10 Gluten Free Ice Cream Sandwich Recipes for Hot Days

Let’s beat the heat with a cool treat that everyone can enjoy: gluten-free ice cream sandwiches! Whether you’re avoiding gluten by choice or necessity, these 10 recipes are the perfect summer indulgence. From classic chocolate chip to fruit-filled variations, there’s a flavor for every craving. Ready to dive in? Let’s get scooping!

Chocolate Chip Cookie Ice Cream Sandwich

Kids and adults alike will love these gluten-free chocolate chip cookie ice cream sandwiches. The cookies are soft and chewy, perfectly pairing with creamy vanilla ice cream. Let's dive into the method.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 ½ cups (210g) gluten-free all-purpose flour blend (I like one with xanthan gum)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened (room temperature is key)
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg, at room temperature (cold eggs can seize the batter)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips (I use Guittard for melty pools)
• 1 pint (about 2 cups) vanilla ice cream, slightly softened (store-bought or homemade)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Tip: For even baking, rotate pans halfway through.
2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: Don't skip creaming—it aerates the dough for tender cookies.
4. Add the room-temperature egg and vanilla extract, beating until well combined. Scrape down the sides as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Overmixing can make the cookies tough.
6. Fold in the chocolate chips with a spatula. The dough will be slightly sticky—that's fine.
7. Chill the dough in the refrigerator for 30 minutes. Tip: Chilling prevents spreading and boosts flavor.
8. Using a 2-tablespoon cookie scoop, portion dough onto prepared baking sheets, spacing 2 inches apart.
9. Bake for 10-12 minutes, until the edges are golden and the centers look slightly undercooked. They will set as they cool.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cookies are cool, place one cookie upside down. Scoop about ¼ cup of slightly softened vanilla ice cream onto it, then top with another cookie (right side up). Gently press to spread the ice cream to the edges.
12. Wrap each sandwich in plastic wrap and freeze for at least 1 hour to firm up before serving. Tip: This makes them easier to slice or eat.

Serving these sandwiches straight from the freezer gives a firm, creamy bite; if you prefer a softer ice cream, let them sit for a couple minutes. The chewy cookies and smooth ice cream create a delightful contrast—perfect for a hot day.

Peanut Butter Cookie Ice Cream Sandwich

Undeniably, the best summer treat is a homemade ice cream sandwich. These gluten-free peanut butter cookies are chewy and rich, and when paired with creamy chocolate ice cream, they become a crowd-pleasing dessert you can whip up in no time.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1 cup creamy peanut butter (I prefer natural no-stir for best texture)
• 1 cup granulated sugar (organic cane sugar gives a nice caramel note)
• 1 large egg (room temperature helps the dough come together smoothly)
• 1 teaspoon vanilla extract (pure vanilla, not imitation)
• ½ teaspoon baking soda (optional, but gives a slight lift)

For Assembly

• 1 pint chocolate ice cream (good quality, softened slightly for easy spreading)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup peanut butter and 1 cup granulated sugar. Stir with a spatula until fully blended — the mixture will be thick and crumbly.
3. Add 1 room-temperature egg and 1 teaspoon vanilla extract to the bowl. Mix until the dough becomes smooth and cohesive. Tip: If the dough seems too oily, add the baking soda now for extra stability.
4. Stir in ½ teaspoon baking soda if using. The dough should be slightly stiff but scoopable.
5. Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Use a fork to gently flatten each ball in a crisscross pattern — dip the fork in sugar to prevent sticking.
6. Bake for 10-12 minutes, until the edges are golden and the centers look slightly underdone. They will continue to set as they cool. Transfer to a wire rack and let cool completely — about 20 minutes.
7. Once cookies are fully cool, scoop about ¼ cup of softened chocolate ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and gently press until the ice cream reaches the edges. Tip: Work quickly so the ice cream doesn't melt too much.
8. Place assembled sandwiches on a baking sheet and freeze for at least 1 hour, until firm. This step is crucial for a clean slice and easy handling.
9. After freezing, wrap each sandwich individually in plastic wrap for storage, or serve immediately.

Melting slightly as you bite, the combination of salty-sweet peanut butter and cold chocolate is irresistible. For an extra crunch, roll the edges of the ice cream in mini chocolate chips or chopped peanuts before freezing — a fun twist that adds texture and visual appeal.

