Gather Your Ingredients

How To Make Peppermint Hot Fudge, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don’t let it boil!)
2. Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
3. Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
4. Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

FAQ + Tricks For The Best Peppermint Hot Fudge Sauce

Can I Use Peppermint Oil Instead of Peppermint Extract? Maybe. Not all peppermint oil is food grade (some is meant for aromatherapy only!), but food grade pure peppermint oil can be used in VERY small amounts. Peppermint oil is WAY stronger than peppermint extract so a single drop is likely all you’d need! Otherwise, you’ll end up with a very overpowering minty aftertaste. 

Try Giving It As a Homemade Gift! This homemade peppermint hot fudge sauce makes a GREAT Christmas gift for friends & neighbors. Package it in small heatproof jars & top with a bow or gift tag.

Can I Use Something Besides Sweetened Condensed Milk? Sweetened condensed milk is literally just milk & sugar that’s been cooked down to evaporate some of the water so it’s nice and thick and sticky. You can make your own with this recipe! You’ll just need granulated sugar and whole milk.

More Yummy Holiday Treats To Try

Fudgy Gluten-Free Brown Butter Brownies

Homemade Peppermint Ice Cream

Peppermint Flourless Chocolate Cake

20+ Gluten-Free Holiday Cookie Recipes To Try

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Peppermint Hot Fudge Sauce

This deliciously thick peppermint hot fudge sauce is perfect for a holiday sundae! Try it with peppermint ice cream and a warm brownie–you won't regret it!

Course Condiment, Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword hot fudge sauce, ice cream topping, peppermint

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2.5 cups Hot Fudge Sauce

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Dark Chocolate Chips (or semi-sweet chocolate chips)
• 1 (14-ounce) can Sweetened Condensed Milk
• ½ cup Heavy Cream
• 4 Tablespoons Tablespoons butter (57 grams)
• ¼ teaspoon Kosher Salt
• 1 teaspoon Vanilla Extract
• 1/2-1 teaspoon Peppermint Extract (depending how strong you want it!)

Instructions

• Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don't let it boil!)
• Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
• Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
• Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

Video

Notes

• Chocolate. I recommend dark chocolate (around 70-72%) when possible to keep this from getting too sweet. You can use bittersweet chocolate or semi-sweet chocolate chips instead, but the sauce will be less chocolatey and more sweet. Milk chocolate will be too sweet and too weak for this recipe. 

Gather Your Ice Cream Ingredients

One thing about this pretty pink peppermint ice cream? It’s a Philadelphia style ice cream recipe, meaning there are no eggs or egg yolks to temper! Let’s take a look at the ingredients list:

Our Favorite Ice Cream Maker

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How To Make Peppermint Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!) 
2. Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don’t want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won’t churn properly. (I usually don’t need to chill mine!)
3. Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer’s instructions until the ice cream reaches a soft serve texture. (For me, that’s 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
4. Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it’s firm enough to scoop.
5. Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

FAQ + Tricks For The Best Candy Cane Ice Cream

Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands. 

How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.

Do I Need To Use Food Dye? Nope! This pink peppermint ice cream gets its soft pink color from melted candy cane, so there’s no need to add any extra red food dye or food coloring! Even if you use dye-free candy canes or naturally colored candy cane, you’ll probably still have enough color!

More Yummy Peppermint Treats To Try

Peppermint Flourless Chocolate Cake

Gluten-Free Peppermint Crunch Brownies

Vegan Peppermint Hot Chocolate

Gluten-Free Chocolate Peppermint Cookies

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Candy Cane Ice Cream

Our easy homemade Peppermint ice cream recipe is packed with a double dose of candy cane! Cool, creamy & delicious, this easy ice cream is the perfect holiday dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword candy cane ice cream, christmas, peppermint

Prep Time 45 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 45 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• Ice Cream Maker (Make Sure To Freeze In Advance, As Needed!!!)

Ingredients

For Peppermint Ice Cream

• ½ cup Crushed Candy Canes (about 20 mini candy canes)
• ½ cup Granulated Sugar (100 grams)
• 1 cup Whole Milk
• 2 cups Heavy Cream
• 1 teaspoon Peppermint Extract
• 1 teaspoon Vanilla Extract
• ¼ teaspoon Kosher Salt

Mix-Ins

• 1/4-1/2 cup Crushed Candy Cane (about 10-20 candy canes)

Instructions

• Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!)
• Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don't want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won't churn properly. (I usually don't need to chill mine!)
• Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer's instructions until the ice cream reaches a soft serve texture. (For me, that's 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
• Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it's firm enough to scoop.
• Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

Video

Notes

• Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands. 
• How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.
• Don’t rush. Plan ahead to allow plenty of time for this homemade ice cream to freeze. It’s worth if for gorgeously scoop-able ice cream!
• Make a Sundae! Try this ice cream with a warm brownie & hot fudge sauce–it’s unreal! 

Gather Your Ingredients

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. It takes up less space than some other models, and is large enough for most homemade ice cream recipes!

