Homemade Gluten-Free Ice Cream Sandwich Recipe

Not only can you learn how to make gluten-free ice cream sandwiches with my easy homemade recipe, but experience a tasty frozen treat better than any GF store brands available! Prepare the thick chocolate cookie wafer in minutes with this one-bowl recipe, and then press into a baking sheet. No rolling, cutting, or expert gluten-free baking experience is required to make 12 creamy and decadent ice cream bars!

Prep Time 1

Cook Time 12

freezing 2

Total Time 3 12

Servings

Author Melissa Erdelac

Ingredients

8 tablespoons unsalted butter
1 cup semi-sweet chocolate chips
2 large eggs room temperature
⅓ cup light brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cup gluten free all purpose flour (I use and recommend Cup4Cup gluten-free flour)
½ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 ½ quart gluten-free ice cream any preferred GF flavor

Instructions

Preheat the oven to 350ºF. Crumble a large piece of parchment paper, unfold, and then press it into 13"X18" baking sheet. Crumbling makes it lay flatter. You may also want to fold the edges so the paper fits snuggly in the pan.
In a medium saucepan melt together the butter and chocolate chips over low heat. Once they are about 80% melted, remove from the heat and stir until fully melted. This will prevent accidentally over-heating the mixture.
8 tablespoons unsalted butter, 1 cup semi-sweet chocolate chips
Let the mixture cool slightly, about 10 minutes. Whisk in the eggs, granulated sugar, brown sugar, and vanilla extract.
2 large eggs, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 1 teaspoon vanilla extract
To the saucepan add the gluten-free flour, unsweetened cocoa, baking powder, and salt. Stir to combine. The mixture will be very thick.
1 ½ cup gluten free all purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
Dollop the batter all over the baking sheet. Use an offset spatula to spread as best as you can. The mixture is very thick, so after it is spread out some, use your fingers to press the mixture evenly in the pan, going all the way to the edges. Make sure it's an even layer so you have uniform thickness throughout.
Before you place the bars in the oven, move the ice cream from the freezer to the fridge to soften. Bake the bars for 12-13 minutes, rotating pan halfway through. It is done when a toothpick inserted in the middle comes out clean and it loses its shininess on top.
1 ½ quart gluten-free ice cream
Cool the bars (leaving in the pan) for 20 minutes on a wire rack. Cut exactly halfway down the middle so you have two halves that are 9"X13" (see image in post). Place the pan in the freezer to freeze until solid, about 30 minutes
Remove the ice cream from the refrigerator and transfer to a large bowl. Stir until it's an uniform softened mixture. This will make it easier to spread evenly on the bars.
Take the bars from the freezer. Flip one half over so the top is now facing down on the baking sheet. Evenly spread the ice cream on that half, going all the way to the edge. Place the second half, right side up, on top. Return to the freeze for 1-2 hours, or until the ice cream is solid again.
Use a large sharp knife to score the slices before cutting through. You should have twelve 4-inch by 1.75-inch bars. Once you have the bars scored evenly, slice through. For easier slicing run the knife through very hot water, wipe dry and then cut through. Repeat as needed. If not serving immediately, wrap individual bars in plastic wrap and place in a gallon ziplock freezer bag to store.

Notes

Dairy-Free Modification

Replace the butter with an equal amount of plant based, vegan butter sticks or melted coconut oil. For the chocolate chips, use a dairy-free baking chip, such as Enjoy Life, or 6 ounces of chopped dairy-free chocolate. Use any preferred dairy-free and gluten-free ice cream brand.

Flavor Variations

In softened vanilla ice cream, stir in crushed gluten-free Oreos for a cookies and creme twist.
Use other gluten-free ice cream flavors, such as mint chip, strawberry, butter pecan, or peanut butter cup. Read labels carefully before using
For chocolate dipped ice cream bars, prepared the sandwiches as directed and freeze until solid. Melt together 2 cups chocolate chips with 2 1/2 tbsp coconut oil. Use a fork to dip into the melted chocolate and place on a parchment-lined baking sheet. After they have been dipped return to the freezer to solidify.
To make cookie ice cream sandwiches, make a batch of gluten-free chocolate chip cookies and spread softened ice cream between the two cookies.

Nutrition