Gluten-Free Brownie Cookie Ice Cream Sandwiches

These gluten free ice cream sandwiches made with homemade brownie cookies are the most delicious treat for a hot summer day. They are made with the best ever soft, chewy, and gluten and dairy-free brownie cookies, and filled with vanilla bean ice cream (or dairy-free frozen ice-cream dessert).

These are the perfect summer barbeque treat or treat to help you cool off on a hot summer day. Keep them right in the freezer and pull one out when you are ready to eat it. They taste like a mix between a store-bought ice-cream sandwich and a hot-fudge brownie sundae.

These brookie ice-cream sandwiches are so easy and each step can be thrown together quickly. You will need to leave some time in between baking the brownie cookies and creating the sandwiches in order for the cookies to cool off and not melt the ice cream. Once they are finished you will be begging for more!

Brookie Tips for Success

*To make this recipe dairy free for our family, I used Kirkland’s (Costco’s) brand of dairy free chocolate chips, Country Crock Plant Butter, and Simple Truth vanilla bean almond milk dessert. You can substitute any of these items for any other dairy-free substitutes and they should still end up delicious!

*To make this recipe gluten-free we made our brownie cookies with a gluten-free 1-1 baking flour. Our favorite kind is King Arthur brand. This comes with xanthan gum ready in it. If you use gluten-free flour without xanthan gum you will need to add it when baking these.

*After making the cookies, be sure to let them cool completely before adding the ice cream. This will ensure that the ice cream doesn’t melt immediately when put on the cookies.

*To store the ice cream sandwiches, wrap them in plastic wrap and put them in an airtight container. When ready to eat pull them out of the fridge, unwrap, and let sit on the counter for 5-10 minutes until soft enough to eat.

Gluten Free Brownie Cookie Ice Cream Sandwiches

Ingredients:

• 1/2 cup dairy-free butter (I use Country Crock Plant Butter)
• 1 cup dairy-free semi-sweet chocolate chips (I used Costco Kirkland Dairy Free)
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 cup 1-1 gluten-free flour
• 1 tsp baking powder
• 1-pint vanilla almond milk ice cream

Homemade Brownie Cookie Directions:

1. Preheat oven to 350 degrees.
2. In a large glass measuring cup or bowl, melt the butter. Add in the chocolate chips and stir to combine. Stir until the chocolate chips are almost completely melted. Set aside.
3. In a separate bowl, cream together the sugar, brown sugar, eggs, and vanilla. Mix for 3 minutes or until smooth.
4. Slowly stir in the chocolate/butter mixture until combined. Set aside.
5. In another separate bowl, mix the flour, cocoa powder, and baking powder.
6. Slowly stir into the butter/sugar mixture until the batter is all combined.
7. Drop by rounded heaping teaspoonfuls onto a cookie sheet and bake in a preheated oven for 11-13 minutes.
8. Remove from oven and let sit on the tray for about 5 minutes. Remove to a cooling rack and let cool completely.

Gluten Free Ice Cream Sandwiches Directions:

1. Put cooled cookies in the freezer for an hour or more.
2. Remove cookies from the freezer. Top one cookie with a scoop of dairy-free almond milk ice cream. Top with another cookie and push down slightly.
3. Serve immediately or put the tray of finished ice cream sandwiches back in the freezer until ready to serve.
4. Wrap leftover ice cream sandwiches in plastic wrap and store them in the freezer in an airtight container.

These are the perfect summer barbeque desserts. They are so delicious after a hot day in the sun. Simply make them ahead of time and pull them out of the freezer when you are ready to serve them. Don’t let them sit around too long without eating (if you can) or they will melt quickly!

For the most delicious summer barbeque main course, be sure to check out these grilled barbeque chicken thighs as well!