Ice Cream Sandwiches are easy to make and a classic summertime treat! Vanilla ice cream layered between two chocolate cookies will bring you right back to childhood!

I’ve been wanting to re-create a homemade, gluten & grain free version, of these classic summertime treats for a long time, but just didn’t have the reason to do them, until recently! My son’s 9th birthday was the perfect excuse to make a super special {and delicious} treat! They were even better than I imagined and were a total hit with the whole family! My daughter’s birthday is over 6 months away and she’s already requesting that she wants these as her treat too! I have a feeling we’ll be making these all summer long!

How To Make Ice Cream Sandwiches At Home

These treats might seem intimidating, but I promise they are not! It’s a serious bonus that they are naturally grain and gluten free and can also be made dairy free, if needed!

• In a large mixing bowl, whisk together almond flour, coconut sugar, cocoa powder, coconut flour, baking soda and salt.

• Add in the butter (or coconut oil, if needing a dairy free version) and incorporate with a wooden spoon. Make sure and break up the butter or coconut oil so that is is not in chunks. As you are doing this, the mixture will start to clump together and be very crumbly.

• Next, add in egg and milk (I used whole milk, but dairy free milk will work too) and continue mixing with a wooden spoon until dough comes together to form a ball. Then split dough into 2 smaller balls so that it’s easier to work with.

• Place 1/2 of the dough on countertop covered in tapioca flour. Rub tapioca flour on rolling pin and roll dough out to about a 1/4 inch thick. Using a 2 1/2 inch circle cookie cutter, cut dough.

• Re-roll and continue cutting until both balls of dough have been used. You should be able to make 18 cookies. Transfer cookies to a parchment paper lined baking sheet. Cookies will not spread out as they are baking, so you can place them fairly close together.

• Bake cookies at 350 degrees for 10 minutes. Transfer from baking sheet to a cooling rack and let cool completely.
• Once cookies are cooled, you can fill them with your ice cream of choice!
• Take one cookie and place 1 scoop of ice cream on it and then place another cookie on top, making a sandwich! I used traditional vanilla ice cream (store bought) for these, but any flavor would be delicious, including dairy free!

How Do You Freeze Ice Cream Sandwiches

If you aren’t making and serving all your sandwiches at once, you can freeze them right away for later. It works best if you wrap each individual sandwich in parchment paper and then freeze in an airtight container. They will store better this way. If you put them all into a container together, they will melt and freeze together.

If you’re looking for other grain and gluten free sandwich cookies, I recommend these pumpkin whoopie pies!

Print

Ice Cream Sandwiches {grain & gluten free}

Ice Cream Sandwiches are easy to make and a classic summertime treat! Vanilla ice cream layered between two chocolate cookies will bring you right back to childhood!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 9

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup cocoa powder
• 3 tbsp coconut flour
• 1/2 cup coconut sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup butter or coconut oil
• 1 egg
• 1 tbsp milk any kind
• tapioca flour for rolling
• 9 scoops ice cream

Instructions

1. In a large mixing bowl, whisk together almond flour, cocoa powder, coconut flour, coconut sugar, baking soda and salt. 

   Add in butter (or coconut oil) with a wooden spoon, making sure to work out the clumps. Mixture will start to come together and will look very crumbly. 

   Add in egg and milk and continuing mixing with a wooden spoon until dough come together in a ball. 

   Divide dough into 2 smaller balls so that it's easier to work with.

   Place 1 ball of dough on countertop coated in tapioca flour. Rub tapioca flour on rolling pin and roll out dough to about 1/4 inch thickness. Cut dough into circles using a 2 1/2 inch cookie cutter. Continue rolling and cutting until you have used all the dough, making 18 cookies. 

   Place cookies on a parchment paper lined baking sheet. Cookies will not spread out as they bake so you can place cookies close together. 

   Bake cookies at 350 degrees for 10 minutes. 

   Transfer cookies from baking sheet to a cooling rack and let cool completely. 

   When ready to fill, take 1 cookie and place a scoop of ice cream (any flavor) on the inside of the cookie then place another cookie on top and squish together, making a sandwich. 

   If not eating right away, wrap each individual cookie in parchment paper and store in an airtight container, in the freezer.