I can't believe it took me so long to replicate my favorite childhood sweet treat! These are gluten-free AND dairy-free ice cream sandwiches!
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And according to my husband, they are better than the originals.
Ice cream sandwiches have been a CRAVING I have not been able to satisfy in a good 11 years (since my celiac diagnosis). But thanks to two awesome brands - Sweet Loren's and So Delicious, these ice cream treats are mine once again!
Those are literally the only two ingredients you need for this recipe!
Please note, you don't have to use coconut milk ice cream! I just find that I feel better limiting the amount of dairy I eat. And with these gluten-free and dairy-free ice cream sandwiches, I can enjoy them and not have a stomachache later.
If you haven't tried Sweet Loren's cookies yet, you are missing out! I used their sugar cookie dough to make these gluten-free & dairy-free black & white cookies - another childhood favorite that I've been missing. Their cookies are gluten-free, dairy-free, and made with all-natural ingredients. *Sweet Loren's cookies do contain certified gluten-free oat flour. If you are unable to digest oats, please be aware of this! I find Sweet Loren's cookies at my local Stop & Shop, but you can also check online to see where they are located. If you can't use Sweet Loren's cookie dough, any chocolate cookie dough that is your favorite (and gluten-free) will do the trick!
I've written out the recipe here more to just share the steps of how to make the ice cream sandwiches. There's not a lot of complexity here - it's just getting the cookies to be in the right shape, and freezing the sandwiches so the ice cream can set. After that, all that's left is to eat and enjoy them!
Here's the recipe for gluten-free ice cream sandwiches (dairy-free, too!)
Gluten-Free Dairy-Free Ice Cream Sandwich Recipe
- 2 packages of Sweet Loren's Fudgy Brownie Cookies (or a similar cookie dough)
- 8 ounces of vanilla ice cream (I use So Delicious Coconut Vanilla Bean to make them dairy-free)
Remove Sweet Loren's Cookies from the refrigerator and let them sit at room temperature for 30 minutes.
When the dough is soft and malleable, combine all the cookie pieces in to a ball, and roll out to ¼ inch thickness. Cut into rectangles using a sharp knife about 5 inches by 2 inches and place on an ungreased baking sheet. Poke holes with tines of a fork, for design. Be sure to leave plenty of space in between each cookie - a good 2 inches. Use 2 cookie sheets if needed. They will expand.
Bake for 12 minutes according to package directions and leave on cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Once cool, use a knife to trim edges and form better rectangles (if cookies are odd-shaped after cooking).
Soften ice cream for 5-7 minutes at room temperature. Then form sandwiches - quickly! Place the sandwiches on a parchment lined baking sheet and place in freezer to harden for at least 1 hour. Enjoy!
Feel free to use whatever ice cream you want to make these! Also, you can eat them right away, but they taste better once they have had a chance to freeze and harden.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 142Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 23mgSodium 74mgCarbohydrates 16gFiber 0gSugar 10gProtein 2g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Now I'm off to go eat another. Or two. Maybe three.
Have you made these gluten-free ice cream sandwiches?
Let me know in the comments!