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!


6 servings


1/3 cup butter, softened
1/2 cup granulated (white) 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


Preheat oven to 350°F (177°C). Grease a baking sheet with cooking spray.

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 inches apart onto prepared baking sheet, forming 12 cookies; flatten slightly.

Bake for 8 to 10 minutes or until set. Remove to a wire cooling 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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 10 minutes
Cool Time: 30 minutes
Freeze Time: 3 hours

Additional Information

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.

Nutritional Information

Amount per serving: Calories 319, Fat 15 g (Saturated Fat 9 g), Cholesterol 63 mg, Sodium 326 mg, Carbohydrate 46 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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