Gluten Free Ice Cream Sandwiches
There are desserts you enjoy… and then there are desserts you remember. This Gluten Free Ice Cream Sandwiches is one of those unforgettable bites. Imagine creamy, caramel swirled dulce de leche ice cream nestled between two soft, nutty cookies that melt in your mouth. The combo of peanut butter and almond butter gives the cookies the perfect balance, rich, salty sweet, and just chewy enough to hold that luscious ice cream center. It’s indulgent, simple, and dangerously delicious.
Whether you’re making them for a special occasion or a weekend treat, this is the kind of recipe that proves that sometimes, the best desserts really are the easiest ones.
What You Need to Make Peanut Butter Ice Cream Sandwiches
- Peanut butter
- Almond butter
- Brown sugar
- Egg
- Dulce de leche ice cream
How to Make the Perfect Peanut Butter Ice Cream Sandwich
Step 1: Make the Cookie Dough
In a mixing bowl, combine peanut butter, almond butter, brown sugar, and the egg. Stir until the mixture forms a thick, creamy dough.
Step 2: Shape and Bake
Scoop the dough onto a parchment-lined baking sheet, spacing each cookie about 2 inches apart. Press each cookie down with a fork in a crisscross pattern, classic peanut butter cookie style.
Bake at 350°F for 10–12 minutes, until the edges are golden and the tops look set. Let the cookies cool completely before assembling (warm cookies + ice cream = melty mess!).
Step 3: Build the Ice Cream Sandwiches
Once the cookies are cool, slice the pint of dulce de leche ice cream into thick rounds using a sharp knife. Gently layer one ice cream slice between two cookies, pressing lightly to secure.
Step 4: Freeze or Serve
For a firmer bite, pop the sandwiches back into the freezer for 20–30 minutes before serving. Or dig right in for that soft, gooey texture, no judgment here!
Commonly Asked Questions
Can I use just one nut butter?
Yes! Peanut butter or almond butter alone both work great — the combo just gives it a more layered, nutty flavor.
What’s the best way to slice the ice cream?
Use a sharp chef’s knife dipped in hot water. It cuts through the pint cleanly and makes even slices.
Can I make this dairy-free?
Definitely. Swap in your favorite dairy-free nut butter and a vegan dulce de leche or coconut caramel ice cream.
How do I keep the cookies from getting too hard in the freezer?
Let the sandwiches sit at room temperature for about 5 minutes before eating. The cookies will soften perfectly.
Can I add toppings?
Oh yes! Roll the edges in chopped nuts, mini chocolate chips, or a drizzle of melted caramel for extra flair.
How long can I store them?
Wrapped tightly, they’ll stay fresh in the freezer for up to 2 weeks, perfect for make-ahead treats.
Peanut Butter Cookie Ice Cream Sandwiches
Ingredients
Equipment
Instructions
- Mix peanut butter, almond butter, sugar, and egg in a bowl.
- Scoop dough onto cookie sheet. Using a fork, do a criss cross motion on top of each dough ball.
- Bake at 350° for 10-12 minutes.
- Slice the pint of ice cream and layer in between.
- Enjoy!
Nutrition
Notes
- Let the cookies cool completely before assembling, warm cookies will melt the ice cream instantly.
- Use a chef’s knife dipped in hot water to slice the ice cream pint cleanly and evenly.
- Peanut butter or almond butter alone both work fine if you don’t want to use both.
- For a firmer bite, freeze assembled sandwiches for 20–30 minutes before serving; skip that step for a softer, gooier texture.
- To make dairy-free, swap in a dairy-free nut butter and a vegan dulce de leche or coconut caramel ice cream.
- Let sandwiches sit at room temperature for about 5 minutes before eating if the cookies get too firm in the freezer.
- Store wrapped tightly in the freezer for up to 2 weeks.