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How To Make Gluten-Free Cookies & Cream Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. At LEAST 24-48 Hours Before, Freeze Ice Cream Maker Bowl. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
2. Make The Ice Cream Base. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Whisk over medium-low heat just until the sugar is dissolved. (It’s ok if the mixture doesn’t get hot, the sugar just needs to be dissolved.) Remove from heat and stir in vanilla.
3. Chill. Transfer the vanilla ice cream base to a large liquid measuring cup or glass container and refrigerate at LEAST 2-3 hours, or until very cold all the way through. (Otherwise, it will not churn.)

4. Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
5. Mix In Oreos. During the last minute or two of churning the ice cream, gradually add the chopped gluten-free Oreo pieces and let the ice cream maker mix them in.
6. Freeze. Transfer the ice cream mixture into a freezer-safe container. Sprinkle with additional Oreo pieces, as desired, and freeze for at LEAST 4-6 hours, or until firm enough to scoop.
7. Serve & Store. Scoop and enjoy! Leftover cookies & cream ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

FAQ + Tricks For The Best Homemade Cookies & Cream Ice Cream

Don’t Go Light. I know it’s tempting to try to reduce the fat here, by swapping in half-and-half or low-fat milk, but DO NOT DO IT. You’ll only end up with VERY hard, watery ice cream. This Philadelphia-style ice cream was specifically designed to be made without egg yolks, so it needs the fat in the cream to give this Oreo ice cream the classic creamy texture you’re looking for!

STAY GLUTEN-FREE! One more time, in case you missed it above: regular Oreos are NOT gluten-free, so if you’re gluten-free you must ONLY use gluten-free Oreos (white package) or another brand of gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Goodie Girl.

Try For A Variety Of Shapes & Sizes! When you’re chopping the gluten-free Oreo cookies, I recommend aiming for a variety of sizes and shapes. Remember that the cookies will break down as they churn into the ice cream, so I leave plenty of the Oreo cookie chunks on the larger side, while also sprinkling in some smaller bits and crumbs.

The Best Ice Cream Scoop. The classic Zeroll ice cream scoop will last a lifetime and has a non-toxic, heat-channeling mineral oil in the handle that takes the warmth from your hands and makes it easier to scoop the cold ice cream. Sounds like crazy science, but it actually works! (One thing to know: they are NOT dishwasher safe!)

More Ice Cream Recipes To Try

Lemon Ice Cream

Gluten-Free “Fried” Ice Cream

Easy 2-Ingredient Magic Chocolate Shell

Gluten-Free Cookie Ice Cream Sandwiches

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Gluten-Free Cookies & Cream Ice Cream

Our easy homemade gluten-free cookies & cream ice cream recipe channels all the classic flavor you love, simply made gluten-free! This classic ice cream flavor has never been better, thanks to a kiss of vanilla and a generous helping of gluten-free Oreo cookies!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword cookies & cream ice cream, cookies and cream ice cream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

• 2 cups heavy whipping cream (NO low-fat substitutes!)
• 1 cup whole milk (NO low-fat substitutes!)
• ¾ cup granulated sugar (150 grams)
• 2 Tablespoons corn syrup * (See Notes)
• ¼ teaspoon kosher salt (use less if using fine table salt)
• 1 teaspoon vanilla extract
• 2 cups chopped Gluten-Free Oreo Cookies * See Notes

Instructions

• At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
• Make The Ice Cream Base. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Whisk over medium-low heat just until the sugar is dissolved. (It's ok if the mixture doesn't get hot, the sugar just needs to be dissolved.) Remove from heat and stir in vanilla.
• Chill. Transfer the vanilla ice cream base to a large liquid measuring cup or glass container and refrigerate at LEAST 2-3 hours, or until very cold all the way through. (Otherwise, it will not churn.)
• Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
• Mix In Oreos. During the last minute or two of churning the ice cream, gradually add the chopped gluten-free Oreo pieces and let the ice cream maker mix them in.
• Freeze. Transfer the ice cream mixture into a freezer-safe container. Sprinkle with additional Oreo pieces, as desired, and freeze for at LEAST 4-6 hours, or until firm enough to scoop.
• Serve & Store. Scoop and enjoy! Leftover cookies & cream ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

• Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results. 
• STAY GLUTEN-FREE! Regular Oreos are NOT gluten-free, so if you’re gluten-free you must ONLY use gluten-free Oreos (white package) or another brand of gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Goodie Girl. 
• Try For A Variety Of Shapes & Sizes! When you’re chopping the gluten-free Oreo cookies, I recommend aiming for a variety of sizes and shapes. Remember that the cookies will break down as they churn into the ice cream, so I leave plenty of pieces on the larger side, while also sprinkling in some smaller bits and crumbs.
• Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle in some mini chocolate chips along with the Oreo pieces or serve with chocolate shell! 

Simple Ingredients To Get Started

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for more than 12 years and it’s still going strong. It takes up less space than some other models, and works well for most homemade ice cream recipes!

