A thin, crispy gluten free chocolate chip cookie with vanilla ice cream sandwiched between.

Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches

Fall has arrived. I know this because there is pumpkin spice EVERYTHING available right now. But I thought I would try to sneak in one last recipe that might be deemed a summer recipe – Gluten Free Chocolate Chip Ice Cream Sandwiches.

Sure, ice cream and ice cream sandwiches might be consumed more during the blazing summer months than in the cooler autumn but let me ask you this – is there ever a wrong time for ice cream? Or chocolate chip cookies? No, I didn’t think so!

The cookie part of this recipe is easy and makes really good cookies even if you aren’t sandwiching ice cream between them. They are thin and crispy and really kind of perfect. If you want to make just the cookies I would advise you to substitute the mini chocolate chips for chunks (preferably hand cut) pieces of chocolate or full size chips.

A couple things make this recipe special – first it is the use of melted butter instead of creaming room temperature butter and secondly it’s the use of two kinds of sugar, both organic sugar and organic brown sugar (both from Wholesome!). They each contribute their own sort of magic to this recipe.

If you’re looking for a change from pumpkin spice (insert the food item of choice here) go ahead and give these guys a try. Trust me, you won’t be sorry!

A thin, crispy gluten free chocolate chip cookie with vanilla ice cream sandwiched between.

5 from 2 votes
A thin, crispy gluten free chocolate chip cookie with vanilla ice cream sandwiched between.
Print Recipe

Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches

Prep Time10 mins
Cook Time12 mins
Cooling Time1 hr 5 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 8 ice cream sandwiches
Calories: 547kcal
Author: Gluten Free & More


  • ½ cup butter melted and cooled
  • ½ cup Wholesome! organic sugar
  • cup Wholesome! organic brown sugar packed
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 cup all-purpose gluten free flour blend
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon baking soda
  • ½ cup mini chocolate chips
  • 2 pints vanilla ice cream


  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
  • In an electric mixer, beat the butter and sugars together on medium-high speed until creamy. Turn the mixer to low and beat in the vanilla and egg. Add the flour, salt, and baking soda and beat on low until the mixture forms into dough. Stir in the chocolate chips.
  • Roll the dough into 16 large balls. Place on the baking sheets and flatten slightly with the back of a spatula. Bake for 9 – 12 minutes or until golden. Let cool on pan for 5 minutes then remove to a wire rack to finish cooling completely.
  • Place a scoop of ice cream on the flat side of half the cookies. Top with another cookie, flat side down, and gently press together. Place in the freezer for at least 1 hour before serving.


Nutrition Facts
Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches
Amount Per Serving
Calories 547 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g85%
Cholesterol 104mg35%
Sodium 393mg16%
Potassium 255mg7%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 54g60%
Protein 7g14%
Vitamin A 905IU18%
Vitamin C 0.7mg1%
Calcium 189mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chocolate Cookies Gluten-Free Gluten-Free Recipes Ice Cream Ice Cream Sandwiches Sugar Summer
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