Oatmeal Cookie Strawberry Ice Cream Sandwich

You might think homemade ice cream sandwiches are daunting, but these gluten-free oatmeal cookie ones are surprisingly easy. Follow my methodical steps for a chewy, creamy treat that will impress everyone.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

For the Oatmeal Cookies

• 1 1/2 cups gluten-free rolled oats (I use thick-cut for better texture)
• 1 cup almond flour (gives a tender, nutty flavor)
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened (European-style preferred)
• 1/2 cup packed light brown sugar (for moisture and chew)
• 1 large egg, at room temperature (room temp ensures even mixing)
• 1 tsp pure vanilla extract

For Assembly

• 1 pint strawberry ice cream, slightly softened (choose a high-quality brand)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. This ensures easy release and even baking.
2. In a medium bowl, whisk together the gluten-free rolled oats, almond flour, baking soda, and salt until well combined. Set aside.
3. In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Tip: Butter should be soft but not melted; press it with a finger to check.
4. Add the room temperature egg and vanilla extract, beating until fully incorporated. Scrape down the sides of the bowl.
5. Gradually add the dry ingredients to the wet, mixing on low speed just until no streaks remain. Tip: Overmixing develops gluten-free batters differently; stop as soon as combined for tender cookies.
6. Using a 1.5-tablespoon cookie scoop, portion the dough and place balls 2 inches apart on the prepared sheets.
7. Bake for 10-12 minutes, until edges are golden and centers are set but soft. Tip: Rotate pans halfway through for even browning.
8. Let cookies cool on pans for 5 minutes, then transfer to a wire rack to cool completely. They must be fully cool to avoid melting the ice cream.
9. Once cool, scoop about 1/4 cup of slightly softened strawberry ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to spread ice cream to edges.
10. Repeat with remaining cookies and ice cream. Freeze sandwiches for at least 30 minutes before serving to firm up. Store leftovers in the freezer.

Zesty and cool, these sandwiches boast a wonderful contrast of chewy oatmeal cookies and creamy strawberry ice cream. For a fun twist, roll the ice cream edge in mini chocolate chips or chopped nuts. Enjoy within a week stored in the freezer.

Coconut Cookie Mango Ice Cream Sandwich

Don't let the heat get you down; these ice cream sandwiches are the perfect cool treat. They combine chewy gluten-free coconut cookies with a refreshing mango sorbet for a tropical escape.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the cookies

• 1 cup shredded unsweetened coconut (I like using fine shred for better texture)
• 1/2 cup coconut flour (or almond flour for a different nutty flavor)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted (measured solid then melted)
• 1/3 cup maple syrup (or honey; I prefer maple for its mild flavor)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the filling

• 2 cups mango sorbet (store-bought or homemade; let it soften slightly for easy spreading)

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together shredded coconut, coconut flour, baking powder, and salt. Tip: When measuring coconut flour, spoon it into the cup and level off—it's very absorbent.
3. In a large bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
4. Pour the dry ingredients into the wet and stir until a thick dough forms. It should hold together when pressed.
5. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Flatten each ball slightly with the back of a spoon to about 1/2-inch thick. Tip: Dampen the spoon to prevent sticking.
7. Bake for 10-12 minutes, until edges are golden brown. Centers will still be soft.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
9. Once cookies are cool, take two cookies and spread about 1/4 cup of softened mango sorbet on the flat side of one cookie.
10. Top with the second cookie, flat side down, and gently press together. Repeat with remaining cookies.
11. Place assembled sandwiches on a baking sheet and freeze for at least 1 hour until sorbet is firm.
12. Wrap individually in plastic wrap or wax paper if storing longer.

With their crispy edges and chewy centers, these coconut cookies provide the perfect contrast to the creamy, fruity sorbet. For an extra tropical touch, you can roll the edges of the sorbet in toasted coconut flakes before freezing.

Almond Flour Cookie Coffee Ice Cream Sandwich

There's nothing quite like a homemade ice cream sandwich, and this gluten-free version uses tender almond flour cookies with a rich coffee ice cream filling. The cookies have a nutty, buttery flavor that pairs beautifully with the bold coffee. Plus, they're incredibly easy to make!