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How To Make Homemade Lemon Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. At LEAST 24 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the freezer bowl or insert for your ice cream machine in advance. Otherwise, the ice cream will not churn properly.
2. Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
3. Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
4. Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it’s about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
5. Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours.
6. STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)

7. Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn about 25-30 minutes, or until the texture of rich soft-serve ice cream.
8. Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop half of the lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl! 
9. Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop. (I recommend pressing a layer of plastic wrap onto the surface of the ice cream, then covering with a lid for extra insulation.)
10. Serve & Store. Scoop and enjoy! Leftover ice cream will keep up to 2 weeks in the freezer, though it will continue to harden with time.

FAQ + Tricks For The Best Lemon Ice Cream

USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here to make your own lemon curd. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 

AVOID METAL CONTAINERS! Lemon reacts with prolonged exposure to metal and can develop a strong unpleasant metallic flavor. I only recommend storing your ice cream in glass, plastic, or other freezer-safe containers, NOT a metal one.

Can I Add Lemon Juice? While fresh lemon juice is delicious, I don’t recommend it here since it has a tendency to separate the lemon ice cream base. If you DO want to add some, I recommend ONLY stirring in 2-3 Tablespoons RIGHT before churning ,for best results.

More Yummy Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Homemade Chocolate Syrup

Knickerbocker Glory

Classic Hot Fudge Sundae

Recipe Card

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Lemon Ice Cream With Lemon Curd Swirl

This easy lemon ice cream packs a double dose of lemon flavor! From the creamy lemon base to the pockets of zesty homemade lemon curd, it's a lemon delight from start to finish!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword lemon curd ice cream, lemon ice cream, lemon swirl ice cream

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chill Time 10 hours hours

Total Time 10 hours hours 45 minutes minutes

Servings 1 Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• ⅔ cup granulated sugar
• 3 Tablespoons fresh lemon zest (2-3 lemons)
• 2 Tablespoons corn syrup (see notes)
• ½ teaspoon vanilla extract
• 1 pinch salt (less than 1/8 teaspoon)
• ½ cup Homemade Lemon Curd (DON'T use store-bought!)

Instructions

• At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
• Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
• Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
• Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it's about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
• Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours. (Don't rush here! If you don't fully chill this mixture, the ice cream will not churn properly!)
• STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)
• Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
• Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop 1/2 of lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl!
• Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop.
• Serve & Store. Scoop and enjoy! Leftover lemon ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

• Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results. 
• Strain The Ice Cream before adding to the ice cream maker, or the lemon zest can have a tendency to gather together in a ball in the spinning insert/churning apparatus of the ice cream maker. 
• USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought. 
• Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle some gluten-free graham cracker crumbs or crushed meringues over the lemon curd when layering the ice cream! Or, serve with fresh raspberries and a coconut roll for pretty presentation. 

Gather Your Ingredients

So what is grasshopper pie made of? It’s an easy-to-make combination of a few elements: a chocolate cookie crust, mint chocolate chip ice cream, chocolate sauce, whipped cream, and garnishes. Let’s take a close look at each one:

• Gluten-Free Oreo Cookie Crust. This crispy gluten-free chocolate cookie crust only requires two ingredients: gluten-free Oreos (or other gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Trader Joe’s Joe-Joe brands), and butter or vegan butter. Easy!
• Mint Chocolate Chip Ice Cream. Some grasshopper pie recipes use a marshmallow fluff + peppermint extract or creme de menthe filling, but since ours is an ice cream pie, we get to keep things simple! You can use regular or dairy-free/vegan mint chocolate chip ice cream for our gluten-free grasshopper pie. Whichever fits your dietary needs best! You’ll need 2 pints (or 1 quart).
• Chocolate Sauce. You’ll use chocolate sauce twice for this recipe. First, you’ll drizzle a layer over the ice cream. Then, I like to add a bit on top of the whipped cream right before serving. It adds a pretty finishing touch! We LOVE our homemade chocolate syrup, but store-bought sauce works fine here!
• Whipped Cream Or Whipped Coconut Cream. Then, to serve, you’ll dollop or spread some fluffy whipped cream on top. Feel free to whip your own, or use store-bought whipped cream options like CocoWhip or TruWhip dairy-free whipped cream or Cool Whip/ReddiWhip.
• Garnishes (If You Want). Lastly, you can finish your gluten-free grasshopper ice cream pie with some fun garnishes–more crushed cookies, mini chocolate chips or chocolate curls, etc.

How To Make Gluten-Free Grasshopper Ice Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. START WITH THE PIE CRUST. Add gluten-free Oreo cookies to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookie crumbs with butter. It’ll be the texture of wet sand now. Pour the oreo crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
2. OPTIONAL: BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely. If you prefer to make this as a no-bake recipe, simply chill the crust instead to help it set up. (It won’t hold together quite as well as a baked crust, but will still work here!)
3. SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
4. SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled pie crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream pie filling into an even layer.
5. DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
6. DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices. 
7. CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

What Goes Into a Knickerbocker Glory?

