Gluten Free Ice Cream Sandwiches
Delicious sweet vanilla ice cream sandwiched between two thin brownies. These gluten free ice cream sandwiches make the perfect summer treat!
1 box brownie mix 3 cups vanilla ice cream
The first part of this recipe is to make the brownies. You can use my gluten free brownie recipe or use a boxed mix as I explained above. Mix up your dry ingredients (or dump the mix in the bowl.) Add optional chocolate chips. Add the wet ingredients to your brownie mix. Mix the brownie batter. You can use a standing mixer if you prefer. Line a cookie sheet with parchment paper. Spread the brownie batter out to make a thin layer. Bake at 350º F for 15-18 minutes until it is finished baking. Cut the thin brownie in half. Spread ice cream over the whole half of the brownie sheet. Place the second half of the brownie over the ice cream and very gently press down. Freeze the whole thing in the freezer until it is very firm. Use a sharp knife to cut it into ice cream sandwich bars. Wrap each bar in plastic wrap and store in the freezer.
You can use box mix, or my gluten free brownies recipe linked above.
Feel free to use any flavor of ice cream you like!
These gluten free ice cream sandwiches will keep up to 4 months in the freezer. Wrap each in plastic wrap and then place in a large zip-style freezer bag.
Make sure to check
which sprinkles brands are gluten free!
Serving: 1 sandwich Calories: 384 kcal Carbohydrates: 62 g Protein: 5 g Fat: 13 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Cholesterol: 22 mg Sodium: 226 mg Potassium: 99 mg Fiber: 1 g Sugar: 42 g Vitamin A: 208 IU Vitamin C: 1 mg Calcium: 63 mg Iron: 2 mg