Gluten Free Ice Cream Cookie Sandwich: Easy and Protein-Packed
This ice cream cookie sandwich pairs a chewy gluten-free almond and oat flour cookie with a scoop of your favorite ice cream, all pressed into a portable sandwich that holds together straight from the freezer.
Each cookie packs 4 grams of protein and 3 grams of fiber; the finished sandwich runs about 240 calories depending on your ice cream choice. It comes together in five easy steps, freezes in 90 minutes, and makes a killer summer treat for kids and adults who need gluten-free options.
Ideal for meal-prep desserts, birthday party freezer stash, or afternoon snacks with actual staying power.
What Makes This Version Work
The cookie is engineered to stay chewy and soft even after freezing. That is not automatic. Most cookies turn rock-hard in the freezer and shatter when you bite in.
The trick is a fat ratio that stays pliable at low temperatures: use a mix of butter and coconut oil rather than pure butter, since coconut oil stays softer when cold. The honey (hygroscopic) also keeps the crumb soft.
Certified gluten-free oats, ground to a flour, give structure without wheat; the egg and coconut oil keep the crumb tender. Underbake slightly, pulling cookies at 8 minutes when the edges are set but the centers still look pale. They firm up on the pan and stay chewy in the sandwich.
Chill the ice cream to firm scoopable consistency before assembling; too-soft ice cream squeezes out the sides.
Our guide on orange sorbet recipe goes into more detail if you need it.
For more on this topic, check out our guide on ice cream with cookie dough.
We also wrote a hands-on guide on sugar free frozen yogurt that you might find useful.
Gluten Free Ice Cream Cookie Sandwich Recipe
Ingredients
Ingredients For Ice Cream
- 2 tbsp. honey
- 1 stalk vanilla bean scraped
- 2 cups Greek yogurt
- 1/2 cup blueberry and strawberry mix
Ingredients For Gluten Free Cookies
- 1/2 cup coconut oil
- 2 tsp. vanilla
- 1/2 cup dark chocolate chips
- 2 cups oats
- 3 tbsp. honey
- 1 tsp. baking soda
- 1 medium egg
- Salt to taste
Instructions
We will start making the ice cream first to have time to freeze.
- Start by bringing a deep mixing bowl.
- Put all the Greek yogurt in it.
- Add 2 tbsp of honey.
- Add the scraped vanilla bean, too.
- Then, add your berry mix.
- Mix all the ingredients in the bowl thoroughly.
- Bring a cake tin.
- Put the ice cream mixture you prepared into it.
- Do not forget to smooth the top with the help of a spatula.
- Freeze for at least 2 hours.
Cookies
- Bring your food processor for it.
- Put the oats in it and grind until you get flour, or use oat flour instead.
- Bring another clean bowl.
- After melting your coconut oil, put it in this bowl.
- Add 0.2 cups of honey to it.
- Then, add the egg and vanilla.
- Mix them well.
- Then, add oat flour to this mixture.
- Finally, add baking soda and a pinch of salt.
- You should have a caramel-colored cake batter when you mix the mixture well.
- After ensuring that all the batter ingredients are well combined, add the chocolate chips and mix for the last time.
- Preheat the oven Temperature: 190˚C / 375˚F
- Bring a baking tray. Lay parchment paper on it.
- You may need an ice cream scoop now. If you don’t have one, a tablespoon will also work.
- Place a scoop of cookie batter on the tray using an ice cream scoop.
- Keep aligning, leaving space between the cookies.
- Flatten all cookies by pressing lightly on them.
- Bake them in a controlled manner.
Baking Time
- Baking time will be between 8 and 10 minutes, but it is essential to baking in a controlled manner as this time will vary depending on your oven.
Now, it’s time for the fun part.
- Take the cookies out of the oven, let them cool, then turn them over.
- Putting the ice cream on this surface is good as the bottom will be flatter.
- Then, get the ice cream from the freezer.
- Put one scoop of ice cream on one cookie and put the other on it to make a sandwich.
- Continue until the cookies are done.
- Press very lightly on the sandwiches.
- Send them back to the freezer and freeze for one more hour.
- In the end, enjoy this amazingly delicious gluten-free ice cream cookie sandwich.
Video
Notes
- Dice the strawberries into small pieces before combining them with the yogurt and berries. The freezing time for yogurt ice cream can differ based on your freezer's efficiency.
- To avoid any uncertainty, it's advisable to prepare it a day ahead and store it in the freezer until needed the following day.
Nutrition
Tips and Variations
Assemble on a chilled baking sheet lined with parchment. Set one cookie down, top with a firm scoop of ice cream, then press a second cookie on top gently until the ice cream reaches the edges.
Roll the exposed ice cream edge in mini chocolate chips, toasted coconut, crushed pistachios, or rainbow sprinkles for a bakery finish. Freeze the assembled sandwiches on the tray for at least 90 minutes before wrapping individually in parchment.
Ice cream choice: vanilla is classic, but salted caramel, mint chocolate chip, or a dairy-free coconut ice cream all work. For a keto version, use a low-carb almond flour cookie base and no-sugar-added ice cream (halo top or homemade).
Vegan version: swap butter for vegan butter and use coconut-based ice cream. For a peanut butter twist, add 2 tablespoons of peanut butter to the cookie dough and use chocolate ice cream.
Storage and Reheating
Wrap assembled sandwiches individually in parchment then foil, or store in an airtight freezer container in a single layer for up to 2 months. Individual wrapping matters; unwrapped sandwiches develop freezer burn and pick up freezer odors within a week.
Let them sit at room temperature for 3 to 5 minutes before eating so the ice cream softens slightly and the cookie yields to a bite. Do not refreeze thawed sandwiches; the ice cream texture never fully recovers. No reheating; frozen is the point.
