Indulge in the ultimate summer delight with our Homemade Gluten-Free Brownie Ice Cream Sandwiches. These effortlessly crafted treats bring all the classic flavor you adore, reimagined in a perfectly gluten-free package!

Homemade Gluten-Free Brownie Ice Cream Sandwiches: Your Perfect Summer Treat

As temperatures rise and the sun shines brighter, July marks National Ice Cream Month – and we couldn’t be more excited! This time of year calls for refreshing no-bake desserts and delightful frozen treats. To kick off the season with a wave of nostalgia and pure indulgence, we’re diving into the timeless joy of homemade ice cream sandwiches. But not just any ice cream sandwiches – we’re crafting the best gluten-free version you’ll ever taste!

Unlike traditional ice cream sandwiches that rely on wheat-based chocolate cookies or wafers, our recipe elevates the experience with soft, thin, and intensely fudgy gluten-free brownie layers. This innovative approach creates an incredible foundation for creamy ice cream, delivering a dessert that’s rich in deep chocolate flavor, perfectly complemented by the refreshing chill of your favorite frozen scoop. It’s a match made in summer heaven, guaranteed to satisfy your sweet cravings.

And here’s the best part: creating these delectable treats is simpler than you might imagine! With just a few basic ingredients and straightforward steps, you can whip up a batch of these irresistible gluten-free brownie ice cream sandwiches right in your own kitchen. Let’s gather what you’ll need to begin this delicious journey.

Gather Your Ingredients for Fudgy Gluten-Free Brownie Layers

Crafting the perfect gluten-free brownie ice cream sandwich begins with quality ingredients. Here’s a closer look at what you’ll need and why each component is essential for achieving those soft, chewy brownie layers that pair so wonderfully with ice cream:

• Butter Or Vegan Butter: Our rich brownie layers get their foundational moisture and flavor from melted butter. For those with dairy sensitivities or following a vegan diet, high-quality vegan or dairy-free butter is a fantastic alternative and should yield similar delicious results. We haven’t tested with oils yet, but for best texture, butter or its vegan counterpart is recommended.
• Granulated Sugar: Beyond sweetness, sugar plays a critical role in the texture of these brownies. It helps keep them exceptionally soft and moist, which is crucial when they’re frozen. You definitely don’t want a brownie that’s too hard to bite through!
• Eggs: Two large, room-temperature eggs bind the ingredients and contribute to the brownies’ fudgy texture. Room temperature eggs emulsify better with the butter and sugar, leading to a smoother, more consistent batter. Need a quick tip? Learn how to get eggs to room temperature fast!
• Vanilla Extract: A generous splash of vanilla extract deepens and enhances the chocolate flavor, adding a warm, aromatic note that makes the brownies truly irresistible. Don’t underestimate its power to elevate the overall taste!
• Gluten-Free Flour Blend: To ensure these treats are genuinely gluten-free and easy to make, we recommend a simple measure-for-measure gluten-free flour blend. For consistent results, King Arthur Measure-For-Measure Gluten-Free Flour is our top choice. If using another blend, always check that it contains xanthan gum, which provides necessary structure and elasticity in gluten-free baking. Almond flour or coconut flour are not suitable substitutes for this recipe, as they absorb liquids differently and would drastically alter the texture.
• Unsweetened Cocoa Powder: This is key to achieving that deep, intense chocolate flavor without making the brownies dense. Unlike recipes that use melted chocolate, cocoa powder helps keep these brownie layers incredibly soft, even after freezing. You can use standard unsweetened cocoa or a blend of half Dutch-processed and half regular unsweetened cocoa powder for a richer, darker hue.
• Baking Powder: A touch of baking powder provides a subtle lift, giving the brownies a slight puffiness that prevents them from becoming too dense, ensuring they remain tender.
• Salt: A pinch of salt is vital for balancing the sweetness and intensifying the chocolate notes. It highlights all the other flavors beautifully, so don’t omit it!
• Your Favorite Ice Cream: While classic vanilla ice cream is a fantastic choice (and what we used for the video!), the beauty of homemade ice cream sandwiches lies in personalization. Feel free to experiment with any flavor you love. We’ve listed some delightful suggestions below to inspire your creations, including dairy-free options!