In some ways, a Knickerbocker glory sundae is kind of the ice cream version of Eton Mess! While there is definitely some variety, most knickerbocker glories have:

• A Fruit Sauce, Curd, or Jelly. This often includes something like strawberry sauce or raspberry sauce, but can also include something like lemon curd, fruit jellies or jam, etc.
• Fresh Fruit. Think fresh berries, mango, pineapple, etc.
• Ice Cream. Scoops of vanilla ice cream are common, but you’ll also see versions with strawberry ice cream or other fruity ice cream flavors! 
• Whipped Cream. Fluffy, delicious, elegant!
• Crunchy Bits. A little crunch for good measure can include crushed meringue, chopped or toasted nuts, etc.
• Fun Garnishes. A traditional fan wafer biscuit is a common topping, but other versions use a coconut roll (or pirouette cookie), chopped nuts, and even sprinkles!

Want to make a Knickerbocker Glory of your own? Here’s what you’ll need to make ours…

Gather Your Ingredients

So what goes into OUR knickerbocker glory recipe? Just a handful of simple ingredients! Let’s take a look:

• Raspberries, Lemon Juice & Sugar. We’re making our quick raspberry coulis for the fruit sauce. This fresh raspberry sauce has vibrant color and fresh berry flavor that’s perfect with the ice cream!
• Fresh Berries. I like a combination of fresh raspberries, fresh strawberries, and fresh blueberries, but you can also toss some blackberries in there if you like, or use just one kind of berry.
• Vanilla Ice Cream. My favorite flavor ice cream for a knickerbocker glory sundae is vanilla since it lets the fruit flavors shine. (Feel free to use lactose-free, dairy-free or vegan ice cream as needed!)
• Whipped Cream. Feel free to make your own whipped cream from scratch, or use spray whipped cream for ease!
• Meringue Cookies. For ease, I like to use store-bought mini meringues. They’re shelf-stable, so they’ll last for months, which makes it easy to make a sundae when the craving strikes!
• Coconut Rolls or a Fan Cookie. In the U.K., many versions of the Knickerbocker glory are served with a fan shaped biscuit. I haven’t ever seen these in grocery stores in the U.S. and haven’t been able to find a gluten-free version, so we use gluten-free coconut rolls instead. Other options could include a crispy mini chocolate chip cookie, gingersnaps, shortbread biscuits, or vanilla wafers, etc.

How To Make a Knickerbocker Glory, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Raspberry Sauce

1. Combine. Add raspberries, lemon juice & sugar to a blender. (If using frozen raspberries, remember to at least partially thaw them first, so they’re easier to blend!)
2. Puree until the sauce is as smooth as possible. Pause to scrape down the sides of the blender as needed.
3. Strain out the seeds by pouring the raspberry puree through a fine mesh sieve. Place the sieve over a bowl, then pour the raspberry sauce into the sieve and pressing down using the back of a spoon or a flexible spatula to remove any seeds or large pulp from the sauce. Discard the seeds and pulp, and pour the smooth sauce into a bowl, container or small pitcher.
4. Serve or Store. Store raspberry coulis in the refrigerator up to 1 week, or freeze up to 1 month. 

Build a Knickerbocker Glory

1. Check Your Sauce. The raspberry sauce should be easily scoopable straight from the fridge, but if yours is feeling too thick, you can thin it out with a teaspoon of water or two, until you reach your desired consistency. Set out a tall glass for each sundae you plan to make.
2. Layer raspberry sauce, fresh berries, and a scoop of ice cream in the bottom of each glass. 
3. Repeat layers of raspberry sauce, berries, and ice cream to fill your glass. Top the final ice cream scoop with a little more raspberry sauce. 
4. Garnish with whipped cream, and add meringue, coconut rolls, nuts, or a fan cookie, to taste. I like to add a small whole strawberry or a larger strawberry half for garnish, too! Serve with a long spoon and dive in!
   

Simple Ingredients To Get Started

This easy recipe starts with just 3 main ingredients! Let’s take a look:

• Fresh Peaches. I love making a milkshake with fresh peaches for the best peach flavor! There’s just nothing like the flavor of a ripe, juicy peach during peach season! (Want to try frozen peaches? Check out the FAQ below!)
• Brown Sugar (Maybe). This is a little trick to elevate the flavor of the peaches and gives the milkshake a better flavor. Don’t want the added sugar? You can reduce or skip it!
• Vanilla Ice Cream. Next up is a good quality vanilla ice cream. You can use regular vanilla ice cream, vanilla bean ice cream, dairy-free vanilla ice cream, etc. Lately, we’ve been loving Lactaid vanilla ice cream for a lactose-free option.
• Whole Milk (if you need it). Depending on how thick you like your peach shakes, you may or may not need any milk. I usually don’t use it if I’m using fresh peaches, since the juicy peaches provide enough liquid.
• Fun Toppings. Then, to finish, you can add fun toppings, like fluffy, fresh whipped cream, caramel sauce, more diced peaches (my fave!), fresh mint, or cinnamon sticks.

