Homemade Ice Cream Sandwiches (Gluten-Free)
GF Cookie Ice Cream Sandwiches are the perfect summer dessert! The soft and tender homemade cookies, mixed with the creamy ice cream, and served with your favorite topping… are delicious! And you can customize them!
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About this recipe
Easy GF Cookie Ice Cream Sandwich is delicious and the best frozen dessert! If you like alfajores, you must try this cookie sandwich filled with dulce de leche.
The soft and tender homemade cookies and creamy ice cream are the perfect match. You can top them with your favorite topping, like caramel sauce or chocolate chips. They are the perfect summer dessert.
They are easy to make and kid-friendly. They also look super cute! It’s ideal to add to your GF frozen desserts.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Butter: unsalted, softened butter.
- Powder Sugar: helps the dough turn out smoother. Blends seamlessly into butter, giving a soft, melt-in-your-mouth texture.
- Egg: room temperature egg is better.
- Ice Cream: use your favorite ice cream flavor. The most common are vanilla and lemon.
- Toppings: top or finish the ice cream cookie sandwich with sprinkles, chocolate nibs or chips, caramel, chocolate sauce, fruit sauce, and so on.
How to make GF Ice Cream Sandwiches
In a large bowl, cream softened butter with the sugar. Add the powdered sugar and beat. Add the egg, oil, and lemon zest and beat until well incorporated.
Add the sifted dry ingredients and integrate everything until you have a homogeneous cookie dough.
Let the dough rest covered in the fridge for at least 1 hour.
Preheat oven to 350°F (180°C).
On a lightly floured (gluten-free flour) surface, roll the dough about 0,5cm/1cm thick, as taste. Cut out into rounds using a 1 or 2-inch round pastry cutter or similar. Repeat the process with the remaining dough.
Place the cookies on a baking sheet with a silicone mat or lightly greased.
Bake for 10/12 minutes or until golden brown. Let cool before removing.
When the cookies are completely cooled, place a scoop of ice cream into one side of one cookie. Top with another cookie and gently press together. Add more ice cream if necessary and smooth out the edges.
Place the cookie sandwich in the fridge for at least 1 hour.
Serve with the desired topping.
Storing
Store the ice cream cookie sandwiches in an air-tight container in the freezer. Better to wrap them in wax paper.
Variations and serving options
These cookie ice cream sandwiches are very versatile, and you can customize them. They pair very well with many toppings or filling options.
- Ice Cream: use your favorite ice cream flavor, like vanilla or lemon.
- Caramel/ Chocolate sauce: Drizzle or fill with caramel or chocolate sauce. It’s delicious.
- Fruit sauce: another favorite option is a fruit sauce, like strawberry or raspberry. Drizzle with the sauce or fill them.
- Sprinkles or chocolate chips: cover them with colorful sprinkles or chocolate chips. They look very cute.
For more related recipes
Gluten-Free Cookie Ice Cream Sandwiches
Ingredients
For the cookies
- 1/3 cup and 2 tablespoons unsalted butter (100gr) softened
- 1/2 cup sugar
- 1/2 cup powdered sugar
- 1 egg room temperature
- 1/3 cup oil
- 2 and 1/2 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
For the filling
- Vanilla ice cream or any flavor
- Optional toppings: caramel, sprinkles, chocolate sauce, chocolate chips, and so on.
Instructions
- In a large bowl, cream softened butter with the sugar. Add the powdered sugar and beat. Add the egg, oil, and lemon zest and beat until well incorporated.
- Add the sifted dry ingredients and integrate everything until you have a homogeneous cookie dough.
- Let the dough rest covered in the fridge for at least 1 hour.
- Preheat oven to 350°F (180°C).
- On a lightly floured (gluten-free flour) surface, roll the dough about 0,5cm/1cm thick, as taste. Cut out into rounds using a 1 or 2-inch round pastry cutter or similar. Repeat the process with the remaining dough.
- Place the cookies on a baking sheet with a silicone mat or lightly greased.
- Bake for 10/12 minutes or until golden brown. Let cool before removing.
- When the cookies are completely cooled, place a scoop of ice cream into one side of one cookie. Top with another cookie and gently press together. Add more ice cream if necessary and smooth out the edges.
- Place the cookie sandwich in the fridge for at least 1 hour.
- Serve with the desired topping.
