This DIY gluten-free ice cream sandwich is the ideal summer treat: creamy dairy-free ice cream tucked between tender, cakey gluten-free chocolate layers.
This post is sponsored by perfectly free. My Gluten Free Miami appreciates their support!
I Scream, You Scream, We All Scream for Ice Cream
Few things say summer like ice cream. After my celiac diagnosis, I stopped buying traditional ice cream sandwiches because nearly all store-bought versions contain gluten. The upside of a gluten-free lifestyle is learning to recreate favorites at home. Homemade versions are often just as good—or better. This recipe recreates that familiar cakey exterior instead of a crunchy cookie, giving you the nostalgic bite of a classic ice cream sandwich.
New Perfectly Free Pints
I love Perfectly Free frozen bites for their creamy coconut ice cream centers and tasty coatings, so I was excited when they released pints. They’re available in fudge stripe (a coconut-forward chocolate swirl), caramel cafe (with coffee and caramel notes), and strawberry sundae. For these sandwiches I used the fudge swirl and caramel cafe pints—both work beautifully depending on whether you want a chocolate or coffee-caramel profile.
What I appreciate about Perfectly Free:
- Top 8 allergen free
- Non-GMO
- Vegan friendly
- Delicious texture and flavor
The Perfect Gluten-Free Ice Cream Sandwich
Many DIY ice cream sandwiches use cookies, which are tasty, but the classic ice cream sandwich has a softer, cakey exterior. I adapted my basic gluten-free brownie recipe and spread the batter thin on a baking sheet to create that cakey, tender layer. Baked briefly, it yields the right balance: soft, slightly chewy, and easy to slice into sandwich-sized pieces. This texture will bring back summer memories—lounging by the pool with an ice cream sandwich in hand.
Recipe Notes
This is a straightforward recipe. I used my easy gluten-free brownie base and spread it thin on a parchment-lined baking sheet. The key is not to overbake so the layer stays cakey rather than turning into brownie chips.
The cakey cookie brownie
- Do not bake too long. Overbaking yields dry, chip-like pieces that don’t make good sandwiches. Ten minutes is usually enough—rotate the sheet midway for even baking.
Gluten-free flour
- Most gluten-free flour blends will work. I often use GF Jules, but Trader Joe’s and King Arthur blends also perform well.
Dairy-free fats
- Either vegetable oil or coconut oil works for the brownie layer; both produce a tender crumb.
Spreading the batter
- An offset spatula helps spread the batter thinly and evenly, but a regular spatula can suffice in a pinch.
I hope you enjoy this gluten-free ice cream sandwich. Perfectly Free pints pair perfectly with this method—if they aren’t available locally, ask your grocery store to carry them.
Happy gluten-free eating!
Print Recipe
DIY Gluten Free Ice Cream Sandwich {Gluten & Dairy Free!}
Ingredients
Brownie Layer
Dry Ingredients
- 1/2 cup gluten-free flour
- 1/3 cup gluten-free cocoa powder
- 3/4 Cup sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 tsp gluten-free instant espresso powder optional
Wet Ingredients
- 2 eggs room temperature works best
- 1/2 cup coconut oil
- 1 tsp vanilla
Ice Cream
- 2 Pints dairy-free ice cream
Instructions
Brownie
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Preheat oven to 350°F (175°C).
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Whisk together the dry ingredients until evenly combined.
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Stir in the wet ingredients until the batter is smooth.
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Line a cookie sheet with parchment paper.
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Spread the brownie batter into a thin, even layer.
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Bake for about 10 minutes, rotating the pan halfway through. Remove and let cool.
Ice Cream
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Let the dairy-free ice cream soften at room temperature for about 10 minutes so it’s spreadable.
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Line a small pan (about half the size of the brownie layer) with parchment paper.
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Spread the softened ice cream evenly in the pan to the desired thickness, then freeze until firm.
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When firm, remove the ice cream slab using the parchment.
Prepare Gluten Free Ice Cream Sandwiches
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Allow the cooled brownie layer to come to room temperature so it’s easier to handle.
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Cut the brownie sheet in half or into rectangles that match the size of your ice cream slab.
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Place the frozen ice cream slab onto one brownie layer, top with the second layer, and press gently to adhere.
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Trim and cut into individual sandwiches using a sharp knife warmed briefly in hot water for cleaner cuts.
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Wrap each sandwich in plastic wrap and store in the freezer until ready to enjoy.