How To Make Homemade Peach Milkshakes, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Blend Peaches. To start, add peaches and brown sugar (if using) to a blended. Mix until the peaches are mostly smooth. 
2. Add Ice Cream to the blender and mix until smooth and evenly blended. (This will only take 10-20 seconds!)
3. Assemble. For pretty presentation, drizzle the inside of 2 milkshake glasses with caramel sauce. Add a few tablespoons of diced peaches to the bottom of each glass. Fill each glass halfway with peach milkshake, then top with another few tablespoons of diced peaches. Fill the glasses the rest of the way, then top with whipped cream, more caramel sauce, and a fresh peach slice, as desired. 

Simple Ingredients To Get Started

So what goes into a classic banana split? I’m glad you asked…

• A Ripe Banana. It wouldn’t be a banana split without fresh bananas! I like a medium banana that’s yellow but NOT spotty yet. It should be firm enough to easily cut in half lengthwise, but ripe enough to still taste sweet. (Firm bananas are better than overly soft ones!)
• Three Kinds Of Ice Cream. In a classic banana split, you’ll use three different flavors of ice cream–strawberry ice cream, vanilla ice cream, and chocolate ice cream. Then, each flavor of ice cream gets a different ice cream topping…
• Strawberry Topping goes on top of the strawberry ice cream. We love our homemade strawberry topping with the berries diced small, mashed, or even pureed. SO GOOD!
• Chocolate Sauce or Hot Fudge goes on top of the chocolate ice cream. If you want a thinner sauce (like Hershey’s syrup), I recommend our Chocolate Syrup recipe. If you’re craving that rich, thick, old-fashioned hot fudge, I can’t recommend our Homemade Hot Fudge Sauce enough!
• Pineapple Topping goes on top of the vanilla ice cream. It’s a classic combo that adds a lovely, unexpected touch. (Not a pineapple person? You can swap for caramel sauce!)
• Whipped Cream. Homemade whipped cream or spray whipped cream works! I like spray whipped cream for homemade banana splits–it’s just so easy to keep on hand!
• Rainbow Sprinkles. Classic colorful sprinkles are my favorite because they’re so cheerful, and they give this delicious recipe a classic look. Make sure you buy gluten-free sprinkles, if needed!
• Nuts. You can use finely chopped salted peanuts, or go for the classic wet walnuts. (Walnuts soaked in honey or syrup.) We have a walnut allergy at our house, so we used peanuts this time.
• Maraschino Cherries. I love how cute and classic these look!

How To Make A Banana Split, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Split The Banana. To start, split the banana lengthwise (the long way). I find this is easiest if I set the banana down on a cutting board and use a knife to cut sideways, rather than trying to hold it in my hands. Place the split banana into your ice cream dish or on a plate.
2. Scoop The Ice Cream. Next, add a scoop of vanilla, chocolate, and strawberry ice cream on top of the split banana. 
3. Add Sauces. Top the strawberry ice cream with strawberry sauce, the vanilla ice cream with pineapple sauce, and the chocolate ice cream with chocolate sauce or hot fudge.
4. Finish With Garnish. Add swirls of whipped cream, sprinkles, nuts, and maraschino cherries for garnish, or add your favorite toppings. (I like to add a swirl of whipped cream and a maraschino cherry on top of each scoop of ice cream for a classic look.) Enjoy right away! 

Simple Ingredients To Get Started

Smucker’s pineapple topping is a popular brand, but their ingredients list is: high fructose corn syrup, pineapple, corn syrup, citric acid, and yellow 5 food dye. Our homemade pineapple sauce is made from simpler ingredients, like:

• Crushed Pineapple. I start with canned crushed pineapple. It has no added sugar and is already in a nice, fine texture that works well for spooning over ice cream.
• Sugar. Our recipe uses less sugar than many recipes, but I find it’s still sweet enough.
• Lemon Juice. A little lemon juice gives this sauce a bright flavor while still letting the pineapple shine through. I recommend fresh lemon juice when possible, for the best flavor!
• Cornstarch. This helps thicken the sauce and gives it a glossier finish.

More Ice Cream Toppings To Try

Homemade Hot Fudge Sauce

Easy Strawberry Topping

Easy Homemade Caramel Sauce

Recipe Card

Pineapple Ice Cream Topping

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 20 minutes
• Yield: 2 cups sauce 1x
• Diet: Gluten Free

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Description

Our easy homemade pineapple topping recipe adds a delicious tropical twist to your favorite ice cream, cakes & treats. Come for the simple ingredient list & stay for the flavor! 

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Ingredients

• 1 (20 ounce) can crushed pineapple (unsweetened)*
• 1/3 cup granulated sugar (67 grams)
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon cornstarch (8 grams)

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Instructions

1. Combine. In a medium saucepan, combine crushed pineapple, sugar, lemon juice, and cornstarch. Stir to combine well.
2. Cook To Thicken. Stir over medium heat until the pineapple sauce comes to a simmer. Cook 8-10 minutes, or until the sauce has thickened and looks glossy. (Keep in mind it will thicken more as it cools!)
3. Cool. Remove the sauce from the heat and cool to room temperature. Transfer to a jar or airtight container and chill in the refrigerator.
4. Serve & Store. Enjoy on ice cream, angel food cake, pound cake, and more! Pineapple topping will keep in the refrigerator 1 week. (You can also freeze it up to 2 months!) 

