Are you ready to make the BEST gluten free ice cream cookie sandwich ever? When you see how easy it is to have them, you may feel sad that you didn’t try it sooner.
The Crunchy Heaven: Gluten Free Ice Cream Cookie Sandwich
Watch Gluten Free Ice Cream Cookie Sandwich Recipe Video
Now is the time to meet healthy, full of protein and fiber, gluten-free, and delicious cookies that are very enjoyable to make and taste that you will not understand until you try them!
Just gather a few ingredients, head to the kitchen, then spend a short time and get the best cookies.
And as a small caveat, make an effort not to lose them to those who are not following a gluten-free diet because they were created to make everyone fall in love with themselves.
Gluten Free Ice Cream Cookie Sandwich (4 Servings)
Gluten free ice cream cookie sandwich – Step by step recipe
Ingredients For Gluten Free Cookies
Coconut oil (0.5 cup)
Vanilla (2 tsp)
Chocolate chips (0.5 cup, dark)
Oats (2 cups)
Honey (0.2 cup)
Baking soda (1 tsp)
Egg (1, medium size)
Salt
Ingredients For Ice Cream
Honey (2 tbsp)
Vanilla bean (1 stalk, scraped)
Greek yogurt (2 cups)
Blueberry-Strawberry mix (0.5 cup)
Recipe
Step 1.
Start by bringing a deep mixing bowl.
Warning: We will start with making the ice cream first so it will have time to freeze.
Put all Greek yogurt in it.
Add 2 tbsp of honey.
Add the scraped vanilla bean too.
Then add your berry mix.
Recommendation: Chop the strawberries into tiny pieces before mixing the yogurt and berries.
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.
Tip: The freezing time of Yogurt ice cream will vary according to the strength of your freezer. If you don’t want to risk it, prepare it one day in advance and keep it in the freezer until the next day.
Step 2.
Now we will start making cookies.
Bring your food processor for it.
Put the oats in it and grind it until you get the flour.
Tip: Or you can also use oat flour instead.
Step 3.
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 making sure that all the batter ingredients are well combined, add the chocolate chips and mix for the last time.
Step 4.
Preheat the oven.
Oven Temperature: 190˚C / 375˚F
Bring a baking tray.
Lay a parchment paper.
You may need an ice cream scoop now. If you don’t have it, it doesn’t matter, a tablespoon also will work.
Take a scoop of cookie batter using an ice cream scoop and place it on the tray.
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 enough between 8-10 minutes, but it is essential to baking in a controlled manner as this time will vary depending on the oven you have.
Step 5.
Now it’s time for the fun part.
Take the cookies out of the oven, let them cool, then turn them over.
It’s good to put the ice cream on this surface as the bottom will be flatter.
Then get the ice cream from the freezer.
Put 1 scoop of ice cream on one cookie and put the other cookie on it to make a sandwich.
Continue until the cookies are done.
Press very lightly on the sandwiches.
Now send them all back to the freezer and freeze for one more hour.
Step 6.
In the end, enjoy this amazingly delicious gluten free ice cream cookie sandwich.
Bottom Line
Now you know how to create a flavor that will make you forget all other cookie sandwiches. You can make changes to the ice cream mix according to your taste.
You can put more berries in it, use tiny peach slices, add some cocoa powder, or just let it stay with only vanilla.
You’re totally the chef of these cookies, which they pretty open to being whatever you want them to be.
Per Serving
Calories: 670
Net Carb: 60g
Total Fat: 37g
Protein: 20g
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