Gluten Free Ice Cream Sandwiches

You’ll Love These Ice Cream Sandwiches

As a kid, the highlight of my week was getting a dollar to buy a Chipwich in the school cafeteria or from the ice cream truck. Sure, we would sometimes have those basic chocolate ice cream sandwiches in the freezer, but a Chipwich was really something special. This ice cream sandwich recipe even takes that up a notch to something you might even consider gourmet!

Sink your teeth into chewy chocolate almond cookies sandwiched with a scoop of coconut gelato or ice cream. A roll in coconut completes the Almond Joy-inspired flavor combo. Here’s why you are going to want to make them ASAP…

• Simple to make. The cookie dough comes together quickly in one bowl. Just led them cool, scoop, smush, and roll. Pop them back in the freezer and you have a treat to grab whenever the craving strikes.
• Easily avoid gluten and dairy. The cookies are flourless and don’t have any butter, so they are naturally gluten free and dairy free. If needed, you can use vegan ice cream or non-dairy sorbet.
• Totally customizable. Start with this base recipe, then swap the cookies, ice cream, and coatings to make a frozen dessert with any flavor combo you love.

Recipe Ingredients

Here’s a short rundown of what you’ll need to make these gluten free ice cream sandwiches. You’ll find the full amounts and step-by-step instructions in the recipe card further down in the post.

• Egg.
• Almond butter. I prefer to use creamy, but you can use chunky if you like more texture.
• Brown sugar. I’ve made these with both light and dark brown sugar.
• Baking soda. Be sure it is fresh.
• Unsweetened cocoa powder.
• Vanilla extract.
• Chopped almonds. Salted or unsalted, depending on your preference, but you do want to use roasted almonds or ones that you’ve toasted in a skillet.
• Coconut ice cream. You can also use gelato or try sorbet to make it dairy free.
• Sweetened coconut flakes. This is optional, and you can also use unsweetened if you prefer.

Quick Tips

I’m sharing a few ideas for the ice cream sandwiches. If you want additional suggestions about making the cookies, check out the post that details the Flourless Chocolate Almond Cookies, though you will get the instructions you need right here in the recipe card below.

• Make them dairy free. As I mentioned above, you can use sorbet or a vegan ice cream in
• Skip the coconut. If you don’t like the texture of coconut, leave it off or try rolling your ice cream sandwiches in mini chocolate chips, sprinkles, or more chopped almonds. If you don’t like the flavor at all, vanilla ice cream or even my cheesecake ice cream will be super yummy too.
• Try different cookies. You can go with Flourless Dark Chocolate Chunk Cookies if you want more chocolate instead of the almonds, add spice with Mexican Hot Chocolate Cookies, or make a classic chipwich using Gluten Free Chocolate Chip Cookies.
• Wrap them up. If you aren’t going to eat the ice cream sandwiches the same day you make them, let them firm up in the freezer, then wrap them individually in plastic wrap before storing them in the freezer. You can place the wrapped sandwiches in a plastic freezer storage bag or an airtight container and take them out one at a time as you plan to enjoy them. They will keep for a month or two before you may start to see ice crystals or freezer burn.

More Frozen Desserts

• Strawberry Yogurt Popsicles
• Cannoli Ice Cream Cones
• Chocolate Peanut Butter Frozen Yogurt Bars
• No-Churn Brownie Batter Ice Cream