Go Back Email Link
–+ servings
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
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 sandwiches
Calories 302 kcal

Equipment

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!

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