Gluten-free ice cream sandwich recipe

This gluten-free ice cream sandwich recipe is so creamy, crunch and delicious, no one will guess it's free from gluten!

You'll adore this perfect batch of chocolate chip cookie ice cream sandwiches, and honestly, anyone would be pressed to tell that these delicious, crispy on the outside, charmingly chewy in the middle cookies are gluten-free.

The other night, as I sat on the sofa catching up on my favourite TV show with a good friend, I had a sudden craving for cookie ice cream sandwiches. However, my friend is following a gluten-free diet - what to do?

Getting a gluten-free dessert to live up to its wheat-based counterpart can be a tough order to fill, but thankfully there is an ever-increasing range of gluten-free products, which now includes Betty Crocker's range of gluten-free cake and cookie mixes.

The result is a batch of chocolate chip cookie ice cream sandwiches. Yay!

While you do have to work quickly to get the ice cream in place before it melts, I think by far your biggest challenge is going to be trying to save any for the freezer. Enjoy!

Instructions

Take a large roasting tray and spoon the ice cream into the centre.

Spread the ice cream out evenly across the pan. Mine ended up being about 2cm deep, and return it to the freezer for 10 minutes to firm back up.

Using an 8cm diameter cookie cutter cut out 12 ice cream pucks for the filling.

Separate the filling from the rest of the ice cream (you can return this to the tub) and return the tray to the freezer until ready to use.

While the discs are chilling, tip the Betty Crocker Gluten-Free Chocolate Chip Cookie Mix into a bowl.

Add the egg and oil as directed on the packet.

Mix it up.

Line a baking tray with greaseproof paper. The following technique will help you get identically sized, perfectly round cookies that are just the right thickness to make ice cream sandwiches with.

Take a tablespoon of cookie mix, level it off and place it flat side down on a greaseproof lined baking tray. Repeat, making sure not to  space them too closely together on the tray.

Press each ball down with the flat of your hand, aiming to apply even pressure so that the resulting discs are nice and round.

Bake at 180C/355F fan (160C/320F) for 6 minutes and 30 seconds or until just becoming golden brown around the edges - depending on your oven capacity, you may need to bake in batches.

Cool completely on a rack. All in all, you should get 25 cookies, but you'll only need 24 for the ice cream sandwiches, so you can eat the extra one straight away. Yay!

Once the cookies are cooled to room temperature, turn one upside down, then take a disc of ice cream filling out of the freezer and place on top.

Next, if you'd like to add a hidden surprise, push one or two of your favourite sweets into the centre - here I used jelly beans (check the packet to ensure they're gluten free).

Finally, place another cookie on top to create your chocolate chip cookie ice cream sandwich.

Don't they look awesome? They taste incredibly good too!

NOTE: you can wrap the cookie sandwiches in freezer paper and refreeze, if you wish, but if you intend to do so, do not place jelly sweets in the centre as they will become too hard after freezing!

Let me know if you try this recipe! Did you manage to save any for the freezer?

For another way to use Betty Crocker's gluten-free range, try this decadent black forest chocolate pancake stack.

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If you’d like to try this gluten-free ice cream sandwiches recipe for yourself, here it is again in an easily printable format.

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5 from 1 vote

Gluten-Free Ice Cream Sandwich Recipe

This gluten-free ice cream sandwich recipe is so good, no one will guess it's free from gluten!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Cookies, Desserts and sweet treats

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: 12

Author: Emily Leary

Ingredients

• 1.8 l (3.8 pint) gluten-free vanilla ice cream
• Betty Crocker Gluten-Free Chocolate Chip Cookie Mix
• 1 medium free range eggs
• 90 ml (3.04 floz) vegetable oil (canola oil)

Equipment

• Weighing scales
• Freezer-safe tray
• Spoon
• Large mixing bowl
• Whisk
• Large nonstick baking tray
• Parchment/baking paper
• Cookie cutters

Instructions

• Take a large roasting tray and spoon the ice cream into the centre.
• Spread the ice cream out evenly across the pan. Mine ended up being about 2cm deep, and return it to the freezer for 10 minutes to firm back up.
• Using an 8cm diameter cookie cutter cut out 12 ice cream pucks for the filling.
• Separate the filling from the rest of the ice cream (you can return this to the tub) and return the tray to the freezer until ready to use.
• While the discs are chilling, tip the Betty Crocker Gluten-Free Chocolate Chip Cookie Mix into a bowl.
• Add the egg and oil as directed on the packet.
• Mix it up.
• Line a baking tray with greaseproof paper. The following technique will help you get identically sized, perfectly round cookies that are just the right thickness to make ice cream sandwiches with.
• Take a tablespoon of cookie mix, level it off and place it flat side down on a greaseproof lined baking tray. Repeat, making sure not to space them too closely together on the tray.
• Press each ball down with the flat of your hand, aiming to apply even pressure so that the resulting discs are nice and round.
• Bake at 180C/355F (160C/320F) for 6 minute and 30 seconds or until just becoming golden brown around the edges - depending on your oven capacity, you may need to bake in batches.
• Cool completely on a rack. All in all, you should get 25 cookies, but you'll only need 24 for the ice cream sandwiches, so you can eat the extra one straight away. Yay!
• Once the cookies are cooled to room temperature, turn one upside down, then take a disc of ice cream filling out of the freezer and place on top.
• Next, push one or two of your favourite sweets into the centre - here I used jelly babies.
• Finally, place another cookie on top to create your chocolate chip cookie ice cream sandwich and eat immediately! NOTE: you can wrap the cookie sandwiches in freezer paper and refreeze, if you wish, but if you intend to do so, do not place jelly sweets in the centre as they will become too hard after freezing!

Video

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for Betty Crocker

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