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Gluten-Free Ice Cream Sandwiches

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Total Time
Prep: 20 min. Bake: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

These chilly gluten-free ice cream sandwiches are perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain…but you won't want to miss out on the ice cream! —Taste of Home Test Kitchen

Gluten-Free Ice Cream Sandwiches Tips

How do you keep the ice cream from melting while making gluten-free ice cream sandwiches?

Cooling the cookies completely before assembling the ice cream sandwiches will prevent melting. Softening the ice cream on the counter for 10 minutes before spreading on the cookies is preferable to microwaving the ice cream. Microwaving can melt ice cream so quickly that it becomes impossible to spread.

How do you store gluten-free ice cream sandwiches?

Ice cream sandwiches should be stored in an air-tight, freezer-friendly container. Serve within a week of freezing for optimal freshness and flavor.

What other flavors can you use for ice cream sandwiches?

Just like ice cream flavors, the taste combinations for ice cream sandwiches are limitless. Mint, pistachio, cookies and cream or even dill pickle and peanut butter might beat out vanilla or chocolate for best-in-show at your house (though it's hard to go wrong with homemade vanilla ice cream). For more ideas, check out these gluten-free ice cream recipes.

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Gluten-Free Recipe

Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Test Kitchen Approved

Gluten-Free Ice Cream Sandwiches

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Prep Time 20 min
Cook Time 10 min
Yield 6 servings

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons beaten large egg
  • 2/3 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup baking cocoa
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/8 teaspoon salt
  • 1-1/2 cups vanilla ice cream, softened
Text Ingredients

Directions

  1. In a small bowl, cream butter, sugar and vanilla. Beat in egg. Combine rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well.
  2. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° until set, 8-10 minutes. Remove to a wire rack to cool completely.
  3. Spread 1/4 cup ice cream on bottoms of half the cookies; top with remaining cookies. Wrap each in waxed paper. Freeze until firm, about 3 hours.

Nutrition Facts

1 sandwich: 325 calories, 15g fat (9g saturated fat), 60mg cholesterol, 312mg sodium, 47g carbohydrate (24g sugars, 2g fiber), 3g protein.

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