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Best Ice Cream Sandwiches

 Best Ice Cream Sandwiches
These chilly treats are perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain…but you won't want to miss out on the ice cream! —Taste of Home Test Kitchen
6 ServingsPrep: 20 min. Bake: 10 min. + freezing


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 tablespoons beaten egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup baking cocoa
  • 2 tablespoons tapioca flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/8 teaspoon salt
  • 1-1/2 cups vanilla ice cream, softened


  • In a small bowl, cream butter and sugar. Beat in egg and vanilla.
  • Combine the rice flour, starch, cocoa, tapioca flour, baking powder,
  • baking soda, xanthan gum and salt; add to creamed mixture and mix
  • well.
  • Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated
  • with cooking spray, forming 12 cookies; flatten slightly. Bake at
  • 350° for 8-10 minutes or until set. Remove to a wire rack to
  • cool completely.
  • Spread 1/4 cup ice cream on the bottoms of half of the cookies; top

2 of 2

Best Ice Cream Sandwiches (continued)

Directions (continued)

  • with remaining cookies. Wrap each in plastic wrap. Freeze for 3
  • hours or until firm. Yield: 6 servings.
Nutritional Facts: 1 sandwich equals 319 calories, 15 g fat (9 g saturated fat), 63 mg cholesterol, 326 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.