Strawberry Ice Cream Sandwich (Gluten Free)

Strawberry season is the best season, if you ask me! These strawberry ice cream sandwiches combine a rich, chewy AND gluten free strawberry white chocolate chip cookie with delectable, store bought strawberry ice cream to make THE best dessert of spring and summer!

Homemade ice cream sandwiches are such an easy, yet elevated dessert. It's a great way to create a semi-homemade recipe that will wow anyone! Chewy gluten free cookies are rich and delicious, and they pair so well with strawberry ice cream.

Especially during the summer, I like to get my kids in the kitchen as much as possible. Creating these ice cream sandwiches was a fun summertime activity, plus they keep for up to 1 month in the freezer, so you always have a delicious sweet treat on hand when you end up with a house full of kids!

Want to try some more gluten free strawberry desserts? Check out my Strawberry Cheesecake Ice Cream Bars or Strawberry Cheesecake Cookies.

What are the Ingredients for Strawberry Ice Cream Sandwiches?

• Unsalted butter - I use unsalted butter so I can easily control the amount of salt in my baked recipes
• Light brown sugar and granulated sugar - the combination of light brown and granulated sugars is a classic in chewy and flavorful cookies
• Eggs - these are must to bind the cookies together
• Vanilla extract - vanilla is a crucial ingredient in cookies to add just the right flavor. Be sure to use a high quality vanilla extract like this one.
• Gluten free all-purpose flour (1 to 1 ratio) - this is my favorite gluten free flour.
• Coarse Kosher salt - Kosher salt is so good in baked recipes, especially cookies and bars.
• Baking soda - this helps the cookies spread and remain chewy
• Freeze dried strawberries - I like to use freeze-dried strawberries instead of fresh strawberries, because it doesn't add too much liquid to the cookie dough.
• White chocolate chips - the sweetness of the white chocolate chips pairs perfectly with the tart freeze-dried strawberries.
• Strawberry ice cream - you can't have a strawberry ice cream sandwich without strawberry ice cream! This one is my favorite.

How do I make Strawberry Ice Cream Sandwiches ?

1. In a mixing bowl fitted with the paddle attachment, cream together butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

1. Scrape down the bowl, and add eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat just until combined.

1. Meanwhile, in a small bowl, stir together the gluten free all-purpose flour, salt, and baking soda. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl until the flour is well incorporated.

1. Add the freeze-dried strawberries and white chocolate, mixing on low until just combined. 
2. Using a 2 tablespoon-sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly. Place in the freezer for at least 1 hour. NOTE: The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip top bag, and store in the freezer for up to 1 month.

1. While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place dough balls on a parchment lined baking sheet, at least 2 inches apart. 
2. Place cookies in the oven, and bake for 10-12 minutes, rotating the baking sheet halfway through baking. Once the cookies are finished baking, remove from the oven, and let cool for 10 minutes before transferring to a wire cooling rack to cool completely.

1. Once the cookies have cooled completely, flip half of the cookies over. Using your favorite strawberry ice cream, place about ¼ - ⅓ cup scoop of ice cream on the cookie. Place a second cookie on top, and gently press to allow the ice cream to reach the edges of the cookie and form a sandwich.

Recipe Swaps and Substitutions

• Gluten free all-purpose flour - If you do a lot of gluten free baking, you likely have a favorite flour. This one is mine, but feel free to substitute your own. You can also use regular all-purpose flour if you are not gluten free.
• Freeze dried strawberries - If you want to try making these cookies with other freeze-dried fruit, I recommend raspberries or blueberries. I also have a recipe for White Chocolate Raspberry Cookies, which uses fresh raspberries, and would also make an excellent ice cream sandwich, when paired with rich chocolate ice cream.
• Strawberry ice cream - This is the ice cream I used in this recipe, but it would also be delicious with chocolate or vanilla ice cream.

Ways to Serve Strawberry Ice Cream Sandwich

• Wrap the individual ice cream sandwiches in parchment paper and in a loaf pan. When you're ready to serve, you can place the pan over dry ice to keep the sandwiches frozen during a party!
• I often cut the ice cream sandwiches in half when serving. They are fairly large, and sometimes cutting them in half is also a nice presentation!
• Serve as part of an ice cream bar! Having a big party with lots of kids, give kids the option to have an ice cream sandwich instead of building their own ice cream sundae.
• Chop up, and serve with whipped cream and chocolate syrup. YUM!

Tips for Perfecting this Strawberry Ice Cream Sandwich Recipe

• Use room temperature butter and when making the cookies. This is an important step so that all the ingredients are evenly incorporated.
• Do NOT skip freezing the cookie dough before baking the cookies. Freezing the cookie dough balls ensures that the cookie bake so they are crunchy on the edges and soft and chewy in the center.
• Work quickly when building the sandwiches. You want the ice cream to be soft enough to be able to press the sandwiches together, but not so soft that the ice cream melts quickly.

Storage and Freezing

The cookie dough balls can be made ahead of time. Once they are frozen, place in a large zip top bag. The cookie dough can be frozen for up to two months. This is a great way to have a sweet treat in a hurry!

Once the sandwiches are made, I like to wrap them individually in parchment paper, and then place the ice cream sandwiches in a large zip top bag.

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Strawberry Ice Cream Sandwich (Gluten Free)

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 sandwiches

Calories 573 kcal

Equipment

• 1 Stand mixer
• 1 Set of dry measuring cups
• 1 Set of measuring spoons
• 1 cookie sheet
• 1 ice cream scooper

Ingredients

  

1x2x3x

• 1 cup unsalted butter , room temperature
• 1 cup light brown sugar ,packed
• ½ cup granulated sugar
• 2 each eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups gluten free all-purpose flour (1 to 1 ratio)
• 1 teaspoon coarse Kosher salt
• ½ teaspoon baking soda
• 1 ½ cup freeze dried strawberries
• 1 cup chopped white chocolate chips
• 3-4 cups strawberry ice cream
• Crushed freeze dried strawberries

Instructions

 

• In a mixing bowl fitted with the paddle attachment, cream together butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the bowl, and add eggs, one at a time, scraping down the bowl between each addition. Add the vanilla extract, and beat just until combined.
• Meanwhile, in a small bowl, stir together the gluten free all-purpose flour, salt, and baking soda. Add the dry ingredients to the butter mixture, mixing on low until just combined. Scrape down the sides of the bowl until the flour is well incorporated.
• Add the freeze-dried strawberries and white chocolate, mixing on low until just combined.
• Using a 2 tablespoon-sized scoop, scoop the cookie dough onto a baking sheet, with the dough balls touching slightly. Place in the freezer for at least 1 hour. NOTE: The cookie dough can be made ahead of time. Simply place the dough balls in the freezer to chill for one hour. Once the dough balls are firm, place them in a zip top bag, and store in the freezer for up to 1 month.
• While the cookie dough is chilling, preheat the oven to 375°F. Once the dough has chilled, place dough balls on a parchment lined baking sheet, at least 2 inches apart.
• Place cookies in the oven, and bake for 10-12 minutes, rotating the baking sheet halfway through baking. Once the cookies are finished baking, remove from the oven, and let cool for 10 minutes before transferring to a wire cooling rack to cool completely.
• Once the cookies have cooled completely, flip half of the cookies over. Using your favorite strawberry ice cream, place about ¼ - ⅓ cup scoop of ice cream on the cookie. Place a second cookie on top, and gently press to allow the ice cream to reach the edges of the cookie and form a sandwich.
• Place the sandwiches in the freezer to set. Once set, if desired, roll the edges of the ice cream in crushed up freeze dried strawberries. Freeze for at least 1 hour before serving. To store, wrap in a piece of parchment paper. Serve immediately once set, or store in the freezer for up to 1 month.

Nutrition

Calories: 573kcalCarbohydrates: 87gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 280mgPotassium: 529mgFiber: 6gSugar: 56gVitamin A: 584IUVitamin C: 364mgCalcium: 111mgIron: 8mg

Keyword easy desserts, easy gluten free desserts, gluten free ice cream sandwich, strawberry desserts, strawberry ice cream sandwich recipe

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