How To Make Gluten-Free Ice Cream Sandwiches Step-By-Step

For complete ingredient amounts, detailed instructions, and expert tips, refer to the recipe card below. These steps provide a comprehensive guide to crafting your perfect gluten-free ice cream sandwiches.

Preheat The Oven & Prepare Your Pans Properly

1. Preheat Your Oven: Begin by preheating your oven to 350 degrees F (175°C). This ensures the oven is at the correct temperature for even baking.
2. Line Your Pans with Parchment: Prepare two 8×8-inch metal baking pans by lining them with parchment paper. Leave a generous overhang of parchment on all sides; this creates convenient “handles” that will be crucial for easily lifting the delicate brownie layers out of the pan later. You can consult the photos or video for a visual guide to ensure correct placement. Do NOT use glass pans for this recipe, as they can cause the brownies to bake unevenly and become too hard.
3. Cut Parchment Squares: Cut two additional 8×8-inch squares of parchment paper. These will be used to gently press onto the surface of the brownie batter, aiding in an even bake and a smooth finish. Set them aside for now.

Mastering the Gluten-Free Brownie Layers

1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour blend, unsweetened cocoa powder, baking powder, and salt until thoroughly combined. Set this dry mixture aside. For the most accurate and consistent results, we highly recommend weighing your flour and cocoa powder. If a scale isn’t available, use the scoop and level method to measure as precisely as possible.
2. Melt Butter & Mix with Sugar: Melt the butter in a large microwave-safe bowl (or in a saucepan over low heat on the stovetop). Once melted, add the granulated sugar to the warm butter. Stir vigorously until the mixture transforms into a texture resembling wet sand. This step creates a glossy, fudgy base for your brownies.
3. Incorporate Eggs and Vanilla: Introduce the room-temperature eggs into the butter and sugar mixture, one at a time. After each egg addition, beat the mixture for 20-30 seconds to fully incorporate it and create a light, airy texture. Finally, stir in the vanilla extract until it’s evenly distributed, infusing the batter with its delightful aroma.
4. Add Dry Ingredients Gradually: Gradually add the whisked dry ingredients to the wet mixture. Mix until the batter is just combined and no streaks of flour remain. The resulting batter will be noticeably thick and sticky – this is perfectly normal and indicates the fudginess to come!
5. Divide Batter Evenly: Carefully divide the thick brownie batter equally between your two prepared 8×8-inch pans. For maximum accuracy, weigh the batter; otherwise, use a measuring cup to scoop and distribute the batter as evenly as possible to ensure uniform brownie layers.
6. Gently Smooth the Batter: Employ an offset spatula or the back of a spoon to gently spread the sticky batter into an even layer across the bottom of each pan. Take your time with this step, as an even layer is key for uniform ice cream sandwiches. If the parchment paper shifts, secure it to the pan edges with chip clips or binder clips temporarily (remember to remove them before baking!).
7. Press with Parchment Squares: Gently press one of your reserved 8×8-inch parchment squares onto the surface of the batter in each pan. This clever trick helps compress the batter, ensuring the brownies bake into perfectly even, flat layers, and contributes to a beautiful, smooth top.
8. Bake and Cool: Transfer the pans to the preheated oven and bake for 15-16 minutes. The brownies should be soft to the touch but no longer gooey in the center. Avoid over-baking, as this will make them too hard to bite through when frozen. Once baked, carefully remove the top parchment squares while the brownies are still hot. Allow the brownies to cool in their pans for 5 minutes. Then, using the parchment overhang, carefully lift ONE batch of brownies out of its pan. This will form the top layer of your ice cream sandwiches. Transfer these brownies (still on their parchment base for easy handling) to a wire cooling rack and let them cool for an additional 10-15 minutes while you prepare the ice cream.

Assembling Your Perfect Ice Cream Sandwiches

Once your brownies are baked and cooling, it’s time for the fun part: assembly! This stage requires a little speed and gentleness to ensure your ice cream sandwiches come together beautifully.