Notes

• Use Fresh Pineapple. If you prefer to use fresh pineapple. I recommend weighing out 20 ounces (about 3 heaping cups), then pulsing it a bit in a food processor to break it up. If you prefer larger pieces, you can absolutely dice the pineapple, you’ll just need to add some pineapple juice to the pan to help make the sauce.
• Serving Ideas. Enjoy this topping on ice cream, sundaes, banana splits, pound cake, angel food cake, crepes, cheesecake, rice pudding, and more! We love to make pineapple sundaes with vanilla or coconut ice cream, pineapple sauce, toasted coconut and macadamia nuts!

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: American

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Simple Ingredients To Get Started

Now, let’s get to the good stuff! What is a hot fudge sundae made of? Let’s take a look:

• Hot Fudge Sauce. We *highly* recommend our homemade hot fudge sauce (aka THE BEST Hot Fudge Sauce!). It’s thick, rich, and gets delightfully “chewy” when it touches the cold ice cream, AND it’s made without corn syrup. That said, I won’t judge if you pick up a jar of hot fudge from the grocery store! 
• Vanilla Ice Cream. Homemade vanilla ice cream will put these over the top, otherwise, you can use your favorite vanilla ice cream! (It’s also amazing with soft serve…just saying.)
• Chopped Nuts. I love roasted, salted peanuts, chopped into fine pieces. They add a satisfying nutty crunch that’s lovely with the gooey hot fudge topping and cold ice cream.
• Sprinkles. I love rainbow sprinkles (classic jimmies).
• Whipped Cream. Feel free to whip your own, but I think a hot fudge sundae is the perfect opportunity to use spray whipped cream (like Reddi Wip).
• Maraschino Cherries. So cute and classic! Get bright red stem-on cherries for a classic look, or look for a dye-free brand like Tillen Farms.

How To Make A Classic Ice Cream Sundae, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Heat Hot Fudge. To start, gently warm the hot fudge sauce until it’s pourable and smooth. You can do this on the stove in a small saucepan over low heat, or in a microwave-safe bowl, microwaving (ideally on lower power) in 15-20 second increments, stirring in between each increment until the sauce is pourable.
2. Prepare Your Glass. For pretty presentation, drizzle some hot fudge sauce into each bowl or glass. (A mason jar, works, too!)
3. Layer Ice Cream & Sauce. Fill the glass with vanilla ice cream then drizzle with more hot fudge sauce. (If you want it extra fudgy, you can drizzle a little hot fudge in between every scoop of ice cream!)
4. Add Toppings. Top each sundae with whipped cream, chopped nuts, sprinkles, and a maraschino cherry. Enjoy right away!

Ice Cream Sundae Variations

Now that you know how to make a classic hot fudge sundae recipe, let’s talk about variations! These are some of the most popular ice cream sundae variations when you’re in the mood for something different.

• Caramel Sundae. Swap the hot fudge out for warm caramel sauce, or use both caramel sauce AND hot fudge for an extra decadent treat.
• Tin Roof Sundae. This variation on a classic ice cream sundae layers chocolate and vanilla. A scoop of vanilla ice cream gets topped with melty hot fudge or chocolate sauce, then a scoop of chocolate ice cream is topped with gooey marshmallow sauce. Then, the whole sundae is topped with roasted Spanish peanuts.
• Marshmallow Sundae. Layer marshmallow ice cream topping and hot fudge!
• Hot Fudge Brownie Sundaes. Start with a fudgy brownie base, add a scoop of vanilla ice cream and smother it in hot fudge sauce. Then add the classic whipped cream, nuts, sprinkles, and a cherry on top!
• Knickerbocker Glory. A fruity twist on a sundae! Swap out the hot fudge for fresh fruit and/or fruit puree, then layer with ice cream, whipped cream, and maybe some extras (like meringue or marshmallows!)

How To Make Homemade Hot Fudge, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Heat Milk Mixture. Add sweetened condensed milk, heavy cream, butter, and salt to a medium saucepan. Heat the mixture over medium-low heat stirring regularly until it’s almost bubbling at the edges.
2. Add Chocolate & Vanilla. Turn off the heat and add the chocolate and vanilla. Stir to combine until the chocolate is fully melted and the mixture has reached a glossy, smooth consistency. 
3. Serve or Store. Enjoy right away over ice cream or store leftovers in an airtight container or mason jar in the refrigerator up to 2 weeks. The sauce will thicken quickly as it cools.
4. Reheat. This hot fudge sauce will get VERY thick when cooled. Gently reheat in the microwave in 15-20 second intervals, stirring in between each interval until the mixture is smooth and glossy again.

