These homemade Ice Cream Sandwiches are not only easy and fun to make, but they’re completely free from gluten and grains and can also be tailored to your needs based on the ice cream you choose! One of my favorite things to do is recreate meals, snacks and treats that I loved growing up using ingredients that fit into my lifestyle and dietary needs, and these have been on my list forever. I am so excited to finally share them with you so you can make some for yourself!
Ice Cream Sandwiches
These Ice Cream Sandwiches have all of the nostalgic and classic flavors you know and love but are super customizable to meet your dietary needs. Because I’m allergic to gluten (among other things), I haven’t had one of these in 10 years, so I am so excited to have finally made a version that I can enjoy at home. I hope you enjoy them just as much as I do!
DIETARY NOTES
These ice cream sandwiches are made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free (using compliant flour)
- soy free
- refined sugar free (using compliant ice cream)
- dairy free (using compliant ice cream & butter)
- grain free (using compliant flour)
- paleo (using compliant vanilla, ice cream, flour, ghee & coconut sugar)
- vegetarian
- vegan (using a flax egg, compliant ice cream & butter)
PRODUCTS/BRANDS I USED & RECOMMEND
This recipe is gluten free and grain free but can also be paleo, dairy free and vegan when using compliant products/ingredients. Here is a list of what I have tested and used in order to fully recommend each item for this recipe. Click on the following in order to be taken to the specific product:
Gluten Free Flours (what I’ve used, others should work too!):
Paleo & Grain Free Version:
- Paleo Flour
- Ghee
- Pure Vanilla Flavor
- Coconut Sugar
- Almond Milk (vanilla, unsweetened)
- Paleo Ice Cream, of choice
Dairy Free & Vegan Version:
- Vegan Butter
- Almond Milk (vanilla, unsweetened)
- Flax Egg (for vegan)
- Dairy Free/Vegan Ice Cream, of choice
Lower Sugar Version:
- Monkfruit Sweetener (use in place of sugar)
Hungry for more?
Add these healthy and delicious desserts to your list!
- Hot Fudge Pop Tarts
- Strawberry Shortcake Ice Cream Bars
- Protein Crepes
- Chocolate Hazelnut Spread
- Cosmic Brownies
- Chocolate Avocado Mousse
- Coconut Cookies and Cream Ice Cream
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ice Cream Sandwiches
Equipment
- 2 9 in x 9 in square baking pans
Ingredients
Brownie Cookie – Dry Ingredients
- ½ cup gluten free flour (paleo variety for paleo)
- ¼ tsp salt
- ½ cup cocoa powder
Brownie Cookie – Wet Ingredients
- ¼ cup + 2 tbsp butter (vegan for dairy free/vegan, ghee for paleo)
- 1 cup sugar (monk fruit for low sugar, coconut for paleo)
- 2 eggs (flax eggs for vegan)
- 1 tsp vanilla extract (non alcoholic & no added sugar for paleo)
- ¼ cup nut milk
Ice Cream
- 2 pints ice cream
Instructions
- Preheat your oven to 350° F and line two square baking pans with parchment paper, ensuring there are edges that you can pull on to remove your final product later. I opt to clip the edges down to keep them in place then remove them before baking, which helps a lot.
- In a large bowl, whisk flour, cocoa powder and salt. Set aside.
- In a separate bowl, mix together melted ghee/butter and monk fruit/sugar. Add in the eggs, vanilla and milk. Mix until fully combined.
- Add in your dry ingredients to your wet and mix until smooth. The batter will be thick!
- Evenly split up the batter into the two square pans and spread the batter into a thin layer. I use my hands and coat them in a little avocado oil to keep the batter from sticking. Honestly, this is the hardest part, but kind of fun!
- Bake the brownie cookies for for 7-10 minutes. Once baked, let them cool completely.
- Once the brownie cookies are fully cool, allow the ice cream to thaw for 10-15 minutes or until soft, but not melted.
- In one of the square pans, spoon and smooth the ice cream on top of one of the completely cooled brownie cookies.
- Once you have an even layer of ice cream, carefully flip the other brownie cookie on top.
- Freeze for 2 hours-overnight, or until completely set.
- When you're ready to slice them, remove them from the freezer and allow to thaw just enough so that you can cut the ice cream sandwiches into 8 rectangles (or 16 squares). If they're a little messy, that's okay, they will still taste amazing!
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