Gluten-Free Classic Ice Cream Sandwich
Indulge in the timeless delight of a **Gluten-Free Classic Ice Cream Sandwich**, a dessert that combines chewy, chocolatey cookies with creamy vanilla ice cream for a nostalgic treat everyone can enjoy. Perfectly crafted with a gluten-free all-purpose flour blend and unsweetened cocoa powder, these soft, homemade cookies sandwich a generous layer of gluten-free vanilla ice cream for a heavenly balance of texture and flavor. Quick to prepare with a total of only 30 minutes of active effort, this recipe is ideal for summer gatherings, after-dinner indulgences, or a fun DIY family project. Each sandwich is freezer-friendly, making them a convenient treat anytime the craving strikes. Whether you follow a gluten-free diet or simply love a classic, this is a dessert that will impress and delight!
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Recipe Information
Ingredients
- 150 grams Gluten-free all-purpose flour blend
- 60 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 500 milliliters Gluten-free vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
In a large bowl, beat the unsalted butter using an electric mixer until creamy. Gradually add the granulated sugar and brown sugar, beating until the mixture is light and fluffy.
Add the egg and vanilla extract to the butter and sugar mixture, beating until well combined.
Gradually mix in the dry ingredients until a dough forms. The dough should be stiff enough to hold its shape.
Divide the dough into 12 equal portions and roll each into a ball. Place them on the prepared baking sheet and press down slightly to form discs.
Bake the cookies for about 8-10 minutes until set but still soft. Remove from the oven and allow them to cool completely on a wire rack.
Once the cookies have cooled, remove the gluten-free vanilla ice cream from the freezer and let it soften slightly at room temperature for a few minutes.
To assemble the ice cream sandwiches, take one cookie and place a generous scoop of vanilla ice cream on the flat side. Top with another cookie, pressing gently to spread the ice cream evenly between them.
Repeat with the remaining cookies and ice cream to make 6 sandwiches. Wrap each sandwich individually in plastic wrap or parchment paper and freeze for at least 1 hour before serving for best results.
Nutrition Facts
Calories |
3220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.1 g | 213% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 439.9 g | 160% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 256.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 786 mg | 60% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2077 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