Simple Ingredients To Get Started

We’re basically making a slightly smaller, softer version of our thin & crispy gluten-free chocolate chip cookies. Since the cookies will get harder in the freezer, we want them slightly softer than the original version, but since we’re building a sandwich, that thinner texture makes these much more manageable to eat than a big, thick cookie would! You’ll need:

• Butter. Softened butter for creaming. I actually prefer salted butter to unsalted butter here!
• Sugar & Brown Sugar. This blend gives the cookie just the right texture and flavor.
• An Egg Yolk. For richness and softness. (Learn how to separate egg yolks & whites here)
• Vanilla Extract. Lots of vanilla for a beautiful aroma & flavor!
• Gluten-Free Flour. We’re keeping things simple with a 1:1 gluten-free flour blend. We HIGHLY recommend this one from King Arthur, but if you use another blend (like Bob’s Red Mill), be sure it contains xanthan gum or your cookies won’t turn out properly.
• Baking Soda. For just the right puff and spread.
• Salt. To balance the flavors!
• Mini Chocolate Chips. Mini chocolate chips are much better for the texture of these cookies. They’re also great for rolling the sides of the sandwiches!
• Your Favorite Flavor of Ice Cream. I went with classic, creamy vanilla ice cream for most of these photos, but we’ve got lots of ideas below!
• Extras, For Decorating. Then, if you want to give them an extra-cute look, you can add some extra mini chocolate chips, chopped nuts, sprinkles, toffee bits, or mini m&ms!

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How To Make Gluten-Free Cookie Ice Cream Sandwiches, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Start By Making The Cookies

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper. (This way you can alternate baking sheets between batches & not put cool dough on a hot baking sheet.)
2. Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large bowl with a hand mixer), cream the softened butter, sugar, and brown sugar 2-3 minutes, or until smooth, light, and fluffy.
3. Add Egg Yolk & Vanilla. Mix in the egg yolk and vanilla extract, until well blended.
4. Add Dry Ingredients. Scrape down the edges of the bowl and add gluten-free flour, baking soda, and salt. Mix until just a few floury patches remain.
5. Mix In Chocolate Chips. Add mini chocolate chips and mix until just combined and no floury patches remain.
6. Scoop & Roll. Use a small cookie scoop to form 1 Tablespoon balls. Roll the cookie dough balls smooth between your palms quickly, then add 6-8 cookie dough balls to a baking sheet.
7. Bake & Cool. Bake the cookies 8-10 minutes or until set on the edges and just underdone in the center. If desired, shape the cookies into perfect circles with a round cookie cutter and press a few extra chocolate chips into the tops right after you pull them out of the oven (this is just for looks!). Let the cookies cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat baking process until all the cookie dough is baked.
8. Freeze. Place the cookies on a baking sheet lined with parchment (feel free to reuse one from baking!) and freeze at least 30-60 minutes to allow the cookies to harden. (This helps them not break when you spread the ice cream). (You can also transfer cookies to an airtight bag and store in the freezer up to 2-3 weeks in advance at this point.)

Then Build The Ice Cream Sandwiches

9. Gather All Your Ingredients. Before you start, get everything ready to go, so you can move quickly. The ice cream will begin to melt as soon as you scoop it, so you don’t want to waste any time! Set out a shallow plate or bowl with any toppings you’d like to use (chocolate chips, nuts, sprinkles, etc.). Remove the frozen cookies from the freezer and set out a sheet pan or plate for the finished ice cream sandwiches that you can store in the freezer.
10. Work ONE Sandwich At A Time. Since the ice cream will melt, only work with one sandwich at a time.
11. Scoop & Roll. Use a standard 1/4-cup ice cream scoop to make 1/4 cup scoops of ice cream. Add the scoop of ice cream to the bottom of one cookie, then cover with the bottom of the second cookie (so the tops of the cookies face outward). Gently spread or press the ice cream to flatten slightly. If your ice cream is very stiff, it can be helpful to use an offset spatula to gently press or spread the ice cream out on the bottom cookie before adding the top cookie.
12. Decorate. Sprinkle or roll the sides of your ice cream sandwich with toppings and transfer to the plate or tray in the freezer. Repeat with your remaining cookies and ice cream until you’ve finished making all the ice cream sandwiches.
13. Freeze Again! For the best texture, freeze the ice cream sandwiches at least 2-3 hours before serving.
14. Serve & Store. When the sandwiches are frozen, you can wrap the individually in plastic wrap, wax paper, or parchment and store in an airtight container or freezer bag in the freezer up to 2 months.

FAQ + Tips For The Best Gluten-Free Ice Cream Sandwiches

Are Chipwich Ice Cream Sandwiches Gluten-Free? No. Store-bought Chipwich ice cream sandwiches contain gluten in the cookies. However, our homemade gluten-free chipwich-style ice cream sandwiches are 100% gluten-free and perfect for satisfying your craving!

