Gluten-Free Ice Cream Sandwiches You’ll Love

Gluten-Free Ice Cream Sandwiches: all the nostalgia and flavor of a classic ice cream sandwich, without gluten. These cookie sandwiches are an allergy-friendly, dairy-free, and vegan way to enjoy a cool summer treat everyone can share.

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-safe: This recipe is free of dairy, gluten, nuts (when you choose nut-free milks), and corn, making it a thoughtful option for many common food allergies.
• A classic summer treat: Perfect for picnics, pool days, or any warm afternoon when you want a refreshing dessert.
• Family-friendly: Kids and adults alike will love the familiar chocolate cookie and creamy filling — few will guess these are gluten-free and dairy-free.
• Versatile: The cookie base and ice cream can be flavored or customized to create many different combinations to suit any taste.

Is All Ice Cream Gluten-Free?

Not always. While traditional ice cream ingredients are dairy, sugar, eggs, and flavoring, many store-bought products include stabilizers, flavorings, or inclusions that contain gluten. Always read labels for wheat-derived ingredients or choose certified gluten-free products. Making homemade ice cream, like the dairy-free version shown here, gives you control over every ingredient.

Ingredients

To make these vegan ice cream sandwiches you will need:

• 1-to-1 gluten-free flour — a reliable 1:1 blend works best for texture.
• Cocoa powder — Dutch-process cocoa gives a deep chocolate flavor.
• Vegan butter — softened so it creams easily with sugar.
• Light brown sugar — adds moisture and caramel notes to the cookie base.
• Dairy-free milk — almond, oat, coconut, or your favorite plant milk.
• Vanilla extract — use pure vanilla for best flavor.
• Sweetened condensed oat milk — provides a rich, sweet base for the ice cream; Nature’s Charm is recommended.
• Oat milk whipping cream — chilled, for creaminess and structure; Nature’s Charm is recommended here as well.

Substitutions

• Flour: You can use all-purpose wheat flour if you don’t need a gluten-free result; the texture will be similar.
• Cocoa powder: Use a darker cocoa for a bolder chocolate profile.
• Condensed milk: Sweetened condensed coconut milk works as a dairy-free alternative if oat condensed milk is unavailable.
• Whipping cream: Coconut whipping cream can replace oat whipping cream if preferred.

How to Make Gluten-Free Ice Cream Sandwiches

How to Make the Gluten-Free Sandwich Cookies

These cookies are baked as a single sheet and cut into sandwich layers for easy assembly.

Step 1: Whisk together the gluten-free flour, cocoa powder, salt, and baking powder in a large bowl. Set aside.

Step 2: In a mixer, beat the vegan butter with light brown sugar until light and fluffy. Add the vanilla and mix again.

Step 3: Gradually add the dairy-free milk while continuing to mix, creating a smooth batter.

Step 4: Add half the dry ingredients, mix, scrape the bowl, then add the remaining dry ingredients and beat until combined.

Step 5: Cover the bowl and let the dough rest for 30 minutes.

Step 6: Preheat the oven to 350°F (175°C). Grease and line a half-sheet pan (13 x 18 inches) with parchment paper.

Step 7: Spread the cookie batter evenly over the parchment using an offset spatula and bake for 10–12 minutes. Cool the baked sheet and transfer it to the freezer while you prepare the ice cream.

How to Make the Gluten-Free & Dairy-Free Ice Cream

Step 1: In a chilled bowl, beat the cold oat whipping cream until fluffy, about 5 minutes. Add the sweetened condensed oat milk and vanilla, then beat until smooth.

Step 2: Place the mixture in the freezer for about 1 hour, or until it reaches the texture of softened ice cream for easy spreading.

Assembling the Ice Cream Sandwiches

Step 1: Remove the cookie sheet from the freezer and cut it in half so you have two 9 x 13-inch rectangles.

Step 2: Spread the softened ice cream base evenly over one of the cookie layers.

Step 3: Place the second cookie layer on top, wrap the large sandwich tightly in plastic, and freeze until fully firm, about 6 hours or overnight.

Step 4: Remove from the freezer, unwrap, and slice into individual sandwiches.

Step 5: Wrap each sandwich in plastic wrap and store in an airtight container or freezer bag until ready to serve.

Recipe Success Tips

• Chill the whipping cream: Cold oat whipping cream whips up with better volume, producing a lighter, creamier filling.
• Use a mixer: A stand or hand mixer speeds up the process and ensures an even texture for both cookie base and ice cream.
• Freeze after assembling: Proper freezing time prevents a melty sandwich when slicing and serving.
• To make traditional sandwiches: Swap in unsalted butter, sweetened condensed milk, and heavy cream if dairy is acceptable — the sandwiches will no longer be vegan or dairy-free.

Can You Use Store-Bought Ice Cream?

Yes. Use a certified gluten-free ice cream or a labeled dairy-free/vegan ice cream if you want to keep the recipe non-dairy. Soften the ice cream at room temperature for 15–30 minutes so it spreads easily, then assemble as directed.

Recipe Variations

Try these simple additions to customize your sandwiches:

• Chocolate chips: Fold dairy-free mini chips into the ice cream for texture.
• Sprinkles: Roll the sides in rainbow or chocolate sprinkles for a festive finish.
• Flavor boosts: Add mint extract, strawberry powder, or a swirl of cherry filling to change the profile.

Storage Directions

Individually wrap each sandwich in plastic wrap, place them in a freezer-safe container or bag, and store for up to two months. Proper wrapping prevents freezer burn and keeps sandwiches tasting fresh.

More Ice Cream and Sandwich Dessert Recipes

Thanks for stopping by — I hope you enjoy these gluten-free, dairy-free ice cream sandwiches. For more dessert ideas and updates, follow Ai Willis on social channels or sign up for email updates for new recipes and tips.