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Two gluten free brownie ice cream sandwiches stacked together on a white background.

Gluten free Ice Cream Sandwiches

Easy and delicious gluten free ice cream sandwiches recipe. When the weather is warming up these soft fudge brownie layers sandwiched 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!
5 from 11 votes
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Course: Dessert, Snack
Cuisine: American
Keyword: brownie sandwiches, gluten free, summer recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8 servings
Calories: 401kcal

Nutritional information is meant as a guideline and all information is approximate.

Equipment

  • 2 8x8 baking tins
  • 1 Large bowl
  • 1 medium bowl
  • 1 Non-stick saucepan

Ingredients

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.

Instructions

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!

Notes

 
How to store the ice cream sandwiches?
Double wrap each gluten free ice cream sandwich with plastic wrap and foil and store in a freezer-safe container.
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.
Can I make it dairy free?
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.

Nutrition

Serving: 1Large serving | Calories: 401kcal | Carbohydrates: 50.9g | Protein: 8.7g | Fat: 19g | Saturated Fat: 4.9g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 6.6g | Cholesterol: 57mg | Sodium: 212mg | Potassium: 112mg | Fiber: 3.3g | Sugar: 31g

Disclaimer

Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.