Gluten-Free Ice Cream Sandwiches
It’s summertime and there’s nothing better on a hot sunny day than an ice cream sandwich! These homemade gluten-free brown butter chocolate chunk cookies are sandwiched with coconut milk vanilla bean ice cream. I love the So Delicious brand, their ice cream is so creamy and smooth and it’s really yummy, especially for dairy-free ice cream. You can absolutely make your own ice cream to sandwich between these epic cookies, but this is kind of the cheater’s version!
I remember when I was a kid President’s Choice had just come out with their “Decadent” Chocolate Chip Cookie Ice Cream Sandwiches. We would buy a box throughout the summer as a special treat, they were pretty darn tasty, but I promise these are sooo much yummier, plus they are homemade.
Brown Butter
Is it just me or is brown butter all the rage these days?! I feel like I see recipes calling for brown butter in cookies, brownies, pasta, cakes, and pretty much anything else! I mean, browned butter really is top-notch, it becomes this rich, caramelly flavour and adds so much extra flavour to baked goods. These chocolate chip cookies can absolutely be made using room temperature butter instead of brown butter. If you have extra time and energy, try to make the brown butter, it’s really simple and adds so much yumminess to this cookie recipe.
So, you may be thinking, “how do I brown butter?!” Great question. You simply melt your butter in a saucepan and simmer it, stirring frequently, until it turns into a golden brown colour. This process takes about 8-10 minutes. Once your butter is browned, scrape it into a bowl and pop it into the freezer for 10-15 minutes until it’s started to solidify again or put it in the refrigerator for 30-45 minutes, until it firms back up. Once it’s firmed back up, it’s ready to use!
The Cookies
These cookies are super flavourful, they are intentionally less sweet than your average chocolate chip cookie, that’s because when you put a scoop of ice cream between them, I didn’t want the sandwiches to be knock-your-socks-off sweet. All that to say, they are perfectly sweet as an ice cream sandwich cookie, but if you’re making these cookies to enjoy on their own with a cup of tea or glass of milk, simply increase the sugar to one cup instead of 2/3 cup.
In this recipe, I used coconut sugar as the sweetener, I love the caramel flavour of coconut sugar and how well it compliments the brown butter. If you don’t have coconut sugar simply use 1/3 cup brown sugar and 1/3 cup white sugar in place of the coconut sugar.
Chocolate Chip Ice Cream Sandwiches
Author: ElizabethServings: 8 ice cream sandwiches
Ingredients
1 3/4 cups gluten-free all-purpose flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1 egg
1/2 cup butter
2/3 cup coconut sugar
1 cup chocolate chips or chopped chocolate
1 pint/473 mL ice cream of your choice
Instructions:
1. MAKE YOUR BROWN BUTTER In a small saucepan, add your 1/2 cup butter and place over medium heat. Let your butter melt. Once it's melted begin to stir it. Bring it to a simmer, it will bubble and froth, that's just the water evaporating. Keep simmering and stirring the butter until it turns a golden brown colour. Remove from heat, scape into a bowl and refrigerate/freeze until it solidifies. 2. MAKE YOUR COOKIE DOUGH Preheat your oven to 350ºF. Line two baking sheets with parchment paper. In a medium/large bowl, cream together your firm brown butter, coconut sugar, and egg with a electric mixer until light and fluffy. Add your flour, baking soda, and salt and combine well. Add your chocolate chips and stir to incorporate.
3. BAKE YOUR COOKIES On a parchment-lined baking sheet place 2 tablespoon sized balls of cookie dough on the baking sheet, leave 1-2 inches between each cookie. Gently flatten the ball with your fingers. Bake for 10-12 minutes or until golden brown around the edges. Remove from oven and cool on a cooling rack.
4. FILL YOUR SANDWICHES Once your cookies are completely cooled, match each cookie up with a similar size and shape cookie. Now take the ice cream and place one scoop of ice cream onto the bottom cookie and place the top cookie on top of the ice cream. I aim for about 3-4 tablespoons, roughly 1/4 cup. Pop your sandwiches back into the freezer for at least 10 minutes before you enjoy! Keep in the freezer until ready to eat!
Lastly, if you make this Ice Cream Sandwiches, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
