When it’s this hot outside, there’s nothing better than an ice cream sandwich, am I right?! And even better is a homemade gluten free chocolate chip cookie ice cream sandwich! Unlike store-bought versions, the gluten free chocolate chip cookies making these delicious treats are the star of the show.
They taste that good. And you can make them as soft or crunchy, big or small as you like! Not to mention you can pick your favorite ice cream flavor or non-dairy variety and sandwich it in between for YOUR perfect gluten free ice cream sandwich!
I used coconut milk mint chocolate chip ice cream for these – so yummy!
The best gluten free ice cream sandwiches start with the best gluten free chocolate chip cookies, right?
I was recently in Minneapolis on the cooking demo stage at the Gluten Free Food Allergy Fest making these delightful little gluten free ice cream sandwiches with my award-winning gluten free chocolate chip cookie mix.
Folks lined up to make these yummy gluten free chocolate chip cookie ice cream sandwiches in Minneapolis at the Gluten Free Food Allergy Fest!
To make enough samples for everyone to get a bite, I decided to make bite-sized gluten free chocolate chip cookie ice cream sandwiches! Check out how cute these sammies are — (almost) too cute to eat!
Bite sized ice cream sandwiches are (almost) too cute to eat!
Since last week was the last day of the school year for my kids, we celebrated by making all kinds of different flavors of homemade gluten free ice cream sandwiches.
Follow me on this one: according to the transitive property (they learn that in 5th grade math, don’t they?), if the last day of school = summer, and summer = ice cream sandwiches, then whether or not it’s technically summer, it’s summer enough for ice cream sandwiches!
These ice cream sandwiches are like anything else in gluten free baking — your imagination is your only limitation!
Use whatever flavor ice cream that suits your fancy, and don’t worry if you have dairy restrictions — this recipe is STILL for you! My cookies are easily made dairy-free and vegan (I do every time!), and there are some great dairy-free “ice creams” out there — so many different delicious ways to freeze creamy goodness. So Delicious® offers soy, coconut and cashew milk ice creams that are vegan and truly so delicious and Luna & Larry’s Coconut Bliss® is just dreamy!
The absolutely easiest way to make these awesome cookies is to use my famous gfJules™ Original Cookie Mix. Follow the quick directions, make the cookies to the size you like for your sandwiches, let them cool and you’re ready to add the ice cream for the finishing touch! If you prefer to start from scratch, I’ve also given you the hands-down best homemade cookie recipe ever. That’s right — ever.
Since my cookie mix and my scratch recipe can both make deliciously soft, thick and chewy cookies, you’ll want to form the cookie and flatten it before baking so that it’s not too thick for your sandwich. Here’s a shot of them before baking …
and after …
Now I’m craving an ice cream sandwich again. Looks like I’m headed back into the kitchen to make more! Stock your freezer and your summer will always be cool!
I hope you love this recipe as much as we do!
1 cup firmly packed light brown sugar
1/2 cup granulated cane sugar
3/4 tsp. sea salt
2 tsp. pure vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
2 1/4 cups gfJules™ All-Purpose Gluten Free Flour
8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
8 Tbs. (1/2 cup) palm or vegetable shortening or coconut oil, room temp.
2 large eggs (or egg replacer - either reconstituted Ener-G® brand + 2 extra Tbs. water or 1/2 cup applesauce)
12 oz. semi-sweet chocolate chips (or dairy-free chocolate chips like Enjoy Life Foods®), peanut butter chips or a mixture thereof
1 1/2 cups chopped pecans (optional)
Ice cream of choice (I like So Delicious® vegan soy, coconut and cashew milk ice creams and also Luna & Larry's Coconut Bliss® ice creams)
Preheat oven to 350° F (static) or 325° F (convection).
Follow directions on the gfJules™ Cookie Mix, or if mixing from scratch, bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes.
Mix in the vanilla extract and eggs (or substitute) until combined. In another bowl, whisk together dry ingredients.
Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
Drop by large tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Flatten gently with your palms or the back of a spoon. Bake for 8-9 minutes, or until the tops are lightly browned, but the middles look a little uncooked. Do not overcook them, or they will crack when made into sandwiches.
To make bite-sized sandwiches, spoon out teaspoon-sized portions and roll into a ball between your palms; flatten slightly and bake only 5-6 minutes. In order to make sandwiches, you want the cookies soft and bendy, not crunchy.
Once the cookies are totally cooled, gently lift one cookie and place a scoop of your favorite ice cream on top. Spread the ice cream to cover the entire cookie. Place another cookie on top, gently press together between your palms to form the sandwich, then wrap tightly in plastic wrap.
Press more chocolate chips or sprinkles around the sides, if you like. Place in the freezer for at least 30 minutes, or until fully frozen.
Note: On many occasions I have not frozen these sandwiches before eating. I just couldn’t wait!
Pin it for a hot day!