Description
These Gluten-Free Ice Cream Sandwiches combine a rich, chocolatey gluten-free cookie base with a creamy, dairy-free ice cream filling made from oat milk and oat whipping cream. Perfect as a refreshing treat for any occasion, they are vegan, naturally gluten-free, and delightfully indulgent.
Ingredients
Chocolate Cookie Base
- 2 cups gluten-free 1-to-1 flour
- 1 cup cocoa powder
- ½ teaspoon fine salt
- 1 teaspoon baking powder
- 1 cup vegan butter, softened
- 1 cup light brown sugar
- ½ cup dairy-free milk
- 2 teaspoons vanilla extract
Ice Cream
- 1 can Nature’s Charm sweetened condensed oat milk
- 1 can Nature’s Charm oat whipping cream, chilled overnight
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the gluten-free flour, cocoa powder, salt, and baking powder. Set aside to combine the dry ingredients thoroughly.
- Mix Cookie Dough: Using a stand mixer or electric hand mixer, beat the vegan butter and light brown sugar until light and fluffy, about 3 minutes. Add vanilla extract and beat again. Slowly incorporate the dairy-free milk while continuing to mix.
- Combine Dry and Wet Ingredients: Add half of the dry ingredient mixture to the wet ingredients and beat until combined. Scrape down the bowl with a silicone spatula and then add the remaining dry ingredients, beating again until the dough comes together. Cover the bowl and let the dough rest for 30 minutes.
- Bake the Cookie Base: Preheat your oven to 350°F (175°C). Grease and line a half-sheet baking pan (13×18 inches) with parchment paper. Spread the rested cookie dough evenly over the parchment paper and bake for 10-12 minutes. Allow the cookie base to cool completely, then place it in the freezer while preparing the ice cream filling.
- Prepare Ice Cream Filling: In a large bowl, beat the chilled oat whipping cream for 5 minutes until it thickens. Add the sweetened condensed oat milk and vanilla extract, then beat until smooth and creamy. Chill this mixture in the freezer for 1 hour, until it reaches a softened ice cream texture.
- Assemble Ice Cream Sandwiches: Remove the cookie base from the freezer and cut it in half to create two 9×13 inch rectangles. Spread the ice cream filling evenly over one cookie layer. Top with the second cookie layer. Wrap the entire large ice cream sandwich tightly with plastic wrap and refrigerate in the freezer until completely frozen, about 6 hours or preferably overnight.
- Serve: Once fully frozen, remove from freezer, unwrap, and cut into 12 individual ice cream sandwiches. Wrap each sandwich individually with plastic wrap and store in an airtight container or freezer bag. Keep frozen until ready to serve.
Notes
- Ensure the oat whipping cream is chilled overnight for best whipping results.
- The dough resting step helps improve dough consistency and texture.
- Cutting into bars is easiest when the ice cream sandwich is fully frozen.
- Store sandwiches in an airtight container to prevent freezer burn.
- These sandwiches are naturally vegan and gluten-free, making them suitable for those dietary needs.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
