Do you need a easy way to beat the heat? These amazing gluten free vanilla ice cream sandwiches are the perfect match for you! Fun and easy to make, fun and easy to eat.
You could also make this with chocolate ice cream (just half the recipe) or even cookie dough ice cream (again, half the recipe)! Of course, I am obsessed with these classic vanilla flavor ice cream sandwiches with the chocolate cookie crust – just like the ones that I loved in my childhood! These are very easy to make and I love having them around ready to eat whenever I get a craving for a delicious ice cream sandwich. Plus, you can make this recipe even easier by using a store bought ice cream if you prefer – super duper easy that way!
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INGREDIENTS YOU NEED
Cookie Base:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/3 cup sugar
- 1/4 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
Vanilla Ice Cream:
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup powdered sugar
- 1 tsp vanilla extract OR 1 vanilla bean pod, beans scraped out
- 1-2 tbsp vodka, optional. See FAQ’s.
- OR you can use store bought ice cream!
Instructions To Make Gluten Free Ice Cream Sandwiches
- Line two 8×8 pan with parchment paper (its ok if you only have one), preheat your oven to 350 degrees F and set aside.
- In a large mixing bowl, mix together your almond flour, coconut flour, salt, baking powder, sweetener, and cocoa powder. Whisk until well combined.
- Mix in your eggs and vanilla extract, whisk together until everything is smooth and combined. You should have a dough forming. Split into 2 equal parts.
- Evenly spread one dough ball into the bottom of each of your prepared pans and bake for 8-12 minutes. If you only have one pan allow for the first cookie to cool before removing from the pan, and then repeat baking process with second half of dough. One will be the bottom and the other the top of the ice cream sandwich.
- Place your cookies into the freezer and make your ice cream. Whisk together all of your ice cream ingredients and prepare according to your ice cream makers instructions.
- In one 8×8 pan (still lined with parchment paper), with a baked cookie on the bottom of your pan, pour your finished ice cream on top of the bottom cookie layer and then carefully top with your cookie topper, be careful not to press it too far into the ice cream.
- If you are using store bought ice cream, allow to thaw a bit and spread over your bottom cookie layer, top with your cookie topper and freeze.
- Allow to freeze for 3-4 hours, cut into 8 equal pieces and enjoy!
Gluten Free Ice Cream Sandwiches
Do you need a easy way to beat the heat? These amazing gluten free vanilla ice cream sandwiches are the perfect match for you! Fun and easy to make, fun and easy to eat.
Ingredients
Cookie Base:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/3 cup sugar
- 1/4 cup cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
Vanilla Ice Cream:
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup powdered sugar
- 1 tsp vanilla extract OR 1 vanilla bean pod, beans scraped out
- 1-2 tbsp vodka, optional. See FAQ's.
- OR you can use store bought ice cream!
Instructions
- Line two 8×8 pan with parchment paper, preheat your oven to 350 degrees F and set aside.
- In a large mixing bowl, mix together your almond flour, coconut flour, salt, baking powder, sugar, and cocoa powder. Whisk until well combined.
- Mix in your eggs and vanilla extract, whisk together until everything is smooth and combined. You should have a dough forming. Split into 2 equal parts.
- Evenly spread one dough ball into the bottom of each of your prepared pans and bake for 8-12 minutes. If you only have one pan allow for the first cookie to cool before removing from the pan, and then repeat baking process with second half of dough. One will be the bottom and the other the top of the ice cream sandwich.
- Place your cookies into the freezer and make your ice cream. Whisk together all of your ice cream ingredients and prepare according to your ice cream makers instructions.
- In one 8×8 pan (still lined with parchment paper), with a baked cookie on the bottom of your pan, pour your finished ice cream on top of the bottom cookie layer and then carefully top with your cookie topper, be careful not to press it too far into the ice cream.
- If you are using store bought ice cream, allow to thaw a bit and spread over your bottom cookie layer, top with your cookie topper and freeze.
- Allow to freeze for 3-4 hours, cut into 8 equal pieces and enjoy!
Nutrition
Serving: 1sandwichCalories: 285kcalCarbohydrates: 9gProtein: 9.6gFat: 24.7gFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Gluten Free Ice Cream Sandwiches
How do I store homemade ice cream sandwiches?
wrap individual sandwiches tightly in plastic wrap, then store the individual sandwiches in a zip-lock bag or airtight container. They’ll keep for up to three months in the freezer.
Why should I put in vodka?
Vodka will keep your homemade ice cream from freezing solid when it is in your freezer. If you don’t want to use vodka, just leave your ice cream out on the counter for about 15-20 minutes before eating.
More Recipes You Might Enjoy:
- Gluten Free Low Carb Sugar Free Banana Cream Pie
- Best Gluten Free Keto Cookie Dough Ice Cream
- Easy Homemade 2 Ingredient Vanilla Extract
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- Healthy Sugar Free Keto Chocolate Ice Cream Without Eggs
- Healthy Sugar Free Keto Vanilla Ice Cream Without Eggs
- Easy Keto Gluten Free Key Lime Pie With Cream Cheese
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- Chocolate Recipes
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I just made these, they are in the freezer now. Can’t wait to eat them!
Waiting is the hardest part!