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    Home » Frozen Treats & Toppings

    Published Jul 31, 2020 · Updated Jul 13, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Gluten-Free Ice Cream Sandwiches

    Jump to Recipe Jump to Video
    Two Gluten-Free Ice Cream Sandwiches stacked white plate with one on a glass cake stand behind Pinterest banner.
    Gluten-Free Ice Cream Sandwiches stacked on glass cake stand Pinterest banner.

    Crispy and chewy flourless chocolate cookies encase rich vanilla ice cream in these homemade gluten-free ice cream sandwiches. They're easy to make, and are a real summertime treat!

    Gluten-Free Ice Cream Sandwiches stacked on glass cake stand. this …

    [July, 2022: I've reworked the recipe and updated this post with new pictures. Enjoy!]

    Why this recipe works

    • Flourless chocolate cookies are crispy and chewy, a great contrast against the ice cream
    • The gluten-free cookies come together quickly. No mixer required!
    • You can use homemade or store bought ice cream

    Ice cream sandwiches take me back to childhood. Memories of softened vanilla ice cream smooshing out between chocolate wafers and dripping down my arm takes me back to when the biggest worry I had was making sure I ate it all before it melted.

    Now I can make my own chocolate cookies for homemade ice cream sandwiches, plus I can make the best vanilla ice cream to fill them.

    Rather than having the traditional soft chocolate wafer, I use flourless chocolate walnut cookies (without the walnuts). They have a crunchy exterior and a chewy interior that provides a nice texture experience for this gluten-free ice cream sandwich.

    Jump to:
    • Why this recipe works
    • What you need
    • How to make ice cream sandwiches
    • Questions asked and answered
    • Pro Tip: Bake flourless chocolate cookies
    • A hand-held treat
    • Related Recipes
    • Recipe

    What you need

    The ingredients for a flourless chocolate cookie recipe are basic and are usually at hand. No special trips to the store are required. The cookies come together quickly. No mixer is needed since there's no butter to cream.

    They get their structure from just a few ingredients: powdered sugar, egg whites, and cocoa powder. Together, these ingredients give these cookies their crispy, chewy, fudgy texture. Vanilla, salt, and a sprinkling of sea salt add flavor.

    a small scone
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    Flourless chocolate cookie ingredients on a baking tray.
    Five ingredients (and a sea-salt garnish) are all that's needed for flourless chocolate cookies

    How to make ice cream sandwiches

    Step 1: Make the flourless cookie batter

    Sift the powdered sugar and cocoa powder into a large bowl, then add the salt and whisk to combine.

    Mix in the egg whites and vanilla extract until the batter is just moistened (photo 1). Don't over-mix the batter or it will stiffen. We’re not trying to whip these egg whites as we would for a meringue.

    Collage of making flourless chocolate cookie batter.
    A super quick cookie prep

    Step 2: Bake the cookie

    Portion out two tablespoons of batter using a medium cookie scoop. The batter is runny and should form into a circular shape easily. Give the cookies space to spread on the pan. If you can spare the time, let the batter rest at room temperature on their trays for 30 to 60 minutes to dry before baking.

    Bake the cookies at 325˚F for 20 minutes, until the tops are glossy and lightly cracked, shifting the pans from front to back and top to bottom halfway through to ensure even baking.

    The cookies will be fragile when coming out of the oven, so let them cool completely before removing them from the pan. If desired, finish the cookies with a sprinkle of sea salt after the cookies come out of the oven (photo 2).

    Collage of flourless chocolate cookies before & after baking.
    Before & after baking. These cookies spread, so make sure you give them room

    Step 3: Assemble the ice cream sandwiches

    Lay a square of plastic wrap on the counter. Place one cookie upside down so the flat side is facing you. Gently place one ¼-cup scoop of ice cream (about 45 grams) in the center of the cookie (photo 3).

