Homemade Gluten-Free Ice Cream Sandwiches

Gluten-Free Ice Cream Sandwiches: all the best parts of a classic ice cream sandwich—without gluten. These chocolate cookie sandwiches are allergy-friendly, naturally dairy-free and vegan, and perfect for summer gatherings, picnics, or a simple treat at home.

This post is sponsored by Nature’s Charm. All text and opinions are my own.

Why You’ll Love Gluten-Free Ice Cream Sandwiches

• Allergy-friendly: This recipe avoids dairy, gluten, nuts, and corn when you choose appropriate ingredients, making it suitable for many common food sensitivities.
• A timeless summer treat: Cool, chocolaty, and portable—perfect for barbecues, pool days, or afternoon snacks.
• Kid-approved: Kids and adults alike will enjoy the familiar flavor and texture; most won’t guess these are gluten-free and vegan.
• Flexible: Use the base recipe as written or experiment with different ice cream flavors, mix-ins, and toppings.

Is All Ice Cream Gluten-Free?

Not always. While traditional ice cream is made from milk, cream, sugar, eggs, and flavoring, many store-bought varieties include added stabilizers, flavorings, or inclusions that may contain wheat or other sources of gluten. Always read labels carefully if you need a gluten-free product. Making your own dairy-free, gluten-free ice cream at home ensures you control the ingredients and avoid cross-contamination.

Ingredients

To make these vegan and gluten-free ice cream sandwiches, assemble the following:

• 1-to-1 gluten-free flour (measure-for-measure blend)
• Cocoa powder — Dutch-process cocoa works best for a rich chocolate flavor
• Vegan butter, softened to room temperature
• Light brown sugar
• Dairy-free milk — almond, coconut, oat, or another plant milk
• Vanilla extract
• Sweetened condensed oat milk (for the ice cream base)
• Oat milk whipping cream, chilled (for a light, airy texture)

Substitutions

• Flour: If gluten is not a concern, you can use regular all-purpose flour instead of a gluten-free blend.
• Cocoa: Use dark cocoa for an extra-intense chocolate flavor.
• Condensed milk: Sweetened condensed coconut milk is an alternative that remains dairy-free and vegan.
• Whipping cream: If oat-based products are unavailable, coconut-based whipping cream can substitute.

How to Make Gluten-Free Ice Cream Sandwiches

How to Make the Chocolate Cookie Base

These thin chocolate wafers are easy to prepare and bake in a sheet pan to create large sandwich layers.

1. Whisk together 2 cups gluten-free 1-to-1 flour, 1 cup cocoa powder, 1/2 tsp fine salt, and 1 tsp baking powder in a large bowl. Set aside.
2. In a stand mixer or with a hand mixer, beat 1 cup softened vegan butter and 1 cup light brown sugar until light and fluffy (about 2–3 minutes). Add 2 tsp vanilla extract and beat to combine.
3. Slowly add 1/2 cup dairy-free milk while mixing, then add half the dry ingredients and beat until incorporated. Scrape the sides, then add the remaining dry ingredients and mix until a smooth dough forms.
4. Cover the bowl and let the dough rest for 30 minutes.
5. Preheat the oven to 350°F (175°C). Line a half-sheet (13 x 18 inch) baking pan with parchment paper and lightly grease if needed.
6. Spread the cookie dough evenly across the prepared pan using an offset spatula so it reaches the pan edges in a thin, even layer. Bake 10–12 minutes, then cool completely. Place the cooled cookie sheet in the freezer while you prepare the ice cream.

How to Make the Dairy-Free Ice Cream

1. Chill the oat whipping cream thoroughly, then whip it for about 5 minutes until it begins to thicken.
2. Fold in one can of sweetened condensed oat milk and 1 tsp vanilla extract, beating until smooth and well combined.
3. Place the mixture in the freezer for about 1 hour, until it reaches the texture of softened ice cream and is scoopable for spreading.

Assembling the Ice Cream Sandwiches

1. Remove the cooled cookie sheet from the freezer and cut it in half to create two 9 x 13 inch rectangles.
2. Spread the chilled ice cream base evenly over one cookie layer.
3. Top with the second cookie layer, press gently to seal, wrap tightly in plastic wrap, and freeze until completely firm (about 6 hours or overnight).
4. Once frozen, unwrap and cut into individual sandwiches. Wrap each sandwich in plastic and store in a freezer-safe container until ready to serve.

Recipe Success Tips

• Chill the whipping cream: Cold cream whips better and creates a lighter ice cream base.
• Use a mixer: A stand mixer or electric hand mixer makes creaming the butter and whipping the cream easier and more consistent.
• Freeze after assembling: Freezing the assembled sandwich overnight ensures clean slices and a firm texture.
• To make a traditional version: Substitute unsalted butter, sweetened condensed milk, and heavy cream if dairy is acceptable—but this changes the recipe from dairy-free and vegan to conventional.

Can You Use Store-Bought Ice Cream?

Yes. Choose a labeled gluten-free ice cream or a dairy-free/vegan pint if desired. Soften it at room temperature for 15–30 minutes until spreadable, then follow the assembly steps above.

Recipe Variations

• Chocolate chips: Fold in mini vegan chocolate chips for extra texture.
• Sprinkles: Roll the edges in sprinkles for a fun presentation.
• Flavor swaps: Add mint extract, strawberry powder, or a swirl of fruit jam to the ice cream base.

Storage Directions

Individually wrap each sandwich in plastic wrap, place them in a freezer-safe container or bag, and store for up to 2 months. Thaw a few minutes at room temperature before serving for easier bites.

More Ice Cream and Sandwich Dessert Recipes

• Mango Sorbet (2 ingredients)
• Creamy Vegan Matcha Ice Cream
• Chewy Coconut Oatmeal Cookie Sandwiches
• Spooky Halloween Cookies