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!
Have you ever had a Chipwich? These popular ice cream sandwiches are made with chocolate chip cookies and ice cream, rolled in mini chocolate chips around the rim.
Sadly, the originals aren’t gluten-free, but never fear! We’re making our own! Thanks to our thin chocolate chip cookie recipe, we can make our own gluten-free Chipwich style ice cream sandwiches that taste AMAZING and look adorable.
Just like some of our other ice cream treats (like Brownie Ice Cream Sandwiches, “Fried” Ice Cream, and Grassshopper Ice Cream Pie, these cookie ice cream sandwiches are the perfect cool dessert to enjoy after a hot summer BBQ or pool day.
The recipe starts with a thin gluten-free chocolate chip cookie + your favorite ice cream. Let’s get started!
Our Gluten-Free Chipwich-Style Ice Cream Sandwiches Recipe, At A Glance:
Here’s What You Need To Make These Gluten-Free Cookie Ice Cream Sandwiches:
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.
- 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, 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 Ice Cream. I went with classic vanilla 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!
How To Make Gluten-Free Chipwich-Style Ice Cream Sandwiches, Step By Step
Start By Making The Cookies
- 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.)
- 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.
- Add Egg Yolk & Vanilla. Mix in the egg yolk and vanilla extract, until well blended.
- 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.
- Mix In Chocolate Chips. Add mini chocolate chips and mix until just combined and no floury patches remain.
- 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.
- 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.
- 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:
- 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.
- Work ONE Sandwich At A Time. Since the ice cream will melt, only work with one sandwich at a time.
- 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.
- 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.
- Freeze Again! For the best texture, freeze the ice cream sandwiches at least 2-3 hours before serving.
- 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.
Fun Flavor Combinations To Try
This is the fun part! There are so many great flavor combinations you can try, especially when you mix and match toppings and ice cream flavors. Here are a few of our favorites:
- THE CLASSIC – Vanilla ice cream + mini chocolate chips
- BIRTHDAY – Vanilla or gluten-free birthday cake ice cream + rainbow jimmies sprinkles
- CHOCOLATE LOVERS – Chocolate ice cream + chocolate sprinkles or mini chocolate chips
- CHOCO-NUT – Chocolate ice cream + toasted chopped almonds, peanuts, or pecans
- CANDY CRUSH – Chocolate OR Vanilla ice cream + mini m&ms (you could even use mini m&ms instead of chocolate chips in the cookies!)
- TOFFEE CRUNCH – Vanilla, Chocolate, or Caramel Ice Cream + Toffee Bits
But honestly, you can use any flavor of ice cream you fancy! Chocolate peanut butter? Mint chocolate chip? Salted caramel? Strawberry? Cookies & Cream? Sure! As long as it’s gluten-free and ice cream (not sorbet), it’ll work for these gluten-free ice cream sandwiches! We’ve used lactose-free ice cream, regular ice cream, and dairy-free/vegan ice cream with great results.
FAQ + Tips And Tricks For The BEst 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.
Tips For Building Homemade Ice Cream Sandwiches:
- Freeze The Cookies First! To make them easier to work with, freeze the cookies for at least 30-60 minutes to let them harden up somewhat. That way, they don’t break when you spread the ice cream!
- Work One Sandwich At A Time. It might be tempting to do this assembly-line style, but this is one case, where it’s better to fully build one ice cream sandwich at a time. This helps keep the ice cream from getting too melty.
- Wrap Each Sandwich Individually. For the easiest storing & eating, wrap each ice cream sandwich individually in plastic wrap, press ‘n’ seal, or parchment paper before storing in an airtight container or freezer bag. This will prevent freezer burn and make the easy to hand out later or sneak one for a late-night treat.
- Freeze Before Eating. The ice cream will definitely be soft and melty if you make these and immediately try to eat them. I recommend freezing for at least 2-3 hours before eating them to ensure the ice cream has time to set back up. It’s less messy!
🌟 Leave a star review below when you try our gluten-free chocolate chip cookie ice cream sandwich recipe! We can’t wait to hear what you think!Print