Description
Soft and chewy Gluten-Free Ice Cream Sandwiches made with chocolate chip cookies and thick creamy vanilla ice cream. A nostalgic frozen treat that stays tender even after freezing.
Ingredients
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- 2 cups gluten-free all purpose flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 quart vanilla ice cream, slightly softened
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together gluten-free flour blend, baking soda, and salt.
- In a separate bowl, cream softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add egg and vanilla extract, mixing until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Scoop dough onto prepared baking sheet, spacing evenly.
- Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.
- Cool cookies completely on a wire rack.
- Spoon softened vanilla ice cream onto the flat side of one cookie and top with another cookie, pressing gently.
- Freeze assembled sandwiches for at least 1 hour before serving.
Notes
- Do not overbake cookies to keep them soft after freezing.
- Allow cookies to cool completely before adding ice cream.
- Freeze sandwiches individually before stacking to maintain shape.
- Wrap tightly to prevent freezer burn.
Nutrition
- Serving Size: 1 sandwich
- Calories: 390
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg