Easy and delicious gluten free ice cream sandwiches recipe. When the weather is warming up these soft fudge brownie layers filled with cold smooth ice cream are the perfect way to cool down. They are deliciously indulgent and ready for you to enjoy when relaxing in the hot sun or as a decadent summer dessert!
A gluten-free ice cream sandwich is my go-to summer treat for the kids on a warm day (Although the adults also deserve a little treat too, it would be rude not to!). Make-ahead and slice into individual bars and they are ready to grab from the freezer.
They make a great snack for BBQs, family garden parties, or a delicious summer dessert.
This recipe was inspired by my gluten free fudge brownie recipe and I used this as a base for the ice cream sandwiches. The brownies are fudgy, chewy, and freeze really well making it the perfect combination!
- Gluten free all-purpose flour - AKA GF plain flour in the UK. *See recipe tips for more information on the gluten free flour blend I used.
- Cocoa Powder
- Baking powder - Acts as a leavening and rising agent by reacting to heat.
- Xanthan Gum - A regular ingredient in gluten-free baking. Essentially binding everything together just as gluten would do in regular baking. You can omit it if your flour blend already includes Xanthan gum.
- Salt - Helps balance and enhance the flavor.
- Chocolate - Use good quality chocolate. I recommend that you use your preferred chocolate or Dairy-free if required. Always check that you are using gluten-free chocolate as some chocolate brands contain gluten. I recommend that you read the ingredients label to be sure it has no gluten-containing ingredients. See my what chocolate is gluten free guide.
- Granulated Sugar - I used granulated sugar but you could use half white and half brown sugar if you prefer.
- Vegetable Oil - Helps gives that fudgy chewy brownie texture. Use a neutral flavor oil like vegetable oil or if you prefer you could use canola oil.
- Eggs - Be sure to use large eggs at room temperature. Eggs add structure and stability to the brownies.
- Vanilla extract
- Vanilla Ice Cream - You can use your preferred flavor of ice cream. The brownie sandwiches match really well with chocolate chip, strawberry, or caramel ice cream.
See the recipe card for quantities.
1. In a large bowl mix together the flour, cocoa powder, baking powder, xanthan gum, and salt and set aside.
2. In a small non-stick pan gently melt the chocolate with water and sugar together over a low/medium heat until the chocolate has melted.
3. Pour the wet mixture into the flour mixture folding in gently until fully combined ensuring that there are no lumps.
4. Divide the brownie batter equally between the lined baking tins and spread evenly. Place in the oven for approximately 15 minutes.
5. Scoop the ice cream over the top of one of the brownies and using the back of a large spoon or small spatula spread the ice cream evenly. Place the second brownie on top, Wrap well and freeze for at least 8 hours.
6. Once they have fully frozen. Lifting the parchment paper remove the block of ice cream sandwich from the baking tin. Letting it sit for approx 5 minutes. Cut into 8 even ice cream bars or 16 smaller squares. Whatever your size preference and enjoy!
Slicing Tip: Use a sharp knife. With each slice carefully place the knife under hot water to heat, dry the knife, and then slice carefully while the knife is still hot. This makes the ice cream much easier to slice and creates a nice clean edge.
See the recipe card for more detailed instructions.
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
When recipe testing I tried a few variations before settling on the brownie ice cream sandwich bars as my favorite. I thought I would include some gluten-free ice cream sandwich variations below that also work well.
- Snickers brownie ice cream sandwich - Use caramel ice cream, sprinkle some chopped nuts over the top of the ice cream, and then drizzle some caramel sauce before adding the top brownie. Check out my Billy miner pie recipe for how to make the homemade caramel sauce.
- Cookie ice cream sandwich - Use two ready-made gluten free chocolate chip cookies and ice cream straight from the freezer. Sandwich them together for a quick and easy ice cream sandwich without the waiting time for freezing.
- Homemade ice cream - Use your preferred flavor of ice cream or make your own at home. I have used my no-churn strawberry ice cream with this recipe in the past and the strawberry flavor compliments the chocolate brownies perfectly.
- Gluten and Dairy free - If you require it to be dairy free also this recipe is easily adapted to suit your needs. Substitute the chocolate and ice cream for your preferred dairy-free brand.
Double wrap each gluten free ice cream sandwich in plastic wrap and foil and store in a freezer-safe container. Wrapping them individually makes it convenient for getting one from the freezer right when the craving hits!
Double wrapping and storing in a freezer-safe container will prevent freezer burn and they will keep for up to 3 months. Perfect for making ahead for those hot days to come.
Typically ice cream sandwiches are not gluten free! Ice cream sandwiches are usually made with wafers and cookies and are not gluten free unless it is stated on the packaging that they are gluten free. Most ice creams are naturally gluten free although always check the ingredients labels as some may contain gluten.
To make your own ice cream sandwich gluten free at home follow this recipe.
Double wrap each gluten free ice cream sandwich with plastic wrap and foil and store in a freezer-safe container.
If you require gluten and dairy free ice cream sandwiches this recipe is easily adapted to suit your needs. Substitute the chocolate and ice cream for your preferred dairy-free brand.
Other recipes you might enjoy
Gluten free Ice Cream Sandwiches
- 2 8x8 baking tins
- 1 Large bowl
- 1 medium bowl
- 1 Non-stick saucepan
Ingredients for Gluten free ice cream sandwiches
- 130 Grams Gluten free all-purpose flour (Gluten free Plain Flour in UK)
- 30 Grams Cocoa Powder
- 1 Teaspoon Baking powder
- ¼ Teaspoon Xanthan Gum
- ¼ Teaspoon Salt
- 100 Grams Chocolate
- 60 ml Water
- 200 Grams Granulated Sugar
- 120 ml Vegetable Oil
- 2 Large Eggs (Room temperature)
- 1 Teaspoon Vanilla extract
- 1.5 liters/quarts Vanilla Ice Cream Or your preferred flavor.
How to make Gluten free ice cream sandwiches
- Preheat oven to 175°C/325°F/Gas mark 3. Prepare two 8x8 baking tins with parchment paper. (I like to leave an overhang of parchment paper which makes it easier to lift the baked brownie from the tin).
- In a large bowl mix together flour, cocoa powder, baking powder, xanthan gum, and salt and set aside.
- In a small non-stick pan gently melt the chocolate with water and sugar together over a low/medium heat until the chocolate has melted.
- Whisk the eggs in a bowl for a good few minutes (This will help get that shiny brownie top) and then add the oil and vanilla. Add melted chocolate mixture to the whipped eggs and oil mixture. Mix until fully combined.
- Pour the wet mixture into the flour mixture folding in gently until fully combined ensuring that there are no lumps.
- Divide the brownie batter equally between the lined baking tins and spread evenly. Place in the oven for approximately 15 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move the baking tins to a cooling rack leaving Brownie in the tin to cool. Wait until they have fully cooled before assembling ice cream into the sandwich.
Assembling the brownie ice cream sandwiches
- Once the brownies have cooled. Thaw the ice cream approx 10 minutes.
- Scoop the ice cream over the top of one of the brownies and using the back of a large spoon or small spatula spread the ice cream evenly.
- Carefully peel the other brownie from the parchment paper and place it on top of the ice cream layer. Wrap well with plastic wrap and aluminum foil and place in the freezer for at least 8 hours. Preferably overnight.
- Once they have fully frozen. Lifting the parchment paper remove the block of ice cream sandwich from the baking tin. Letting it sit for approx 5 minutes.
- Use a sharp knife. With each slice carefully place the knife under hot water to heat, dry the knife and then slice carefully while the knife is still hot. This makes the ice cream much easier to slice and creates a nice clean edge.
- Cut into 8 even ice cream bars or 16 smaller squares. Whatever your size preference and enjoy!
I hope you enjoyed these Gluten free ice cream sandwiches.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.