These Gluten Free Dairy Free Ice Cream Sandwiches are everything you loved about the ice cream truck classic, but made without dairy, gluten or refined sugar. Creamy vanilla ice cream is layered between soft, fudgy chocolate cookies with that iconic stick-to-your-fingers experience. These are the allergy friendly summer dessert you need to keep stacked in your freezer all season long.
Nothing beats a delicious ice cream sandwich on a hot summer day, but if you have food allergies, you may feel like you're missing out. Not anymore! Welcome to my healthy ice cream sandwich series where I'm taking ice-cream truck classics and making healthier, allergy friendly versions. I am so excited about this recipe. What's summer without a delicious ice cream sandwich? Not as enjoyable, that's what. We are kicking things off with the classic, but I have a ton of fun and unique ice cream treats in this series, all linked below. Every single sandwich is gluten free, dairy free, and refined sugar free.
It took me four tries to perfect the cookie base (not too firm, not too cakey, just right) so that these homemade ice cream sandwiches taste like the original. I absolutely nailed it so that you can enjoy this childhood favorite all summer long.
Why You'll Love these Gluten Free Dairy Free Ice Cream Sandwiches
- Gluten free and dairy free by design: this recipe is built from the ground up to be allergy friendly with gluten free cookies and dairy free ice cream.
- Refined sugar free: we don't need refined sugar and a sugar crash to have a good time (is that really a good time?), these sammies are sweetened with coconut sugar so you get all the indulgence without the refined sugar spike.
- Whole food ingredients: no weird additives, no artificial flavors, just ice cream sandwiches made from scratch with simple ingredients for a truly homemade, wholesome summer treat.
- Make ahead friendly: make a batch on Sunday and pull one out of the freezer all week (or summer) long. These ice cream bars are good for 3 months in the fridge!
- A whole series of sandwiches: this classic is just the beginning! I have a number of other ice cream sandwiches linked below and will keep adding to the list as I develop more flavors. If there is an ice cream sandwich flavor you'd love to see, let me know in the comments!
More Gluten Free Dairy Free Ice Cream Sandwich Recipes
Banana Pudding Ice Cream Sandwiches
Strawberry Shortcake Ice Cream Sandwiches
Golden Milk Ice Cream Sandwiches
Blackberry Swirl Ice Cream Sandwiches
Gluten Free Dairy Free Ice Cream Sandwich Ingredients
- Gluten free flour: be sure to use a 1:1 gluten free all purpose flour blend with xanthan gum.
- Tapioca starch: this helps lighten up the cookie base for the perfect texture.
- Cocoa powder: be sure to use unsweetened cocoa powder, which adds the rich chocolate flavor for the chocolate cookies.
- Coconut sugar: an unrefined sweetener for the cookie base.
- Dairy free butter: keep this recipe dairy free by using a plant-based butter or coconut oil. If you tolerate dairy, feel free to use regular butter.
- Eggs: you'll need one egg and one egg yolk.
- Non-dairy milk: stick to a plant-based milk to keep this recipe dairy free.
- Vanilla extract, baking powder, salt
- Vanilla Ice Cream: click to get the recipe for my homemade creamy vanilla ice cream or use your favorite store bought variety for ease (stick to a dairy-free option to keep these sammies fully dairy free). You can also make a double batch of my Ninja Creami Vegan Vanilla Ice Cream if you prefer!
How to Make Gluten Free Dairy Free Ice Cream Sandwiches
- If you're making homemade ice cream, be sure to make it ahead of time.
- For the cookie base, preheat the oven to 350F.
- Whisk the flours, cocoa powder, baking powder, and salt together in a medium bowl and set aside.
- Beat together the melted butter and sugar in a large bowl until combined. Add remaining wet ingredients and beat to combine.
- Add the dry ingredients to the wet and mix until just combined.
- Line a baking sheet with parchment paper then spread the batter evenly over the baking sheet.
- Bake cookie base for 10 minutes then let cool completely before cutting in half.
- Lay half of the cookie base on top of a large sheet of plastic wrap on a baking sheet, plate, or cutting board that fits in your freezer.
- Use an offset spatula to spread the vanilla ice cream over half of the cookie base in an even layer. Add the top cookie layer, evening out the outer edges of the ice cream layer as needed.
- Wrap tightly in plastic wrap and place in freezer on a flat surface to set for at least 3 hours, preferably overnight.
- Use a sharp knife to cut the ice cream sandwiches into individual bars.
Substitutions and Variations
After 4 rounds of testing, I've found these gluten-free ice cream sandwiches work best as written. That said, here are the swaps to consider without affecting the final result:
- Butter: Regular butter works if you can tolerate dairy. Melted coconut oil also works in this recipe.
- Sugar: To keep this ice cream sandwich recipe refined sugar free, I used coconut sugar. Coconut sugar can behave slightly differently than other sugars. I have not tested any other sweeteners in this recipe, but light brown sugar should work.
- Milk: Any milk will work- dairy free or otherwise!
- Ice cream: I love making my own homemade ice cream whether that is in a traditional ice cream maker or in the Ninja Creami, but you can use store-bought ice cream, as well. Buy 2 pints to have enough!
- Variations: If you want to switch up these classic ice cream sandwiches, try your favorite ice cream flavor. Mint chocolate chip or strawberry would pair great with the chocolate cookie. Or add some chocolate chips to the batter or ice cream. Roll the edges in chocolate chips, coconut, or nuts!
How To Serve and Store Gluten Free Dairy Free Ice Cream Sandwiches
Serve: I like to let my ice cream sandwiches sit for a couple of minutes at room temperature to soften the ice cream, but that is a personal preference. Just don't let them sit out too long or they'll melt! You can also roll the edges in sprinkles, mini chocolate chips, or nuts to personalize these sandwiches.
Make ahead: these gluten free ice cream sandwiches are fantastic for summer holidays, BBQ's, or celebrations. Make a batch (or two) up to 3 days ahead of time for best taste and texture, then pull them out 5 minutes before serving.
Store: Once you have sliced the ice cream sandwiches, wrap each individually in plastic wrap, parchment paper, or wax paper. You can then place all of the sandwiches into a large ziplock bag or freezer container and store in the freezer until ready to eat. They freeze well for up to 3 months.
Tips for the Best Gluten Free Dairy Free Ice Cream Sandwiches
- Let the cookie cool completely before assembling. This is the most important step. A warm cookie will melt your ice cream immediately. Wait the full hour minimum or until the cookie is cool to the touch.
- Soften the ice cream to the right consistency. You want it spreadable like thick peanut butter, not melted. 10-30 minutes out of the freezer depending on your kitchen temperature will soften the ice cream enough to work with.
- Work quickly during assembly. Make sure to have everything prepped and ready before you start. Once the ice cream softens it moves fast.
- Use an offset spatula for even spreading. This little tool will help you spread the ice cream evenly and allow you to straighten the edges. If you don't have one, that's okay! Using a flat silicone spatula will work too.
- Freeze on a completely flat surface. Even a slight tilt in the freezer can mean your ice cream layer will be uneven. Make space before you start assembling and ensure the surface you'll be placing in the freezer fits!
- Let them freeze overnight if possible. 3 hours is the minimum, but overnight makes sure the ice cream is solid. This gives you much cleaner cuts and better texture.
- Use a warm knife for cutting. Run your knife under hot water and dry it before slicing for clean cuts without cracking the cookie.
FAQ
Yes, they are gluten free as written! Just be sure to check ingredient labels.
They are dairy free as written, as long as you use dairy free butter and milk.
Although you can make and use a vegan ice cream in these gluten free ice cream sandwiches, I have not tested a vegan version of the cookie base. The cookie does require eggs. If you try making a vegan version, please leave a comment and let us know how it went!
You sure can! Save time by using your favorite store bought vanilla ice cream and just bake the cookie.
