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ice cream sandwiches stacked and ready to be eaten.

Gluten-free Ice Cream Sandwiches

These Classic Ice Cream Sandwiches bring back all the memories with their soft chocolate gluten-free wafer cookies sandwiched together with your favorite ice cream!
Prep Time 1 hr
Cook Time 15 mins
Chill 4 hrs
Total Time 5 hrs 15 mins
Course Dessert
Cuisine American
Servings 10


  • ¾ C Cassava Flour
  • C Arrowroot Starch
  • ½ C Potato Starch or sub corn starch or additional arrowroot starch.
  • ½ C Cocoa Powder
  • 6 TBS Butter or shortening or dairy-free alternative
  • ½ C Sugar
  • ¼ C Dark Brown Sugar
  • ½ TSP Baking Soda
  • ½ TSP Sallt
  • 1 TSP Vanilla
  • C Milk


Make the dough

  • Cream the butter and sugars. You want to make sure these are completely combined and the mixture is fluffy.
  • Add the dry ingredients To the sugar mixture add the dry ingredients. The mixture will be dry and crumbly.
  • Add the vanilla and the milk and mix till combined. The dough will look like a soft cookie dough.
  • Place the dough into the shape of a disc on plastic wrap and wrap it tight. Place it in the fridge for about an hour.
  • Cut the dough in half and place the half between two pieces of parchment paper. Roll the dough until it's about 1/16-⅛ in thick. At this point if the dough has become soft and the parchment is sticking, place it on a baking sheet and back into the freezer for about 15-20 minutes. Once frozen the parchment should release.
  • Repeat with the other half of the dough.
  • In a preheated 350 degree oven bake the cookies for 12-15 minutes. The cookies should look dull when they are done.
  • While the cookies bake, spread your desired ice cream into a flat layer. I like to line a baking sheet with plastic wrap, cover it and place it back into the freezer to set up.
  • Once the cookies are baked, let them chill and then place them into the freezer for at least 2 hours or longer until solid. This will help make it easier to assemble the ice cream sandwiches.
  • Cut and sandwich the ice cream sandwiches into desired shapes.
  • Chill again. Trust me these are best once the assembled ice cream sandwiches have been chilling for at least 4-6 hours.


Make it dairy-free
Substitute the butter for shortening or a dairy-free alternative and use dairy-free ice cream.
Chill the Dough/ Cookies
This recipe is not hard but it does take some time.
*You want to make sure to chill the dough before rolling it out between pieces of parchment paper. If your dough sticks to the parchment let it chill for 30 minutes or so and it should release one side so you can bake it.
*Once the cookies are baked, chill them again until they are completely frozen (2-3 hours) before cutting and shaping, it will make it easier to assemble.
Keyword gluten-free ice cream sandwich, homemade ice cream, ice cream, ice cream sandwich