Gluten Free Ice Cream Sandwiches
These delicious gluten free ice cream sandwiches are a copycat of the classic Chipwich ice cream sandwiches! Can be made using store bought or homemade ice cream.
Equipment
- Ice Cream Maker (if making homemade ice cream)
- Ice Cream Scoop
Ingredients
For the Homemade Ice Cream
- 1 can full fat coconut milk
- 1 can coconut cream
- 2 tablespoon vanilla extract or vanilla bean paste
- 1 tablespoon gelatin
- ¼ cup monk fruit
- pinch sea salt
For the Chocolate Chip Cookies
- 2 ⅓ cup gluten free 1:1 flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 egg yolk
- 1 cup coconut sugar
- ½ cup monk fruit
- 1 cup butter
- 1 teaspoon vanilla extract
- ½ cup Chocolate chips
Instructions
For the Cookies
- In a large mixing bowl, whisk together flour, baking powder, and baking soda until fully combined.
- Beat butter, sugars, vanilla extract and salt until creamy in a stand mixer or with an electric hand mixer.
- Add eggs to mixer one at a time scraping the edges of the bowl to ensure all is well incorporated.
- Slowly add dry ingredients to the wet ingredients and mix on low speed until fully incorporated.
- Add chocolate chips and fold in with a rubber spatula.
- Cover the bowl with a kitchen towel and refrigerate 2 hours up to overnight prior to baking.
- When you are ready to bake, preheat oven to 350 and scoop out cookies onto parchment lined baking sheet.
- Bake for 15-18 minutes or until cookies are golden brown.
- Optional: sprinkle with sea salt just before serving.
For the Homemade Ice Cream
- Over low heat, pour canned coconut milk + cream into a small pot, whisking until smooth. Allow to heat but not fully boil.
- While still heating, stir in vanilla, pinch of salt, and gelatin whisking again to combine.
- Pour ice cream base into heat proof container, cover and allow to set in the fridge about 45 mins.
- Once the coconut mixture is cool, add to frozen bowl of ice cream maker + churn according to machine instructions.
- Scoop ice cream onto cookies and sandwich. Store in the freezer in a ziplock bag.
Notes
Prepare ice cream once cookies are baked + chilled. I chilled my cookies for about an hour in the fridge on parchment lined baking sheets. The ice cream is much easier to work with directly out of the ice cream maker as it is still a soft serve consistency. Freeze for 1 hour before serving for best results.
If you make these ahead using homemade dairy free ice cream, note that they will need to sit at room temperature for around 15 minutes or so as dairy free ice cream needs time to thaw prior to enjoying.
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