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stack of homemade gluten-free ice cream sandwiches on parchment paper

Gluten-Free Ice Cream Sandwiches

How to make delicious homemade gluten-free ice cream sandwiches. Vanilla ice cream sandwiched between chocolate cookie wafers. Easy recipe!
5 from 1 vote
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Course: Desserts
Cuisine: American
Diet: Gluten Free
Prep Time: 3 hours 30 minutes
Cook Time: 10 minutes
Total Time: 3 hours 40 minutes
Servings: 16
Calories: 400kcal
Author: Mel Lockcuff



Make the Chocolate Cookie Wafers:

  • Pre-heat the oven to 350º F, and line two jelly roll pans (16x10x1) with parchment paper.
  • In a large bowl, mix together the butter and sugar.
  • Add the egg and vanilla to the butter mixture, mixing well.
  • In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt.
  • Alternate adding the dry ingredients and the milk into the butter mixture, beginning and ending with the dry ingredients.
  • Divide the cookie dough in half and spread each half into the prepared jelly roll pans. The dough will be thin but should cover the bottom of each pan completely.
  • Bake the cookie dough at 350º F for about 10-12 minutes, switching racks halfway through. Then allow the sheets to cool for about 20 minutes.

Chill the Cookies While You Soften the Ice Cream:

  • Place the baking sheets in the freezer for about 20 minutes.
  • Now, rock hard, 100% frozen ice cream is next to impossible to spread without tearing the cookie into pieces. That's why I recommend beating the ice cream with a mixer on low speed for a few minutes. This will quickly soften the ice cream to a spreadable form without melting it, provided you're working with cold ingredients.

Assemble the Ice Cream Sandwiches:

  • Remove your cookies from the freezer, and spread the ice cream over one cookie wafer sheet.
  • Top with the remaining cookie wafer sheet. Then remove the parchment paper from the top layer.
  • Cover the entire cookie sheet with plastic wrap or foil and freeze for at least 2-3 hours.

How to Cut Homemade Ice Cream Sandwiches:

  • Cut the ice cream sandwiches into rectangles, using a knife or an ice cream sandwich mold/cutter. You can also use an imprint plate, if you'd like the look of tiny holes like a store bought ice cream sandwich.
  • They're ready to serve, or you can store them, individually wrapped with plastic, in the freezer.


*I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. Do keep in mind that different gluten-free flours can give different results. 
*You can use whatever flavor ice cream you'd like. 
How do you store homemade ice cream sandwiches?
The only way to store them is by freezing them. Wrapped tightly with a layer of plastic wrap and then a second layer of aluminum foil, they will keep up to 3 months in the deep freeze.


Calories: 400kcal | Carbohydrates: 51g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 176mg | Potassium: 298mg | Fiber: 3g | Sugar: 38g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
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