Best Gluten Free Ice Cream Cookie Sandwich Ever | 5 Easy Steps

Gluten Free Ice Cream Cookie Sandwich: 5 Easy Steps, 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. A high moisture content from brown sugar or coconut sugar (both hygroscopic) also keeps the crumb soft.

Certified gluten-free oat flour gives structure without wheat; almond flour adds tender crumb and protein. 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.

Gluten free ice cream cookie sandwich – Step by step recipe

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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.

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Yield: 12

Gluten Free Ice Cream Cookie Sandwich Recipe

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You'll learn 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 add more berries, use tiny peach slices, incorporate some cocoa powder, or just let it stay with only vanilla. You're totally the chef of these cookies, which are pretty open to being whatever you want them to be.

Prep Time 20 minutes

Baking Time 10 minutes

Freezing Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

Ingredients For Ice Cream

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• 2 tbsp. honey
• 1 stalk vanilla bean (scraped)
• 2 cups Greek yogurt
• 1/2 cup blueberry and strawberry mix

Ingredients For Gluten Free Cookies

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• 1/2 cup coconut oil
• 2 tsp. vanilla
• 1/2 cup dark chocolate chips
• 2 cups oats
• 1/5 cup honey
• 1 tsp. baking soda
• 1 medium egg
• Salt

Instructions

We will start making the ice cream first to have time to freeze.

1. Start by bringing a deep mixing bowl.
2. Put all the Greek yogurt in it.
3. Add 2 tbsp of honey.
4. Add the scraped vanilla bean, too.
5. Then, add your berry mix.
6. Mix all the ingredients in the bowl thoroughly.
7. Bring a cake tin.
8. Put the ice cream mixture you prepared into it.
9. Do not forget to smooth the top with the help of a spatula.
10. Freeze for at least 2 hours.

Cookies

1. Bring your food processor for it.
2. Put the oats in it and grind until you get flour, or use oat flour instead.
3. Bring another clean bowl.
4. After melting your coconut oil, put it in this bowl.
5. Add 0.2 cups of honey to it.
6. Then, add the egg and vanilla.
7. Mix them well.
8. Then, add oat flour to this mixture.
9. Finally, add baking soda and a pinch of salt.
10. You should have a caramel-colored cake batter when you mix the mixture well.
11. After ensuring that all the batter ingredients are well combined, add the chocolate chips and mix for the last time.
12. Preheat the oven Temperature: 190˚C / 375˚F
13. Bring a baking tray. Lay parchment paper on it.
14. You may need an ice cream scoop now. If you don’t have one, a tablespoon will also work.
15. Place a scoop of cookie batter on the tray using an ice cream scoop.
16. Keep aligning, leaving space between the cookies.
17. Flatten all cookies by pressing lightly on them.
18. Bake them in a controlled manner.

Baking Time

1. 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.

1. Take the cookies out of the oven, let them cool, then turn them over.
2. Putting the ice cream on this surface is good as the bottom will be flatter.
3. Then, get the ice cream from the freezer.
4. Put one scoop of ice cream on one cookie and put the other on it to make a sandwich.
5. Continue until the cookies are done.
6. Press very lightly on the sandwiches.
7. Send them back to the freezer and freeze for one more hour.
8. In the end, enjoy this amazingly delicious gluten-free ice cream cookie sandwich.

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 Information

Yield

4

Serving Size

1
Amount Per Serving Calories 693Total Fat 38gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 7gCholesterol 48mgSodium 525mgCarbohydrates 70gFiber 6gSugar 38gProtein 20g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

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.