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Gluten-free ice cream sandwiches stacked on top of each other.

Gluten-Free Ice Cream Sandwiches

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5 from 1 review

  • Author: Felicia Lim
  • Total Time: 2 hours 45 minutes
  • Yield: 6 ice cream sandwiches 1x
  • Diet: Gluten Free

Description

You’ll love these gluten-free ice cream sandwiches! With cookie dough ice cream sandwiched between two homemade chocolate chip cookies, these are the perfect summertime sweet treat!

Ingredients

Units Scale
  • 1 cup unsalted butter, browned and cooled to room temperature
  • 3/4 cup white granulated sugar
  • 1 1/2 cups brown sugar
  • 1 teaspoon salt
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 cups gluten-free measure-for-measure flour
  • 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
  • 1 teaspoon baking soda
  • 1 cup semi-sweet mini chocolate chips
  • 1 quart gluten-free vanilla ice cream, softened

Instructions

  1. Soften Ice Cream: Remove the ice cream from the freezer to soften.
  2. Brown Butter: In a saucepan over medium heat, melt the unsalted butter until it is browned and smells nutty (approximately 5 minutes)
  3. Let Browned Butter Solidify: Once browned, remove from the heat and set aside until it has reached room temperature, becoming solid again.
  4. Beat Browned Butter, Sugars and Salt: Once it is solid, add the butter to a large bowl along with the sugars and salt. Whisk until combined.
  5. Add Eggs and Vanilla: Then add the eggs and vanilla extract, whisking again until smooth.
  6. Sift in Flour, Xanthan Gum and Baking Soda: Sift in the gluten-free measure-for-measure flour, xanthan gum and baking soda. Folding together until just combined.
  7. Fold in Chocolate Chips: Then add the mini chocolate chips and fold into the cookie dough.
  8. Chill Cookie Dough: Set aside ½ cup of the cookie dough to add to the ice cream, then refrigerate the rest, covering in plastic wrap or tightly sealed container, for 30 minutes at least before baking.
  9. Mix Cookie Dough with Ice Cream: While the cookie dough chills, take the softened ice cream and place into a large baking dish coated with parchment paper. Create a 1 ½ -2 inch thick layer of ice cream, evenly flattened out into this dish. Then, make small balls of dough from the cookie dough you set aside and spread throughout the ice cream. Mix and fold into the ice cream if needed to spread evenly.
  10. Chill Cookie Dough Ice Cream: Place this in the freezer for 1 hour.
  11. Preheat and Line: Preheat the oven to 325F. Line a large baking sheet with parchment paper.
  12. Scoop Cookie Dough Balls: Use a 1-inch cookie scoop to create balls of dough and place them on the parchment-lined cookie sheet.
  13. Bake Until Golden: Bake for 11 to 13 minutes or until the edges are golden brown.
  14. Shape Baked Cookies with Cookie Cutter: As soon as they come out of the oven, shape each cookie with the 3-inch cookie cutter, by placing around each warm cookie and sliding the cookie to take the shape of the cutter. This will create even cookies that fit the perfect size of the ice cream that will be cut out later. Let the cookies cool completely before assembling (this is important because if the cookies are still warm, the ice cream filling will melt very quickly making it a messy affair).
  15. Cut Ice Cream Circles: Then remove the ice cream from the freezer and use the same cookie cutter to cut out circles of ice cream.
  16. Assemble Ice Cream Sandwiches and Chill: Place two cookies around each cream layer. Repeat for all the ice cream and cookies, then place in the freezer for another 30 minutes before serving!

Notes

Butter: I used regular unsalted butter. However, if you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.

Vanilla Extract: I like adding a bit of vanilla extract to give the cookie dough extra flavor.

Gluten-Free Measure-For-Measure Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a gluten-free 1:1 substitute for regular all-purpose flour) that is made up of lighter flours and starches (such as rice flour, tapioca starch, potato starch and corn starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients to better bind together. If your gluten-free flour blend does not include xanthan gum, make sure to add it in.

Baking Soda: Baking soda is the only leavening agent here and is required to help the cookie dough rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking soda.

Chocolate Chips: I used semi-sweet mini chocolate chips. If you are lactose-intolerant, go ahead and use dairy-free mini chocolate chips instead.

Ice Cream: I used gluten-free vanilla ice cream as the base for this cookie dough ice cream filling. Alternatively, if you are lactose-intolerant, you can use dairy-free vanilla ice cream instead.

Storing: To store, place any leftover ice cream sandwiches in a single layer in an airtight container and freeze for up to 2 months. Let the ice cream sandwiches sit at room temperature for a few minutes before serving.

  • Prep Time: 25 mins
  • Chilling Time: 2 hours
  • Cook Time: 20 mins
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Find it online: https://www.dishbydish.net/gluten-free-ice-cream-sandwiches/