Try Dipping Them! For a really pretty touch, you can dip the cookies halfway into chocolate shell and pop them back in the freezer for a few minutes. That little extra chocolate coating is such a nice touch!

More Ice Cream Treats To Try

Gluten-Free (Un)Fried Ice Cream

Gluten-Free Brownie Ice Cream Sandwiches

Magic Chocolate Shell For Ice Cream

Recipe Card

Gluten-Free Chocolate Chip Cookie Ice Cream Sandwiches

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Emily Dixon, Sweets & Thank You
• Total Time: 4 hours 5 minutes
• Yield: 12 ice cream sandwiches 1x
• Diet: Gluten Free

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Description

These gluten-free cookie ice cream sandwiches are such a fun dessert to cool off with. Try our classic combination or mix & match ice creams and toppings to create your own!

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Ingredients

For The Crispy Chocolate Chip Cookies:

• 1/2 cup (1 stick/4 oz.) butter, softened
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 1 egg yolk, room temperature
• 1/2 Tablespoon vanilla extract
• 1 cups (120 grams) gluten-free measure-for-measure flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cups (3 oz./85 grams) semisweet chocolate chips (I like mini chocolate chips!)

For The Ice Cream Sandwiches:

• 1 quart (4 cups) ice cream (vanilla, chocolate, etc.!)
• extra mini chocolate chips, sprinkles, mini m&ms, or chopped nuts to decorate

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Instructions

First, Bake The Cookies:

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two baking sheets with parchment paper. (This way you can alternate baking sheets between batches & not put cool dough on a hot baking sheet.)
2. Cream Butter & Sugars. In the bowl of a stand mixer with a paddle attachment (or a large bowl with a hand mixer), cream the softened butter, sugar, and brown sugar 2-3 minutes, or until smooth, light, and fluffy.
3. Add Egg Yolk & Vanilla. Mix in the egg yolk and vanilla extract, until well blended.
4. Add Dry Ingredients. Scrape down the edges of the bowl and add gluten-free flour, baking soda, and salt. Mix until just a few floury patches remain.
5. Mix In Chocolate Chips. Add mini chocolate chips and mix until just combined and no floury patches remain.
6. Scoop & Roll. Use a small cookie scoop to form 1 Tablespoon balls. Roll the cookie dough balls smooth between your palms quickly, then add 6-8 cookie dough balls to a baking sheet.
7. Bake & Cool. Bake the cookies 8-10 minutes or until set on the edges and just underdone in the center. If desired, shape the cookies into perfect circles with a round cookie cutter and press a few extra chocolate chips into the tops right after you pull them out of the oven (this is just for looks!). Let the cookies cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat baking process until all the cookie dough is baked. (Note: these cookies are meant to be thin, but if they’re spreading WAY too much, you can chill the dough for 20 minutes to help control the spread)
8. Freeze. Place the cookies on a baking sheet lined with parchment (feel free to reuse one from baking!) and freeze at least 30-60 minutes to allow the cookies to harden. (This helps them not break when you spread the ice cream). (You can also transfer cookies to an airtight bag and store in the freezer up to 2-3 weeks in advance at this point.)

Then, Build The Ice Cream Sandwiches. 

1. Gather All Your Ingredients. Before you start, get everything ready to go, so you can move quickly. The ice cream will begin to melt as soon as you scoop it, so you don’t want to waste any time! Set out a shallow plate or bowl with any toppings you’d like to use (chocolate chips, nuts, sprinkles, etc.). Remove the frozen cookies from the freezer and set out a tray or plate for the finished ice cream sandwiches that you can store in the freezer. 
2. Work ONE Sandwich At A Time. Since the ice cream will melt, only work with one sandwich at a time.
3. Scoop & Roll. Use a standard 1/4-cup ice cream scoop to make 1/4 cup scoops of ice cream. Add the scoop of ice cream to the bottom of one cookie, then cover with the bottom of the second cookie (so the tops of the cookies face outward). Gently spread or press the ice cream to flatten slightly. If your ice cream is very stiff, it can be helpful to use an offset spatula to gently press or spread the ice cream out on the bottom cookie before adding the top cookie.
4. Decorate. Sprinkle or roll the sides of your ice cream sandwich with toppings and transfer to the plate or tray in the freezer. Repeat with your remaining cookies and ice cream until you’ve finished making all the ice cream sandwiches.
5. Freeze Again! For the best texture, freeze the ice cream sandwiches at least 2-3 hours before serving.
6. Serve & Store. When the sandwiches are frozen, you can wrap the individually in plastic wrap or parchment and store in an airtight container or freezer bag in the freezer up to 2 months. 

Notes

**Don’t skip the freezing step! Transferring the chocolate chip cookies to the freezer is essential. If you try to make the sandwiches with warm or room temperature cookies, the cookies will break when you press the ice cream between them. You will also get chocolate chips all over your hands!

• Prep Time: 25 minutes
• Freeze Time: 3 hours
• Cook Time: 40 minutes
• Category: Dessert
• Method: Freezer
• Cuisine: American

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