    Collage of putting ice cream on the underside of a flourless chocolate cookie
    Be gentle as you spread the ice cream on the cookie

    Use a spreader to smooth the ice cream to the edges. Remember, flourless chocolate cookies are fragile on the outside so go slow and be gentle!

    Place another cookie on top right side up. Wrap the ice cream sandwich with the plastic and gently smoosh the two cookies together. Repeat with the rest of the cookies. Wrap the assembled sandwiches in plastic wrap and and freeze until firm, about an hour (photo 4).

    For a fun & festive look, roll the sandwiches in mini chocolate chips or sprinkles before freezing. Now they're ready for a party!

    Collage of spreading ice cream on a flourless chocolate cookie & wrapping the finished sandwich in plastic wrap.
    Wrapping the ice cream sandwiches in plastic helps them to firm up while protecting the crispy exteriors.

    Questions asked and answered

    Here are some questions you might have...

    Why should you use plastic wrap?


    Laying the first cookie on plastic wrap means you can wrap the sandwich before moving it. The wrap also helps hold the sandwiches together while the ice cream is still soft while freezing, and protects the crispy cookie exterior in the freezer.

    What kind of ice cream can I use for ice cream sandwiches?

    You can use any flavor ice cream that suits your fancy, but I prefer the traditional combination of chocolate-cookies-and-vanilla-ice-cream. Using store-bought ice cream is fine, but for a homemade treat make your own vanilla ice cream. Other homemade flavor suggestions would be Chocolate Mint Chip Gelato, Chocolate Mint Marshmallow Ice Cream, or Caramel Swirl Almond Gelato. You can even use dairy-free ice cream for gluten-free dairy-free ice cream sandwiches.

    What's the best way to separate eggs?

    Separating the eggs is probably the hardest part of the whole process (so not very hard, then). Using an egg separator helps. Don't worry if you get a bit of yolk in with the whites. We're not making meringue here.

    egg separator with whites and yolks in separate bowls and egg carton with stacked shells behind.
    Separating eggs can be this easy

    Pro Tip: Bake flourless chocolate cookies

    Be sure to use two half sheet baking pans lined with a Silpat silicone mat or parchment paper. If you're using parchment paper, spray it with baking spray to ensure the cookies don't stick. Yes, spray the parchment paper!

    Like with French Macarons, allowing the batter to dry out on the pan before baking gives them just the right amount of lift needed. If you don't have the 30 to 60 minutes needed, the cookies will be flatter but still useable.

    I finish the cookies with a sprinkle of sea salt after the cookies come out of the oven because it would stick more before baking (and I didn’t want to over-salt them). You can decide whether to add salt before or after baking, or even at all. The salt tends to melt into the cookies after they're frozen, but you can still taste it.

    Let the cookies cool completely on the baking pan before attempting to move them. Otherwise, they might break apart on you. They'll be tasty, but unusable for ice cream sandwiches.

    A hand-held treat

    These homemade ice cream sandwiches are creamy, crispy, chewy, chocolatey, all in one! Truly, they're better than what you can get at the market.

    The flourless cookies hold everything together without sticking to your hands (which sometimes happens with store-bought sandwiches). Another plus!

    Two Gluten-Free Ice Cream Sandwiches stacked white plate with one on a glass cake stand behind.

    It's time to make new summertime memories!

    [ ** bites into a ice cream sandwich ** ]

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    There are many ways to enjoy a treat if you're on a special diet. Here are a few ideas that are all gluten-free, and I have many more. Have a go!

    • Vanilla pudding in a glass mug with raspberries in front of another glass bowl of pudding with a vanilla bean.
      Creamy Homemade Vanilla Pudding (No Eggs)
    • Sticky Toffee Pudding on white plate on plaid napkin.
      Quick and Easy English Toffee Sauce (Gluten-Free)
    • Eton Mess in a bowl on red scarf.
      Easy English Eton Mess
    • Pouring butterscotch Sauce on vanilla ice cream.
      Quick and Easy Butterscotch Sauce

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Gluten-Free Ice Cream Sandwiches stacked on glass cake stand.

