together and add richness to the cookie dough.
- Butter, ghee, or coconut oil (1/2 cup, melted and cooled): Adds moisture and helps achieve tender, chewy cookies.
- Vanilla extract (1 tsp): Lifts the overall flavor with a warm, sweet aroma.
- Your favorite ice cream (1½ liters): The creamy star of the show—vanilla is classic, but feel free to use dairy-free or any flavor you love.
How to Make Homemade Gluten-Free Ice Cream Sandwiches Recipe
Step 1: Prep and Mix the Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit. Line a 10×15 sheet pan with parchment paper, then give the parchment and pan sides a light spray with cooking spray. In a large bowl, whisk together the almond flour, unsweetened cocoa powder, coconut sugar, baking soda, and sea salt. This dry mix forms the flavorful foundation for your gluten-free cookie layers.
Step 2: Whisk the Wet Ingredients
In a separate bowl, beat the eggs, then mix in the melted and cooled butter (or your preferred fat) along with the vanilla extract. The eggs and fat combine to create a luscious, smooth batter that bakes into tender cookies.
Step 3: Combine and Bake
Pour the wet ingredients over the dry and stir until just smooth. Pour the batter evenly into the prepared sheet pan, smoothing it out with a spatula to ensure consistent thickness. Bake in the preheated oven for 12-13 minutes until just set—avoid overbaking to keep the cookie layer soft and pliable.
Step 4: Cool and Freeze the Cookie Layer
Cool the baked cookie slab completely at room temperature, then transfer to the freezer for at least 2 hours. Freezing the cookie layer firms it up, making it easier to handle when assembling your ice cream sandwiches.
Step 5: Assemble the Ice Cream Sandwiches
Once chilled, carefully slice the cookie layer in half, cutting through the parchment paper as well. Return one half to the freezer while you work with the other. Leave the second half on the sheet pan and scoop your chosen ice cream evenly on top. Let the ice cream soften for 10-15 minutes, then spread it out smoothly with a spatula. Finally, place the other cookie half on top and press gently. Freeze for at least 4 hours or overnight to let everything set together beautifully.
Step 6: Slice and Serve
Using a sharp knife, slice into 12 equal rectangles and voilà—your Homemade Gluten-Free Ice Cream Sandwiches Recipe is ready to delight. Each sandwich is a perfect fusion of chewy chocolate cookie and luxurious ice cream that you made yourself!
How to Serve Homemade Gluten-Free Ice Cream Sandwiches Recipe
Garnishes
Sprinkle chopped nuts, mini chocolate chips, or even shredded coconut on top of the softened ice cream layer before sealing with the second cookie slab. This little touch adds texture and extra visual appeal, making your dessert party-worthy.
Side Dishes
Pair these ice cream sandwiches with fresh berries or a light fruit salad to balance the richness. A drizzle of raspberry coulis or caramel sauce on the side amps up the indulgence factor without overpowering the flavors.
Creative Ways to Present
Wrap each sandwich individually in parchment or wax paper tied with a cute ribbon for an adorable gift or picnic treat. For extra fun, roll the edges in sprinkles, crushed nuts, or mini chocolate chips after assembly—this adds a playful pop and makes them irresistible to kids and adults alike.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare!), wrap each sandwich tightly in plastic wrap to prevent freezer burn. Store them in an airtight container or freezer bag in the freezer for up to one month. This way, you can enjoy homemade treats anytime you want.
Freezing
These ice cream sandwiches freeze beautifully. Once assembled, pop them into the freezer and let them chill completely before slicing. If you want to make them in advance, follow all assembly steps and freeze, ensuring each sandwich stays perfectly intact and delicious.
Reheating
Since these are ice cream-based treats, reheating isn’t recommended. Instead, let the sandwiches sit at room temperature for a few minutes before serving if they’re too firm, allowing the ice cream to soften slightly without melting completely.
FAQs
Can I use any type of ice cream for this recipe?
Absolutely! Whether you prefer dairy, dairy-free, or vegan options, this recipe is super versatile. Just make sure the ice cream is soft enough to spread evenly before assembly for the best results.
