Homemade 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.
