Gluten-Free Ice Cream Sandwiches

These easy Gluten Free Ice Cream Sandwiches are made from scratch with simple ingredients (and tons of possible ice cream combinations!). The perfect summer treat with step by step video.

Summer is on the way, and we are all excited about cool summer treats and frozen drinks!

This is one of the best times of year I think, because the sun is shining and T-shirt weather is hopefully here to stay (but in Manitoba, you never really know!).

Although I have a few gluten free baking recipes here (like these Gluten Free Monster Cookie Cheesecakes and this Gluten-Free Coconut Cake with Cream Cheese Frosting), it’s not something we do all the time.

We don’t have all kinds of specialty flours or “gums” or any of that, but with a brother-in-law who has Celiac disease, I still like to be able to create some simple gluten free desserts that I know will be delicious and not force me to make a run to the store for specialty ingredients.

And so, even though we love our baked goods and aren’t a gluten-free household, this recipe has been tested until perfect and is great for those who want an uncomplicated, gluten free Ice Cream Sandwich recipe that is loved by gluten-loving and gluten-free guests alike!

What makes the perfect Ice Cream Sandwich?

The base:

I’m incredibly picky about my ice cream sandwiches!

I have had a couple of instances at different ice cream places where they have used regular cookies to make an ice cream sandwich, and that is definitely not the way to do it.

Sure, you can, but your favorite chocolate chip cookie recipe is likely too thick, and too firm when frozen to make the perfect Ice Cream Sandwich. You will struggle to bite through two of them, and ice cream will squeeze out everywhere, which doesn’t leave you with much of an ice cream sandwich.

These brownies are thin, and perfectly soft and fudgy enough to bite through while frozen.

The ice cream:

It’s gotta be Chapman’s!

Chapman’s is our favorite ice cream brand, and we love how many options they have for gluten free varieties (can you believe they have a gluten-free Cookies ‘n’ Cream ice cream?!), as well as peanut-free and lactose-free.

There really is something for everyone, and I promise you they are all delicious, even if you’re not gluten/peanut/lactose-free (but I refuse to tell you how many taste tests I’ve done 😉 )

Some of my favorite varieties of Chapman’s for using in these Gluten Free Ice Cream Sandwiches?

Chapman’s Original French Vanilla, Cookies ‘n’ Cream, and Cherry Chocolate! (Though really, any of the Chapman’s Original varieties would be amazing in here!)

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Tips for making the best Gluten Free Ice Cream Sandwiches:

• I tested this recipe a couple times, both with cookies and brownies. We preferred the brownies, and after polling my Instagram friends, brownies definitely won out! If you prefer cookies, I used these Homemade Mint Chocolate Oreo cookies, and the only change I made was to swap the all purpose flour with gluten-free oat flour. They turned out great as well!
• If you’re baking for someone with an allergy or Celiac disease, be sure to clean your entire area and cooking bowls and utensils before beginning to remove allergens. Wash your hands frequently and check every package.
• These Gluten Free Ice Cream Sandwiches aren’t difficult, but they do take time. Give yourself at least 8 hours from start to finish, even though your active time is much less than that.
• It’s important for the brownie layer to be frozen before assembling the ice cream sandwich layers, and it’s important to refreeze the brownie layers with the ice cream before slicing.
• You can make these ice cream sandwiches into squares, rectangles or rounds. I like the look of rounds, but you will end up with some odds and ends (though those never go to waste here!). Squares and rectangles are easy to slice with nothing leftover, so you will get more ice cream sandwiches.

Variations on these Gluten Free Ice Cream Sandwiches:

• You can use any kind of chocolate in these brownies: milk, semisweet or dark! I prefer dark or semisweet chocolate to balance out the sweetness of the ice cream.
• The easiest way to mix up these ice cream sandwiches is to swap out the ice cream for another variety of Chapman’s ice cream. There are so many flavors, that it will take a really long time before you run out of new variations 😉
• If you want to make these extra special, you can roll the ice cream edges in some sprinkles, chopped nuts, or toffee bits!

*This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Gluten Free Ice Cream Sandwiches

written by Ashley Fehr

5 from 13 votes

These easy Gluten Free Ice Cream Sandwiches are made from scratch with simple ingredients (and tons of possible ice cream combinations!). The perfect summer treat with step by step video.

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Prep Time 20 minutes mins

Cook Time 13 minutes mins

Freezing time 5 hours hrs

Total Time 5 hours hrs 33 minutes mins

Cuisine American

Course Dessert

Servings 12 sandwiches

Calories 261cal

Ingredients

• ▢ 140 grams chopped dark chocolate (about ¾ cup chocolate chips)
• ▢ 1/2 cup unsalted butter
• ▢ 1 1/2 cups light brown sugar packed (270-290 grams)
• ▢ 3 large eggs
• ▢ 1/2 cup cocoa powder (50 grams)
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 teaspoon salt
• ▢ 2 litres Chapman's ice cream (gluten free if necessary)

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Instructions

• Preheat oven to 350 degrees F. Spray a large sheet pan (10×15") with non stick spray around the edges, then line with parchment paper, pressing the parchment paper so that it sticks to the sheet pan. Spray the parchment with non stick spray.
• In a large bowl, melt chocolate and butter together in the microwave in 30 second intervals. Remove from the microwave and stir each time.
• Add brown sugar to the melted chocolate and whisk until smooth.
• Add the eggs, one at a time, whisking until completely combined each time.
• Add the cocoa, vanilla and salt and whisk until combined.
• Spread brownie batter evenly into prepared sheet pan, ensuring the edges are not too thin (or they will be crispy and not chewy.)
• Bake at 350 degrees F for 13 minutes or until just set but not overbaked — we want them chewy and soft!
• Cool to room temperature. Place pan in the freezer and freeze until brownies are solid (about 2-3 hours) — this will make it much easier to assemble our ice cream sandwich layers!
• Remove frozen brownies from the freezer and cut in half, cutting parchment as well and leaving with the brownies.
• Top half of the brownie with scoops of ice cream. Allow ice cream to soften for 10 minutes before pressing down into an even layer. Top with remaining brownie layer and freeze until solid – at least 3-4 hours or overnight.
• Use a deep circular cutter to cut round sandwiches, or use a knife to cut into squares or bars.
• Place ice cream sandwiches in an airtight container in the freezer until just before serving (I recommend freezing the cut sandwiches for a couple of hours before serving).

Nutrition Information

Calories: 261cal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 86mg | Potassium: 180mg | Fiber: 2g | Sugar: 31g | Vitamin A: 296IU | Calcium: 71mg | Iron: 1mg

Keywords ice cream sandwiches

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