Is it possible to make these dairy-free?
Yes! Use coconut oil or vegan butter in place of dairy butter, and choose your favorite dairy-free ice cream. The cookies will stay tender and the sandwiches equally delicious.
Can I add mix-ins like nuts or chocolate chips?
Definitely! For best results, sprinkle mix-ins onto the softened ice cream layer before topping with the second cookie layer. This prevents the cookie batter from getting uneven and adds lovely texture.
What if I don’t have almond flour? Can I substitute it?
Almond flour is what gives this recipe its tender texture and nutty flavor. You might try other finely ground nut flours, but results may vary. Gluten-free oat flour could work if finely ground and used carefully.
How long do the Homemade Gluten-Free Ice Cream Sandwiches Recipe last in the freezer?
When stored properly wrapped and in an airtight container, these sandwiches will keep their taste and texture for up to one month in the freezer—perfect for making ahead!
Final Thoughts
I cannot wait for you to try this Homemade Gluten-Free Ice Cream Sandwiches Recipe and experience just how easy and delightful homemade gluten-free desserts can be. Whether for a special occasion, a family treat, or simply a weekend indulgence, these ice cream sandwiches will bring smiles and happy sighs with every bite. Get ready to become the hero of your kitchen and the sweetest person your friends know!
PrintHomemade Gluten-Free Ice Cream Sandwiches Recipe
Delight in these homemade gluten-free ice cream sandwiches featuring a rich cocoa almond flour cookie base and your favorite ice cream filling. Perfectly balanced for a sweet treat that’s both satisfying and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 6 hours 28 minutes
- Yield: 12 ice cream sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookies
- 1/2 cup blanched almond flour
- 1/2 cup unsweetened cocoa powder
- 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, ghee, or coconut oil, melted and cooled
- 1 tsp vanilla extract
Filling
- 1½ liters your favorite ice cream (plain vanilla used here; dairy-free options work well)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line a 10×15 inch sheet pan with parchment paper, then spray parchment paper and pan edges lightly with cooking spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the almond flour, cocoa powder, coconut sugar, baking soda, and sea salt. Stir thoroughly to evenly blend all dry ingredients.
- Mix wet ingredients: In a separate bowl, whisk together the eggs, melted butter (or ghee/coconut oil), and vanilla extract until smooth and combined.
- Combine wet and dry: Pour the wet mixture over the dry ingredients and stir gently until the batter is smooth and fully incorporated without lumps.
- Spread batter and bake: Transfer the batter into the prepared sheet pan, using a spatula to spread it evenly across the pan for uniform thickness. Bake for 12-13 minutes until set but not overbaked.
- Cool and freeze cookie layer: Allow the cookie layer to cool completely at room temperature. Once cooled, place the sheet pan in the freezer for at least 2 hours to firm up, making handling easier for assembly.
- Cut cookie layer: Remove from freezer and carefully slice the cookie layer in half horizontally, including the parchment paper underneath, creating two equal rectangles. Return one half to the freezer while assembling the sandwiches.
- Assemble sandwiches: Keep one cookie half on the sheet pan. Scoop your preferred ice cream over it and spread evenly using a spatula; softening the ice cream for 10-15 minutes beforehand helps with spreading.
- Top and freeze: Retrieve the other cookie layer from the freezer and gently place it on top of the ice cream layer. Press down lightly to seal. Cover and freeze for at least 4 hours, ideally overnight, to allow sandwiches to set fully.
- Slice and serve: After freezing, slice the assembled sandwich block into 12 equal rectangles. Serve chilled and enjoy your gluten-free homemade ice cream sandwiches!
Notes
- Use a 10×15 inch baking sheet for even baking and proper sizing of sandwiches.
- Ensure even spreading of cookie batter to avoid uneven baking thickness.
- Choose any flavor ice cream you like; options include classic vanilla or dairy-free varieties for vegan-friendly sandwiches.
- To add mix-ins like chocolate chips or nuts, sprinkle onto softened ice cream before topping with second cookie layer.
- Store leftovers tightly wrapped in plastic and in an airtight container in the freezer for up to one month to prevent freezer burn.