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1 ½ cups almond flour (I like Bob's Red Mill for consistent texture)
• ¼ cup coconut sugar (or brown sugar, if you prefer)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 large egg, at room temperature (room temp helps it mix evenly)
• 2 tablespoons coconut oil, melted and cooled (or unsalted butter, melted)
• 1 teaspoon vanilla extract

For Assembly

• 1 pint coffee ice cream (or any flavor you love—I use a good-quality brand)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. (Tip: For even baking, use a light-colored baking sheet.)
2. In a medium bowl, whisk together almond flour, coconut sugar, salt, and baking soda. Make sure there are no lumps.
3. In a small bowl, whisk the room-temperature egg, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry mixture and stir with a spatula until a soft, cohesive dough forms. The dough will be slightly sticky.
5. Scoop the dough into 8 equal portions, about 1 ½ tablespoons each. (Tip: Use a cookie scoop for uniform sizes.) Place them on the prepared baking sheet, spacing 2 inches apart.
6. Using your palm or the back of a spoon, gently flatten each dough ball to about ½-inch thick. These cookies spread minimally, so shape them as desired.
7. Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set. (Tip: Don't overbake—almond flour cookies can dry out quickly. They'll continue to firm up as they cool.)
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They must be completely cool before assembling, or they may crack.
9. Once cookies are cool, place 4 cookies upside down on a plate or small baking sheet. Scoop about ¼ cup of coffee ice cream onto each of those cookies.
10. Top each with another cookie, right side up, and gently press to form a sandwich. (Tip: If the ice cream is too hard, let it sit at room temperature for 5 minutes to soften slightly.)
11. Freeze the sandwiches for at least 1 hour to firm up. For longer storage, wrap each sandwich individually in plastic wrap and keep in an airtight container.

Keep these sandwiches in the freezer for up to a week, but they're best enjoyed within a day or two, when the cookies are still slightly chewy and the ice cream is perfectly firm. The almond flour gives a tender, almost shortbread-like texture that contrasts beautifully with the creamy, cold coffee center.

Gluten-Free Brownie Mint Chocolate Chip Ice Cream Sandwich

Dreamy summer days call for a treat that combines fudgy brownies with cool, creamy ice cream. This gluten-free version uses a mint chocolate chip twist for a refreshingly indulgent dessert that's surprisingly simple to make.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 22 minutes

Ingredients

For the gluten-free brownies

• 1/2 cup (1 stick) unsalted butter, cut into pieces (I prefer European-style for richer flavor)
• 1 cup granulated sugar
• 2 large eggs, at room temperature (room temp helps them incorporate better)
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder (Dutch-process gives a deeper color)
• 1/2 cup gluten-free all-purpose flour blend (with xanthan gum included)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For assembly

• 2 pints mint chocolate chip ice cream, slightly softened (allow 10 minutes on counter)

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting.
2. In a medium saucepan over low heat, melt the butter completely. Remove from heat immediately to prevent browning.
3. Stir the granulated sugar into the melted butter until well combined. Let the mixture cool for 2 minutes so it doesn't cook the eggs.
4. Whisk in the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until smooth.
5. In a separate small bowl, whisk together the cocoa powder, gluten-free flour blend, salt, and baking powder. This ensures even distribution of leavening.
6. Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula just until no streaks remain. Do not overmix; gluten-free batters can get tough.
7. Pour the batter into the prepared pan and spread evenly with the spatula. Tap the pan gently on the counter to release air bubbles.
8. Bake for 20-22 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The edges should be set. Tip: For fudgier brownies, pull them at 20 minutes.
9. Let the brownies cool completely in the pan on a wire rack, about 1 hour. For faster cooling, refrigerate for 30 minutes.
10. Once cool, lift the brownie block out using the parchment overhang and place on a cutting board. Cut into 16 equal squares (4 rows by 4 rows).
11. Take half the squares (8 pieces) and place them on a parchment-lined baking sheet. Top each with a generous scoop of slightly softened mint chocolate chip ice cream (about 1/4 cup per sandwich).
12. Place the remaining 8 brownie squares on top of the ice cream, pressing down gently to form sandwiches. Freeze for at least 2 hours until firm. Tip: Wrap each sandwich individually in plastic wrap for easy storage.

Homemade ice cream sandwiches like these have the perfect contrast: chewy, rich brownies against creamy, minty ice cream. For a fun twist, roll the edges in crushed gluten-free chocolate cookies or sprinkles before freezing. Serve straight from the freezer for a satisfying crunch that's worth every bite.

