Gluten-Free Classic Ice Cream Sandwich
Indulge in a nostalgic treat with these irresistible Gluten-Free Classic Ice Cream Sandwiches! Perfectly soft and chewy chocolate cookies, crafted with a gluten-free all-purpose flour blend and rich cocoa powder, sandwich creamy vanilla ice cream for a dessert that’s equal parts delightful and dietary-friendly. This easy-to-follow recipe requires just 20 minutes of prep time and features a balance of sweetness from granulated and brown sugars, along with a hint of vanilla for added depth. Whether you're looking for a kid-approved summer snack or a make-ahead dessert to please a crowd, these homemade gluten-free ice cream sandwiches are the perfect way to beat the heat. Whip up a batch, freeze for an hour, and enjoy a cool, satisfying treat that everyone can savor!
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Ingredients
- 150 grams Gluten-free all-purpose flour blend
- 60 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 500 milliliters Gluten-free vanilla ice cream
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Step 3
In a large bowl, beat the unsalted butter using an electric mixer until creamy. Gradually add the granulated sugar and brown sugar, beating until the mixture is light and fluffy.
Step 4
Add the egg and vanilla extract to the butter and sugar mixture, beating until well combined.
Step 5
Gradually mix in the dry ingredients until a dough forms. The dough should be stiff enough to hold its shape.
Step 6
Divide the dough into 12 equal portions and roll each into a ball. Place them on the prepared baking sheet and press down slightly to form discs.
Step 7
Bake the cookies for about 8-10 minutes until set but still soft. Remove from the oven and allow them to cool completely on a wire rack.
Step 8
Once the cookies have cooled, remove the gluten-free vanilla ice cream from the freezer and let it soften slightly at room temperature for a few minutes.
Step 9
To assemble the ice cream sandwiches, take one cookie and place a generous scoop of vanilla ice cream on the flat side. Top with another cookie, pressing gently to spread the ice cream evenly between them.
Step 10
Repeat with the remaining cookies and ice cream to make 6 sandwiches. Wrap each sandwich individually in plastic wrap or parchment paper and freeze for at least 1 hour before serving for best results.
Nutrition Facts
| Serving size | (1035.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3219.9 |
| Total Fat 166.1g | 0% |
| Saturated Fat 97.8g | 0% |
| Cholesterol 659.5mg | 0% |
| Sodium 2943.9mg | 0% |
| Total Carbohydrate 439.9g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 256.3g | |
| Protein 39.5g | 0% |
| Vitamin D 116.5IU | 0% |
| Calcium 785.6mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2077.4mg | 0% |
Source of Calories