1. Prepare the Ice Cream Base: While the brownies are cooling, remove your chosen ice cream from the freezer. Allow it to soften slightly, but not melt completely – it should be pliable enough to spread easily. Using a butter knife or a thin offset spatula, carefully slice thin sections of ice cream and place them evenly over the brownie layer that remains in its pan. This brownie will be the base of your sandwiches. With very gentle pressure, use the back of a flexible spatula or an offset spatula to spread the ice cream into a uniform layer. Be extremely careful not to press too hard, as you don’t want to smash the soft brownie base.
2. Add the Top Brownie Layer: Retrieve the other brownie layer that has been cooling on the wire rack. Using its parchment lining as support, carefully lift and invert the brownie layer directly on top of the spread ice cream. Work quickly and precisely, as the brownies are quite soft. Apply gentle, even pressure to firmly press the top brownie layer into the ice cream, ensuring a good seal. Don’t worry if your brownie cracks a little during this step – you can easily patch it together, and it will freeze seamlessly!
3. Freeze Completely for Best Results: Once assembled, carefully remove the top parchment paper from the brownie sandwich. Cover the entire pan tightly with plastic wrap, Press ‘n’ Seal, or aluminum foil to prevent freezer burn. Transfer the covered pan to the freezer. This step is critical for structural integrity: freeze the ice cream sandwiches for at LEAST 6 hours, or ideally 12-18 hours in advance. Insufficient freezing time will result in overly soft ice cream, making slicing difficult and messy.
4. Slice and Serve with Care: When you’re ready to enjoy your homemade treats, remove the pan from the freezer. Run a thin, sharp knife along the edges of the pan to loosen the frozen slab. Then, using the parchment handles, carefully lift the entire ice cream sandwich block from the pan and transfer it to a sturdy cutting board. This can be the trickiest part, but a little patience will pay off! Using a long, very sharp knife (and a bit of muscle!), slice the frozen brownies into individual bars. We recommend cutting them into 10-12 neat rectangles or 9 perfect squares, depending on your preferred serving size.
5. Store Leftovers for Later Enjoyment: To maintain freshness and prevent sticking, wrap each individual ice cream sandwich tightly in parchment paper, waxed paper, or Press ‘n’ Seal. Then, place the wrapped sandwiches in a freezer-safe bag or an airtight container. They can be stored in the freezer for up to one month. For the best eating experience, allow frozen ice cream sandwiches to soften at room temperature for 5-10 minutes before indulging.

Delicious Ice Cream Flavors to Elevate Your Sandwiches

The beauty of homemade ice cream sandwiches lies in the endless possibilities for flavor combinations! Rich, fudgy brownies are incredibly versatile and pair beautifully with a wide array of ice cream flavors. Whether you prefer dairy or dairy-free, remember to always check labels to ensure your chosen ice cream is also gluten-free. Here are some of our top picks to inspire your next batch:

• Classic Vanilla: You can never go wrong with a good, creamy vanilla ice cream. Its simplicity allows the deep chocolate notes of the brownie to shine, creating a perfectly balanced and timeless treat.
• Cherry Chocolate Chip: For a sophisticated twist, the vibrant tartness of cherries combined with rich chocolate chips and creamy ice cream creates an incredible flavor explosion alongside the brownie.
• Cookies & Cream: Double down on the chocolate-vanilla sensation! The crunchy cookie pieces within the ice cream add a delightful textural contrast that perfectly complements the soft brownie.
• Chocolate Brownie: If you’re a true chocolate enthusiast, embrace the decadence with chocolate brownie ice cream. It’s rich, intense, and utterly satisfying.
• Salted Caramel or Toffee Chip: Chocolate and salted caramel are a match made in culinary heaven. The sweet and salty notes of caramel or the buttery crunch of toffee chips create an irresistible combination with the fudgy brownie.
• Chocolate Peanut Butter: For those who adore the classic pairing, chocolate peanut butter ice cream offers a creamy, nutty, and utterly delicious filling that harmonizes perfectly with the brownie.
• Mint Chocolate Chip: A refreshing favorite! The cool burst of mint paired with chocolate chips offers a vibrant contrast to the fudgy brownies. My kids especially love Nada Moo’s coconut milk mint chocolate chip ice cream for a dairy-free option!
• Cookie Dough: The playful bits of cookie dough provide a wonderful textural contrast to the smooth ice cream and soft brownie, adding an extra layer of sweetness and chewiness.