Lemon Cookie Blueberry Ice Cream Sandwich

Baking a batch of these Lemon Cookie Blueberry Ice Cream Sandwiches is like capturing summer in a freezer-friendly treat. The bright, tangy lemon cookies pair perfectly with creamy blueberry ice cream, creating a dessert that's both refreshing and indulgent. Trust me, once you try these, you'll never go back to store-bought.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 ½ cups gluten-free all-purpose flour (I prefer a blend with xanthan gum for structure)
• ½ cup almond flour (adds moisture and a nutty note)
• 1 teaspoon baking powder (make sure it's fresh)
• ¼ teaspoon fine sea salt
• ½ cup unsalted butter, softened (let it sit out for 30 minutes)
• ¾ cup granulated sugar (I like organic cane sugar)
• 1 large egg, at room temperature (important for even mixing)
• 2 tablespoons fresh lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice (squeezed after zesting)
• 1 teaspoon vanilla extract
• 1 pint (2 cups) blueberry ice cream, slightly softened (homemade or good quality store-bought)
• Optional: ¼ cup powdered sugar for dusting

Instructions

1. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, and salt until well combined.
2. In a large bowl, using an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
3. Add the room-temperature egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat on medium until fully incorporated, scraping down the sides as needed.
4. Gradually add the flour mixture to the wet ingredients, mixing on low just until a soft dough forms. Do not overmix.
5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 days. This chilling step is crucial for easy handling.
6. Preheat your oven to 350°F and line two baking sheets with parchment paper.
7. Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared sheets. Flatten each ball slightly with the bottom of a glass to about ¼-inch thickness.
8. Bake for 10-12 minutes, until the edges are lightly golden. The centers should still look slightly soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Once the cookies are completely cool, take the blueberry ice cream out of the freezer and let it soften for 5-10 minutes until spreadable but not melted.
10. Scoop about 2 tablespoons of ice cream onto the flat side of one cookie. Top with another cookie, flat side down, and gently press to spread the ice cream to the edges. Smooth any excess with a small spatula.
11. Place the assembled sandwiches on a baking sheet and freeze for at least 1 hour until firm. For longer storage, wrap each sandwich in plastic wrap and keep in the freezer.
12. If desired, dust with powdered sugar just before serving.

How delightful these little sandwiches are! The lemon cookies stay crisp yet tender, while the blueberry ice cream provides a creamy, fruity contrast. Serve them straight from the freezer on a hot day – the texture is perfect, and the flavors meld beautifully.

Cinnamon Cookie Apple Ice Cream Sandwich

Don't let the gluten-free label fool you—these cinnamon cookies are irresistibly chewy and spiced just right. Paired with a homemade apple cider ice cream that’s creamy with a hint of tang, this ice cream sandwich is a fall-inspired treat any time of year. I'll walk you through each step so even a beginner can nail it.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 15 minutes

Ingredients

For the Cinnamon Cookies

• 1 1/2 cups gluten-free all-purpose flour blend (I prefer one with xanthan gum already added)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened (make sure it's truly soft for easy creaming)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature (cold eggs can seize the dough)
• 1 teaspoon vanilla extract
• 1/4 cup coarse sugar for rolling (optional but adds a nice crunch)

For the Apple Cider Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup apple cider (unfiltered adds more flavor)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large egg yolks

Instructions

1. In a medium bowl, whisk together the gluten-free flour, cinnamon, baking soda, and salt. Set aside.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
3. Add the room-temperature egg and vanilla extract to the butter mixture, and beat until well combined, scraping down the sides as needed.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms. Avoid overmixing to keep cookies tender.
5. Cover the dough and refrigerate for at least 30 minutes while you prepare the ice cream base.
6. To make the ice cream base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until steaming and small bubbles appear around the edges—do not boil.
7. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup of the hot cream mixture into the yolks, whisking constantly to temper them.
8. Pour the tempered yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes (around 170°F on a thermometer).
9. Remove from heat and stir in the apple cider, vanilla extract, cinnamon, and nutmeg. Pour through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
10. Cover and refrigerate the ice cream base until completely chilled, at least 3 hours or overnight.
11. While the ice cream base chills, preheat the oven to 350°F. Line two baking sheets with parchment paper.
12. Scoop the chilled cookie dough into 16 equal portions (about 1.5 tablespoons each). Roll each into a ball, then roll in coarse sugar if desired. Place on prepared sheets, 2 inches apart.
13. Bake the cookies for 10-12 minutes, until edges are set and golden but centers are still slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
14. Once the ice cream base is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, about 4 hours.
15. To assemble sandwiches: Place one cookie upside down. Scoop a generous spoonful of ice cream (about 1/4 cup) onto the cookie. Top with another cookie, right-side up, and gently press to spread the ice cream to the edges.
16. Place the assembled sandwiches on a baking sheet and freeze for at least 1 hour to firm up before serving. Wrap any leftovers individually in plastic wrap and store in the freezer.

