Gluten Free Ice Cream Sandwich Cookies
 
Prep time
Cook time
Total time
 
Summer is sure to come with a batch of these Gluten Free Ice Cream Sandwich Cookies. Think soft, chocolaty, homemade cookies paired with your favorite creamy vanilla ice cream. Sounds like heaven to me!
Author:
Recipe type: Dessert
Serves: 16 sandwich cookies
Ingredients
  • 2 sticks butter, room temperature
  • 2 large eggs
  • 1⅓ cups granulated sugar
  • ⅓ cup packed brown sugar
  • 1½ teaspoons vanilla
  • 1½ tablespoons milk
  • 4 oz. bittersweet or semi-sweet chocolate, roughly chopped and melted
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2¼ cups high quality gluten free all-purpose flour (I use Bob's Red Mill 1 to 1)
  • approximately 4 cups of your favorite ice cream
Directions
  1. In a large mixing bowl or stand mixer, cream together the butter, eggs, granulated sugar, and brown sugar until combined, scraping down the sides as needed. Add vanilla and milk and mix until incorporated.
  2. In a microwave safe bowl, add roughly chopped chocolate and heat for 1 minute. Remove and stir for at least 1 minute until completely melted. Return to microwave for 15 second intervals, stirring in between, if needed. Add melted chocolate to batter and mix until combined.
  3. In a smaller mixing bowl, sift together cocoa powder, salt, baking soda, and gluten free flour. Add to wet ingredients and mix on low for 2 minutes, scraping down the sides as needed.
  4. Cover dough and chill in fridge for at least 30-45 minutes until slightly firm.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper if desired.*
  6. Once dough has chilled, spoon about 2 tablespoon size balls of dough onto baking sheet 2" apart. Bake at 350 for 11-13 minutes until edges are dry and tops of cookies are starting to crack. Remove from oven and cool on pan for 5 minutes. Carefully transfer to cooling rack to continue cooling. Repeat with remaining dough.
  7. Once cookies are completely cooled, place in a plastic bag and store in freezer for at least 1-2 hours to harden, making sure not to bend, break, or smash cookies.
  8. To assemble ice cream sandwiches, remove ice cream from freezer and allow to slightly soften (if needed) for about 5 minutes. Take a frozen cookie and scoop about ¼ cup of ice cream in the middle. Place another cookie on top and gently push until ice cream reaches outer edge of cookie. Wrap in plastic wrap and return to the freezer. Working quickly, repeat with remaining cookies.
  9. Store cookies in freezer until ready to serve. Cookies will last in freezer for up to 3 months.
Notes
*I would avoid using silpat baking mats for these cookies. They seemed to spread too much, but baked perfectly with parchment paper or straight on the cookie sheet.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-ice-cream-sandwich-cookies-recipe/