The cookie layer is delicate and this can happen during assembly or cutting. These are homemade ice cream sandwiches, they won't be perfect and that's what makes them so special. Cracks are okay, but to minimize them, warm a knife under hot water then wipe dry before slicing.
Yes, you can make the cookie base the day before assembly so it has time to fully cool. Just remember you'll need time for the ice cream sandwiches to set too.
They're good for up to 3 months in the freezer if stored correctly. Wrap and freeze each sandwich in plastic wrap, wax paper, or parchment paper and store in a freezer safe container.
Absolutely! Any ice cream flavor works with the chocolate cookie base. Mint chocolate chip, strawberry, cookies and cream, or even my Ninja Creami Vegan Cinnamon Ice Cream would be incredible. The chocolate cookie pairs well with just about everything!
Let the sandwiches freeze completely then use a sharp knife warmed under hot water and wiped dry. Slice in one smooth motion rather than sawing back and forth. Repeat the warm knife step between cuts for the cleanest results.
If you try this recipe, please leave a review and let me know what you thought! If you have any questions, leave a comment below. I hope you love this recipe as much as I do.
Gluten Free Dairy Free Ice Cream Sandwiches
Equipment
Ingredients
Cookie Base
- ½ cup 1:1 gluten free flour
- 2 tablespoon tapioca starch
- ⅓ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (vegan) melted butter or coconut oil
- ¾ cup coconut sugar
- 1 egg
- 1 egg yolk
- 2 tablespoon milk of choice
- 2 teaspoon vanilla extract
Ice Cream
- homemade vanilla ice cream* OR
- 2 pints Ninja Creami vanilla ice cream OR
- 2 pints store bought vanilla ice cream
Instructions
Ice Cream
- If you are making your own ice cream, be sure to make this ahead of time so it is ready to go. You will want to take the ice cream out about 10-30 minutes before ready to use (depending on how hot your kitchen is) so it is nice and soft.
Cookie Base
- Preheat oven to 350F.
- Whisk the flours, cocoa powder, baking powder, and salt together in a bowl and set aside.
- Beat the melted butter and sugar together until combined. Add the egg, egg yolk, milk, and vanilla and beat to combine.
- Add the dry ingredients to the wet and beat on low until just combined.
- Line a 10x15inch baking pan with parchment paper (You could get away with using a bigger pan and not spreading the batter all the way out or use a 9x13 inch baking dish. Your cookies will just be slightly thicker and sandwiches slightly smaller).
- Spread the batter out evenly over the baking pan, trying to get even edges and a nice thin layer.
- Bake the cookie base for 10 minutes.
- Let the base completely cool for at least an hour before assembling the sandwiches.
Assembly
- Pull your ice cream out of the freezer 10-30 minutes before ready to assemble. You don't want it to be melted, but it should be very soft and spreadable.
- Place a medium cutting board or flat plate that is freezer safe (and fits into your freezer- check this before starting!) on the counter. Next, place two long pieces of plastic wrap in a cross over the cutting board.
- Trim the edges of your ice cream sandwich cookie base if desired then cut in half. GENTLY slide one half into the middle of your cutting board/plastic wrap.
- Spread your homemade ice cream or about 1.5-2 pints of vanilla ice cream of choice over one half of the cookie base. Work gently and use as much or as little ice cream as you want. I like about an inch thick of ice cream.
- Adding the top part of the cookie is hard since it is fragile, but do your best to flip the other half of the cookie base onto the top of your ice cream. Line everything up then tightly wrap up the sandwiches in the plastic wrap. Wrapping tightly holds everything together while the ice cream is soft. The plate/cutting board provides a sturdy support as the sandwiches freeze.
- Place the sandwiches in the freezer for at least 4-6 hours, preferably overnight to allow the ice cream to fully set.
- When ready, slice into 8 sandwiches.
- I like to wrap each sandwich individually in plastic wrap or parchment paper then store in a freezer safe bag or container until ready to eat. Pull one out on a hot summer afternoon and enjoy!
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