    Gluten-Free Ice Cream Sandwiches

    Tammy Spencer
    Crispy and chewy flourless chocolate cookies encase rich vanilla ice cream in these homemade gluten-free ice cream sandwiches. They're easy to make, and are a real summertime treat!
    Adapted from Flourless Chocolate Walnut Cookies
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 mins
    Cook Time 20 mins
    Cooling Time 2 hrs
    Total Time 2 hrs 50 mins
    Course Dessert
    Cuisine American
    Servings 8 sandwiches
    Calories 302 kcal

    Equipment

    • 2 half sheet baking pans
    • Silpat silicone mat or parchment paper
    • baking spray
    • medium cookie scoop (2 tablespoons)
    • ice cream scoop
    • spreader
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • 3 cups powdered sugar
    • ⅔ cup cocoa powder, natural or dutch-process
    • ½ teaspoon kosher salt
    • 4 large egg whites, at room temperature
    • 1 tablespoon pure vanilla extract
    • sea salt flakes, optional
    • 1½ cups vanilla ice cream, softened, see Recipe Notes

    Instructions
     

    • Position two racks in the upper and lower thirds of the oven and preheat temperature to 325 °F.
    • Line two half sheet baking pans with a Silpat silicone mat or parchment paper.
 If you're using parchment paper, spray it with baking spray to ensure the cookies don't stick. (Yes, spray the parchment paper!)
    • Make the cookies: Sift the powdered sugar and cocoa powder into a large bowl, then add the salt and whisk to combine.
    • Mix in the egg whites and vanilla extract until the batter is just moistened. Don't over-mix the batter or it will stiffen (we’re not trying to whip these egg whites as we would for a meringue).
    • Scoop two tablespoons of the batter onto the baking pans in evenly spaced circles using a medium cookie scoop. If you can spare the time, let the batter rest at room temperature on their trays for 30 to 60 minutes to dry before baking.
    • 
Bake the cookies for 20 minutes until the tops are glossy and lightly cracked, shifting the pans from front to back and top to bottom halfway through to ensure even baking.
    • If desired, finish the cookies with a sprinkle of sea salt after the cookies come out of the oven. Let the cookies cool completely before removing them from the pan.
    • Assemble the ice cream sandwiches: Allow the ice cream to soften at room temperature, about 5 to 10 minutes.
    • Lay a square of plastic wrap on the counter. Place one cookie upside down so the flat side is facing you. Gently place one ¼-cup scoop of ice cream (about 45 grams) in the center of the cookie and use a spreader to smooth the ice cream to the edges. Remember, flourless chocolate cookies are fragile on the outside so go slow and be gentle!
    • Place another cookie on top right side up. Wrap the ice cream sandwich with the plastic and gently smoosh the two cookies together. Repeat with the rest of the cookies.
    • Wrap the assembled sandwich in the plastic wrap and and freeze until firm, about an hour. Enjoy!
    • Cookies can be made ahead and stored in an airtight container for up to 3 days. The assembled ice cream sandwiches will keep in the freezer for a week or two.

    Notes

    Store-bought ice cream is fine, but for a truly homemade ice cream sandwich, make your own vanilla ice cream. You can use any flavor ice cream you wish, but I prefer the traditional combination of chocolate-cookies-and-vanilla-ice-cream.
    For a fun and festive look, roll the sandwiches in mini chocolate chips or sprinkles before freezing. Now they're ready for a party!

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sandwichCalories: 302 kcalCarbohydrates: 55 gProtein: 5 gFat: 9 gSaturated Fat: 5 gCholesterol: 61 mgSodium: 188 mgPotassium: 173 mgFiber: 2 gSugar: 50 gVitamin A: 323 IUVitamin C: 1 mgCalcium: 44 mgIron: 1 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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