Once you bite into one, you'll notice the crisp sugar coating gives way to a chewy, spiced cookie that contrasts beautifully with the smooth, tangy ice cream. For a fun twist, roll the edges of the ice cream sandwich in crushed gingersnaps or caramel sauce. These sandwiches are best enjoyed slightly softened after a minute or two at room temperature.

Double Chocolate Cookie Coconut Ice Cream Sandwich

Craving a cool and chocolaty treat that's gluten-free? These double chocolate cookies paired with creamy coconut ice cream make for an irresistible ice cream sandwich that's perfect for summer.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1 1/2 cups gluten-free all-purpose flour blend (I like one with xanthan gum for structure)
• 1/2 cup unsweetened cocoa powder (Dutch-process gives a richer flavor)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature (cold eggs can seize the batter)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (use good-quality ones for melty pockets)

For Assembly

• 1 pint (2 cups) coconut ice cream, slightly softened (store-bought works great)
• Optional: 1/4 cup toasted shredded coconut for rolling edges

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until no lumps remain. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add the room temperature egg and vanilla extract, beating until combined. Scrape down the bowl as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Do not overmix or the cookies will be tough.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Scoop the dough into 12 equal portions (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes, until the edges are set but centers still look slightly soft. They will continue to set as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This step is crucial to prevent melting the ice cream later.
10. Once the cookies are fully cool, take the coconut ice cream out of the freezer and let it sit at room temperature for 5-10 minutes until spreadable but not melted.
11. Scoop about 1/4 cup of ice cream onto the flat side of one cookie, then gently press another cookie on top to create a sandwich.
12. If desired, roll the edges of the ice cream in toasted shredded coconut for extra texture and flavor.
13. Place the assembled sandwiches on a baking sheet and freeze for at least 1 hour until firm, then wrap individually in plastic wrap for storage.

Don't be surprised if these disappear quickly—the rich, fudgy cookies complement the tropical coconut ice cream perfectly. For an extra touch, roll the edges in toasted coconut or chopped nuts before serving.

Vanilla Bean Cookie Strawberry Ice Cream Sandwich

Just imagine biting into a crisp, buttery vanilla bean cookie paired with creamy strawberry ice cream—a classic summer treat made entirely gluten-free. These sandwiches are easy to assemble and perfect for a backyard party or a cool-down on a hot day.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 12 minutes

Ingredients

For the Vanilla Bean Cookies

• 1 ½ cups gluten-free all-purpose flour blend (I like Bob's Red Mill 1-to-1)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened (room temperature is key)
• ¾ cup granulated sugar
• 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
• 1 large egg, room temperature
• 1 large egg yolk, room temperature

For Assembly

• 1 pint (2 cups) high-quality strawberry ice cream, slightly softened

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
4. Add the vanilla bean seeds (or vanilla extract) and beat until combined.
5. Add the whole egg and egg yolk one at a time, beating well after each addition. Make sure the eggs are at room temperature to prevent the butter from seizing.
6. Gradually add the flour mixture to the butter mixture, mixing on low until just combined. Do not overmix, or the cookies will be tough.
7. Chill the dough in the refrigerator for at least 20 minutes. This helps the cookies spread less and develop a chewier texture.
8. Scoop the dough into 16 equal balls (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are golden and the centers are still soft. The cookies will continue to set as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
11. Once cool, pair cookies of similar size. Place a generous scoop of softened strawberry ice cream on the flat side of one cookie, then top with another cookie, pressing gently to form a sandwich.
12. Wrap each sandwich individually in plastic wrap and freeze for at least 1 hour, or until the ice cream is firm. This makes them easier to handle and keeps the cookies from getting soggy.

With their crispy edges and soft, tender centers, these vanilla bean cookies hold up beautifully against the creamy strawberry ice cream. For an extra treat, roll the edges in mini chocolate chips or crushed freeze-dried strawberries before freezing.

Conclusion

From classic chocolate chip to funfetti, these gluten free ice cream sandwiches are perfect for hot days. I’d love to hear which one you’ll try first—drop a comment below! And don’t forget to save this roundup on Pinterest for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.