This gluten free ice cream sandwich is a must make this summer! Vanilla ice cream sandwiched between freshly baked chocolate chip cookies- so fun and easy to make!

gluten free chocolate chip cookie ice cream sandwich stacked on a wood board

These cookie gluten free ice cream sandwiches are the ultimate nostalgic summer recipe. They feature chewy gluten free chocolate chip cookies (with dough that doesn’t require chilling) and a hearty scoop of vanilla ice cream. You can make a big batch and keep in your freezer and they will quite literally keep all summer long!

The cookies are made with basic, pantry staple ingredients, then you just need some vanilla ice cream and extra chocolate chips for rolling! If you love this recipe, try my gluten free cheesecake next.

Quick tips!

Don’t skip the freezing step. I know having to freeze for 3 hours is annoying, but it really is essential to ensure the ice cream sandwich stays together. If you try to serve right away, it will taste amazing but will be more likely to fall apart when you bite into it.
Use any flavor ice cream. Feel free to get creative here! I went with classic vanilla to replicate a classic chipwich, but you can absolutely use chocolate ice cream, mint chip, cookie dough etc.

How to make a gluten free ice cream sandwich

Preheat the oven to 350 degrees Fahrenheit. Add the softened butter and both the brown and white sugar to a large mixing bowl or bowl of a stand mixer and beat together for about 30-60 seconds.

Beat in the remaining wet ingredients until well combined. Add in the flour, baking soda and salt and beat on low speed until combined. Be sure you spoon and level the flour, don’t scoop from the bag! Fold in the chocolate chips.

Use a medium cookie scoop (about 1 1/2 to 2 tablespoons) to roll into balls and add to a baking sheet lined with parchment paper, leaving enough space in between each cookie to spread.

Bake for 11-14 minutes. With my oven I like 12 minutes for slightly crispy outsides and soft insides. Since we will be freezing these, you want them softer when they first come out of the oven so they aren’t rock hard from the freezer.

As soon as they come out of the oven, I use a large round cookie cutter to scoot around the edges so the cookies are perfectly round and this will make sandwiching easier.

Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Once cool, take one cookie and add about 1/4 cup of ice cream on to the bottom of the cookie. Use a second cookie to sandwich on top, then roll the edges in chocolate chips if desired. Wrap in plastic wrap and place in the freezer. Don’t let it sit out while you complete the rest, it’s important to freeze each as you go! Repeat with all cookies.

Let set in the fridge for at least 3 hours, ideally overnight if you can. Enjoy and try my mango popsicles next!

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Tips for freezing

Freeze for a minimum of 3 hours. After 3 hours, the ice cream is still a bit soft but the sandwiches are frozen enough to easily pick up and enjoy. If you have time, overnight is more ideal for a sturdy, compact gluten free ice cream sandwich! Once prepared, they will keep in the freezer for up to three months.

Tightly wrap each chipwich in plastic wrap to hold the assembled sandwich together. This will help the cookies and ice cream mold together so everything stays put when you bite.

Make one ice cream sandwich at a time. Be sure to place in the freezer as soon as it’s assembled. You don’t want to assemble the whole batch and then freeze because the first few melt before you finish.

gluten free ice cream sandwich with a bite taken out

Ingredient swaps

Egg & egg yolk. I don’t recommend any swaps here unfortunately. The whole egg is key for binding everything together and adding moisture, but the second egg yolk will make the cookies chewier so they aren’t completely rock hard when frozen.

Butter. You can use regular butter or a dairy free butter here! I do not suggest coconut oil or another form of oil for the best flavor and texture.

Flour. I used Bob’s Red Mill 1:1 Baking flour, but King Arthur will also work. I do not recommend oat, almond, or coconut flour.

Sugar. A mix of white and brown sugar will give the cookies that classic chewy texture and crisp edge. I do not recommend any swaps here. This is not designed to be a low sugar recipe, so stick with the real stuff!

gluten free ice cream cookie sandwich with milk in the back

More summer dessert recipes!

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