Nothing beats delicious ice cream sandwiches on hot summer days, so you've got to make these homemade ice cream sandwiches as the perfect summer treat! These Gluten Free Dairy Free Ice Cream Sandwiches contain a dairy free ice cream that is sandwiched between gluten free chocolate cookie layers. And just like when you are a kid, they are stick to your fingers delicious!
Welcome to my healthy ice cream sandwich series where I'm taking ice-cream truck classics and making healthier versions or ice cream sandwich versions! I am so excited about this one. What's summer without a delicious ice cream sandwich? Not as enjoyable, that's what. So join me for this series where I'll be sharing a new gluten-free ice cream sandwich flavor each week. We are kicking things off with the classic, but I have a ton of fun and unique flavor combos in these series, all linked below. Every single sandwich will be gluten free, dairy free, and refined sugar free.
I'm teaching you how to make healthier and allergy friendly ice cream sandwiches this summer and you don't want to miss out! Make sure you are subscribed to my newsletter or following me on Instagram, TikTok, and/or Pinterest so that you don't miss a flavor. I can't wait for you to make some of these healthy ice cream sandwiches. Make sure to share a photo on social media and tag me if you do make these!
What Makes These Gluten Free Ice Cream Sandwiches Healthier
- They are gluten free, dairy free, and refined sugar free making them lower inflammation than the store bought variety. Perfect for my autoimmune friends!
- There are no additives or flavorings, these gluten-free ice cream sandwiches are made with whole food ingredients with no weird ingredients.
- Each component of these ice cream sandwiches is made from scratch with simple ingredients for a truly homemade, wholesome summer treat. You can, of course, use store-bought ice cream to save you some time.
Gluten Free Dairy Free Ice Cream Sandwiches 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 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.
- 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).
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
Gluten free ice cream sandwiches are not the easiest to make. It took 4 tries before I nailed the cookie base. The cookies can't be too firm and dry, nor can they be too light and fluffy, so ingredient substitutions aren't recommended. There are a few swaps you can make if necessary, though.
- 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.
- Butter: I used Miyoko's plant-based butter in this recipe which worked perfectly. Regular butter would also work if you can tolerate dairy. Melted coconut oil should also work in this recipe, but I have not tested it.
- Sugar: To keep this gluten-free ice cream sandwich recipe refined sugar free and slightly healthier, I used coconut sugar. Coconut sugar can behave slightly differently than other sugars. I have not tested any other sweeteners in this recipe.
- Milk: Any milk should do- 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 be safe!
How To Serve and Store These 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!
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.
FAQ
Can I make vegan ice cream sandwiches?
Although you can make and use a vegan ice cream in these gluten free dairy 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!
What's the best store bought ice cream for this recipe?
Whatever your favorite brand of ice cream is, will work! There is no specific brand that I recommend over another.
More Ice Cream Sandwich Recipes
Banana Pudding Ice Cream Sandwiches
Strawberry Shortcake Ice Cream Sandwiches
Golden Milk Ice Cream Sandwiches
Blackberry Swirl Ice Cream Sandwiches
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 & 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 (dairy free) 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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