These Gluten Free Ice Cream Sandwich Cookies are perfect on a warm summer day. Or let’s face it, these delicious treats are perfect to enjoy any time of year – even in winter (as long as you’re snuggled someplace warm).
With organic and natural ingredients, this gluten free ice cream sandwich cookie recipe is sugar free (there are options to use sugar if you like) and include healthy coconut oil and pasture-raised eggs. These cookies are easy to make ahead and enjoy anytime.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
- 2 cups all-purpose gluten free flour
- 2/3 cup organic cocoa powder
- 1/2 cup organic coconut sugar (or organic sucanat or organic brown sugar)
- 1/4 cup organic raw honey (or organic cane sugar)
- 1/4 tsp kosher salt
- 3 tbsp organic butter, melted and cooled
- 1/2 cup organic extra virgin coconut oil
- 2 large pasture-raised or organic eggs
- 2 tsp organic vanilla extract
- 2 1/2 cup organic or natural ice cream
- Pre-heat oven to 325 degrees.
- Mix all dry ingredients together.
- Add remaining ingredients until dough is well mixed.
- Divide the dough into 2 portions. Place on parchment paper, and roll into to 1/4 inch thickness. Place in freezer for 10 minutes.
- Remove dough from freezer. Cut into large circles using a 3-inch round cookie cutter or cup.
- Place cut-outs 1 inch apart on baking sheets.
- Bake 8 minutes total. Rotate pans once while baking.
- When done, let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
- When cookies are cooled down, scoop about 1/4 cup ice cream in the middle of a cookie. Flatten ice cream and then top with another cookie. Gently press together. Serve immediately or store in freezer to enjoy anytime.
Equipment and Tools
Want More Recipes?
Check out my new book, Gluten-Free, Real Food Recipes for Kids. I wrote this book with YOU in mind. Parents who want to provide kids with wholesome meals without artificial colors, preservatives and other additives. All the recipes are gluten-free – with many options for grain free or Paleo, dairy free, egg free and vegetarian.
What’s Included In This Book
It’s filled with 130+ pages of content and recipes, including:
- Real food nutrition 101
- Detailed information on how to properly soak and sprout nuts, beans, grains and seeds
- A guide on how to spot chemical additives and what to avoid
- Kitchen essentials and cooking tools
- Tips on how to get kids to become better eaters and help in the kitchen
- 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more
This post was featured on Allergy Free Wednesdays.
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DISCLAIMER: The content on the blog Don’t Mess with Mama is for educational and informational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.