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Best Ice Cream Sandwiches

These chilly treats are perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain…but you won't want to miss out on the ice cream! —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 10 min. + freezing
  • Makes
    6 servings


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 tablespoons beaten egg
  • 1/2 teaspoon vanilla extract
  • 2/3 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup baking cocoa
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/8 teaspoon salt
  • 1-1/2 cups vanilla ice cream, softened


  • In a small bowl, cream butter and sugar. Beat in egg and vanilla. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well.
  • Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° for 8-10 minutes or until set. Remove to a wire rack to cool completely.
  • Spread 1/4 cup ice cream on the bottoms of half of the cookies; top with remaining cookies. Wrap each in plastic wrap. Freeze for 3 hours or until firm.
Editor's Note
Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you're concerned that your brand may contain gluten, contact the company.
Nutrition Facts
1 each: 319 calories, 15g fat (9g saturated fat), 63mg cholesterol, 326mg sodium, 46g carbohydrate (22g sugars, 1g fiber), 3g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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