Gluten Free Ice Cream Sandwiches
What's better than an ice cream sandwich on a warm summer day? It has a chewy cookie and sweet chilled ice cream; what a treat! Let's run through how to make the simplest of Gluten Free Ice Cream Sandwiches ever!
Servings: 12 cookie sandwich
Calories: 348kcal
Ingredients
- 2 packages Sweet Loren’s Chocolate Chunk Cookie Dough or other place & bake gluten free cookie dough
- 1 ½ pints ice cream of choice or an assortment of ice cream I used chocolate, vanilla & raspberry swirl Oatly Oat Milk Ice Cream
Instructions
- Bake cookies according to package directions. Allow to cool completely then set in the freezer for 10 minutes to firm up.
- Next, allow ice cream to soften at room temperature, about 10 minutes, only if it’s hard to scoop.
- Scoop a ball of ice cream onto the bottom side of 1 cookie. Add another cookie to top off the ice cream and form a sandwich.
- Repeat with remaining cookies & ice cream until 12 ice cream cookie sandwiches are formed.
Notes
- Store in the freezer in a container or ziplock for up to 2 months.
- I love Sweet Loren's Cookie Dough but feel free to use any gluten free cookie dough you prefer or have on hand.
- Make this recipe your own by adding different flavor ice creams or even pressing add-ons such as mini chocolate chips into the sides of the sandwich.
Nutrition
Serving: 1Cookie sandwich | Calories: 348kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 32mg | Sodium: 198mg | Potassium: 194mg | Fiber: 1g | Sugar: 31g | Vitamin A: 268IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg