Stock up your freezer and cool off this summer with some delicious and easy-to-make ice cream sandwiches! With a scoop of your favourite ice cream nested gently in between two chocolatey cookies, these treats will leave you with a rich burst of flavour in every bite! Remember to choose from the Markdale Creamery collection for a Gluten Free treat.
Gluten Free Ice Cream Sandwiches
- ½ cup unsalted butter (113 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free oat flour (fluffed, 150 grams)
- 1/3 cup unsweetened cocoa powder (45 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 4-6 cups Chapman’s Markdale Creamery ice cream, any flavour
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Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes).
Add egg and vanilla and beat until smooth.
Add oat flour, cocoa powder, salt and baking soda and beat on low speed until combined. It will be tacky but not too sticky.
Roll dough into 1” balls (roughly 1 tablespoon dough per ball) and place on parchment lined baking sheets with at least 2” in between each ball. Lightly grease hands with non-stick spray and press each cookie dough ball down so that it is quite flat, about ¼” in thickness.
Bake for 5-6 minutes, until slightly puffed and the edges look dry; the centre may still be slightly glossy.
Remove from the oven and let cool for 10 minutes on the pan before placing the pan in the freezer (ensure the bottom is not too hot). Freeze for 20-30 minutes until firm.
Remove cookies from the freezer and place 1 scoop of Chapman’s Original Ice Cream between two cookies, pressing slightly to form a sandwich.
Serve immediately or place back in the freezer and store until ready to serve, or up to 3 months.