A quick note on ice cream choices: We generally advise against using sorbet or overly soft homemade ice creams (such as many no-churn recipes) for these sandwiches. While delicious on their own, these often start too soft and then freeze too hard, making them difficult to eat easily as a sandwich. For the best experience, stick to commercially churned ice cream with a good, firm texture.

FAQ + Essential Tips for the Best Gluten-Free Ice Cream Sandwiches

PLAN AHEAD FOR PERFECTLY FROZEN TREATS! The single most crucial factor for achieving the ideal texture and shape in your homemade ice cream sandwiches is adequate freezing time. A minimum of 12 hours in the freezer is highly recommended. This allows the ice cream to firm up completely and the brownies to meld beautifully without becoming a messy endeavor when you slice them. If they freeze for longer, say past the 24-hour mark, they might become slightly harder, and you may need to let them sit at room temperature for a minute or two before cutting.

How Do You Soften Ice Cream For Ice Cream Sandwiches? You want the ice cream to be pliable enough to spread, but not a liquid mess. The best approach is to remove the ice cream from the freezer right as your brownies are cooling. This gives it enough time to reach the perfect consistency. Instead of large, round scoops, try using a butter knife or an offset spatula to remove thin, flat sections of ice cream. These thinner pieces are much easier to arrange and spread into an even layer on your brownie base. Check the video or photos in the recipe for a visual demonstration!

What Is The Cookie Part Of An Ice Cream Sandwich? Traditionally, most store-bought ice cream sandwiches use soft, thin chocolate wafer cookies as their “bread.” While these are undeniably classic, our recipe takes a delightful turn by using a thin, fudgy brownie layer. This substitution elevates the flavor and texture, making these homemade gluten-free ice cream sandwiches feel extra special and truly decadent compared to their store-bought counterparts.

How To Store Leftover Ice Cream Sandwiches: To preserve the incredible texture and prevent freezer burn, individual wrapping is key. Wrap each ice cream sandwich tightly in parchment paper, waxed paper, Press ‘n’ Seal, or plastic wrap. Once wrapped, place them in a freezer-safe, airtight container or a heavy-duty freezer bag. Stored this way, they will remain fresh and delicious in the freezer for up to one month. When you’re ready to enjoy a leftover sandwich, allow it to sit at room temperature for 5-10 minutes to soften slightly for the best bite.

More Gluten-Free Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Gluten-Free (Un)Fried Ice Cream

Magic Chocolate Shell For Ice Cream

Recipe Card

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Gluten-Free Ice Cream Sandwiches

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• Author:
  Emily Dixon, Sweets & Thank You
• 
  
  Total Time:
  
  6 hours 35 minutes
• 
  
  Yield:
  
  8-12 ice cream sandwiches
• 
  
  Diet:
  
  Gluten Free

Print Recipe

Description

The perfect summer treat! These gluten-free ice cream sandwiches have all the classic flavor you love, simply made gluten-free.

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Ingredients

For The Chocolate Cookie Layer:

• 2/3 cup (80 grams) gluten-free measure for measure flour (weighed or scooped & leveled)
• 1/2 cup (55 grams) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tablespoons/4 ounces) butter
• 1 1/3 cup (267 grams) granulated sugar
• 2 eggs, room temperature
• 2 teaspoons vanilla extract

For The Filling:

• 2 pints (1 quart/4 cups) of your favorite vanilla ice cream

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Instructions

Preheat The Oven & Prep Your Pans Properly

1. Preheat The Oven. Start by preheating the oven to 350 degrees F.
2. Line two 8×8″ metal pans with parchment, leaving an overhang of parchment paper over the sides of the pan that you can use to lift the brownies out later. (See the photos or video as needed for a visual!). Do NOT use glass pans or the brownies will not bake properly.
3. Cut two 8×8″ squares of parchment paper and set these aside. (You’ll use these for the tops of the brownies)

Make The Brownies:

1. Measure The Dry Ingredients. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside. (Weigh your flour and cocoa powder for the most accurate results, or at least use the scoop and level method to measure as accurately as you can.)
2. Melt The Butter & Combine With Sugar. Start the brownies by melting the butter in a large microwave safe bowl (or in a saucepan on the stovetop). Add the sugar to the melted butter and mix until the mixture looks like wet sand.
3. Add Eggs One At A Time, Then Add The Vanilla. Add the eggs to the sugar/butter mixture one at a time, beating 20-30 seconds after each addition. Then, add the vanilla and stir until well combined.
4. Add The Dry Ingredients A Little At A Time, mixing until the batter is fully combined. It’ll be on the thick and sticky side at this point.
5. Divide The Batter Between The Two Pans. Weigh it to get as accurate as possible, or use a measuring cup to divide and scoop the batter as evenly as you can between the two pans.
6. Gently Smooth The Batter. Use an offset spatula or the back of a spoon to gently spread the batter into an even layer. (Again, it’ll be very sticky, so just do your best! Securing the parchment paper to the sides of the pan with chip clips or binder clips while you’re spreading the batter can help. Remember to remove the clips before baking!)
7. Gently Press A Parchment Square Onto The Surface of each pan of brownies. This helps the brownies bake into an even layer and makes it easier to gently spread the batter into an even layer.
8. Bake & Cool. Pop the brownies into the oven and bake 15-16 minutes, or until still soft but no longer gooey. (You don’t want to over-bake the brownies or they’ll be too hard to bite through when frozen.) While the brownies are hot, carefully remove the top square of parchment from each pan of brownies. Cool the brownies for 5 minutes in the pans, then use the parchment overhang to remove ONE of the batches of brownies from the pan. (This will be the top of your ice cream sandwiches.) Transfer the brownies (leaving them on the base layer of parchment so it’s easier to assemble later) to a wire cooling rack and allow the brownies to cool an additional 10-15 minutes, while your ice cream softens.

Assemble The Ice Cream Sandwiches:

1. Add The Ice Cream To The Base Layer. While the brownies are cooling, remove the ice cream from the freezer to soften slightly. Use a butter knife to remove thin sections of ice cream, and place the ice cream on top of the brownie layer that’s still in the pan (the base layer of the ice cream sandwiches). Use gentle pressure with the back of a flexible spatula or an offset spatula to spread the ice cream into an even layer. Be gentle so you don’t smash the base brownie layer!
2. Cover With The Top Layer Of Brownies. Use the parchment lining of the top layer of brownies to help you lift and transfer the top brownie layer. Work quickly to turn the top brownie layer out on top of the ice cream. (Work quickly and carefully, as the brownies are soft!) Use gentle pressure to press the top layer of brownies into the ice cream. (If your brownie breaks, don’t panic. You can patch it together as needed. I promise!)
3. Freeze Completely. Remove the parchment from the top layer of brownies, and cover the pan with food wrap (plastic wrap, Press ‘n’ Seal, or foil). Then transfer the pan to the freezer. Freeze at LEAST 6 hours, up to 12-18 hours in advance. (Otherwise the ice cream will be too soft when you slice them!)
4. Slice & Serve. When you’re ready to serve the ice cream sandwiches, run a thin knife around the edges of the pan. Then use the parchment handles to remove the ice cream sandwiches from the pan and transfer to a cutting board. (Lifting it out of the pan is the hardest part, but don’t give up!) Use a long, sharp knife (and your muscles!) to slice the brownies into 10-12 rectangles or 9 squares for ice cream sandwiches.
5. Store Leftovers. Wrap individual ice cream sandwiches in parchment or press n seal, then store in a freezer-safe bag or airtight container in the freezer up to 1 month. Allow frozen ice cream sandwiches to soften 5-10 minutes before eating.

Notes

Only Have One Pan? Try This!

• If you only have one 8×8″ pan, you’ll need to bake the batter in shifts. Line the pan as directed above, filling with half of the batter, and covering with a parchment square as directed. Bake as directed, then cool 5 minutes in the pan before lifting the brownies out to transfer to a cooling rack. Carefully line the warm pan again, fill with the remaining batter (which will have thickened somewhat), cover with parchment paper and bake as directed. You’ll use this second batch of brownies as the base of the ice cream sandwiches.

• 
  
  Prep Time:
  
  20 minutes
• 
  
  Chill Time:
  
  6 hours
• 
  
  Cook Time:
  
  15 minutes
• 
  
  Category:
  
  Dessert
• 
  
  Method:
  
  Oven
• 
  
  Cuisine:
  
  American