Gluten-Free Cookie Ice Cream Sandwiches
GF Cookie Ice Cream Sandwiches are the perfect summer dessert! The soft, tender homemade cookies, mixed with the creamy ice cream, and served with your favorite topping... are delicious! And you can customize them!
Ingredients
For the cookies
- ⅓ cup and 2 tablespoons unsalted butter (100g), softened
- ½ cup sugar
- ½ cup powdered sugar
- 1 egg, room temperature
- ⅓ cup oil
- 2 and ½ cups 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 desired. Cut out into rounds using a 1-inch 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.
Notes
Store the ice cream cookie sandwiches in an air-tight container in the freezer. Better to wrap them in wax paper.