Gluten-Free Ice Cream Cookie Sandwiches
Treat yourself to the ultimate summertime indulgence with these Gluten-Free Ice Cream Cookie Sandwiches, a delightful twist on a classic dessert. Featuring soft, chewy cookies made with gluten-free all-purpose flour and rich chocolate chips, these sandwiches are perfectly paired with creamy vanilla ice cream for a match made in dessert heaven. With only 20 minutes of prep time, these homemade sandwiches are easy to whip up and will wow your guests at BBQs, picnics, or family dinners. Whether you're following a gluten-free diet or simply looking for a deliciously nostalgic treat, these ice cream cookie sandwiches are freezer-friendly and customizable. Enjoy the irresistible combination of textures and flavors in every bite!
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 115 grams Unsalted butter, softened
- 150 grams Brown sugar, packed
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 150 grams Gluten-free chocolate chips
- 1 liter Vanilla ice cream
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
Add the egg and vanilla extract to the butter mixture, beating until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the gluten-free chocolate chips.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Once the cookies have cooled completely, take a generous scoop of vanilla ice cream and sandwich it between two cookies, pressing gently.
Wrap each ice cream sandwich in plastic wrap and place them in the freezer for at least 30 minutes to firm up before serving.
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.8 g | 242% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 604.0 g | 220% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 351.5 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 847 mg | 65% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1600 mg | 34% | |
*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.
