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Gluten Free Cookie Ice Cream Sandwich Recipe

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4.4 from 26 reviews

These Gluten Free Cookie Ice Cream Sandwiches combine soft, chewy gluten free cookies loaded with mini chocolate chips and creamy vanilla ice cream for a delightful frozen treat. Perfectly portioned and easy to make, they are ideal for satisfying your sweet tooth while accommodating gluten sensitivities.

Ingredients

Cookies

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups gluten free all purpose baking flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups mini chocolate chips

Ice Cream Sandwich Filling

  • 3 cups vanilla ice cream, slightly softened
  • 1 cup mini chocolate chips (for rolling edges)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Cream butter and sugars: In a large mixing bowl or stand mixer, beat together the softened butter, brown sugar, and white sugar for 30 to 60 seconds until creamy and well combined.
  3. Add wet ingredients: Beat in the egg, egg yolk, and vanilla extract until the mixture is smooth and fully combined.
  4. Incorporate dry ingredients: Spoon and level the gluten free flour, then add it along with the baking soda and salt to the wet mixture. Mix on low speed until just combined.
  5. Fold in chocolate chips: Gently fold in 1 1/4 cups of mini chocolate chips to evenly distribute them throughout the dough.
  6. Scoop dough: Using a medium cookie scoop (about 1.5 to 2 tablespoons), portion out the dough into balls and place them spaced apart on parchment-lined baking sheets.
  7. Bake cookies: Bake for 11 to 14 minutes, aiming for about 12 minutes for soft, slightly crispy edged cookies. Softer cookies will freeze better for the sandwiches.
  8. Shape cookies: Right after removing from the oven, use a large round cookie cutter to gently reshape the cookie edges to perfect circles to facilitate sandwich assembly.
  9. Cool cookies: Allow cookies to cool on the baking sheet for 15 minutes, then transfer to a wire rack until completely cool.
  10. Assemble sandwiches: Place about 1/4 cup softened vanilla ice cream on the bottom side of one cookie, then sandwich with a second cookie on top. Roll the edges in mini chocolate chips if desired to finish.
  11. Freeze sandwiches: Wrap each assembled ice cream sandwich tightly in plastic wrap and place in the freezer immediately to harden. Do not leave out at room temperature to prevent melting.
  12. Chill and serve: Let the sandwiches set in the freezer for at least 3 hours, ideally overnight, before enjoying your perfect gluten free ice cream sandwiches.

Notes

  • Use gluten free all purpose baking flour that includes xanthan gum for best texture.
  • Scooping cookies evenly ensures uniform baking and easier sandwich assembly.
  • Keeping cookies soft when baking makes for better ice cream sandwiches after freezing.
  • Rolling edges in mini chocolate chips adds a nice texture and appearance to the sandwiches.
  • Freeze sandwiches promptly and wrap well to maintain freshness and prevent freezer burn.
  • Allowing ice cream to soften slightly before assembling makes spreading easier.

Find it online: https://recipethrive.com/gluten-free-cookie-ice-cream-sandwich-recipe/