Gluten-Free Brownie Ice Cream Sandwich Recipe

Homemade gluten-free brownie ice cream sandwiches are a fantastic summer treat. These easy, gluten-free sandwiches capture all the classic flavors you love—just without the wheat.

July is National Ice Cream Month, and with hot weather comes a craving for no-bake and frozen desserts. Ice cream sandwiches are an irresistible, nostalgic way to celebrate the season, and this gluten-free version uses thin, fudgy brownie layers in place of traditional wafers or cookies.

These sandwiches pair a soft, thin gluten-free brownie with creamy ice cream for a rich chocolate bite followed by a cool, smooth finish. The result is deeply chocolatey, refreshing, and simple to assemble—perfect for satisfying a sweet tooth on warm days.

Best of all, they’re easier to make than you might expect.

They start with a handful of straightforward ingredients. Below is what you’ll need to make these delicious gluten-free brownie ice cream sandwiches.

Gather Your Ingredients

• Butter or vegan butter. Melted butter gives the brownie layers their tender texture. Vegan or dairy-free butter should work as a substitute.
• Sugar. Granulated sugar keeps the brownies moist and soft—important so the sandwiches remain easy to bite through after freezing.
• Eggs. Use two room-temperature eggs for structure and richness.
• Vanilla. Vanilla extract enhances the chocolate flavor and balances the sweetness.
• Gluten-free measure-for-measure flour blend. Use a cup-for-cup gluten-free blend that contains xanthan gum. Avoid substituting almond or coconut flour.
• Unsweetened cocoa powder. Cocoa powder keeps the brownie layer soft and fudgy. You can use regular or a mix of Dutch-processed and natural cocoa.
• Baking powder. A small amount helps the brownie layers rise evenly.
• Salt. A pinch of salt balances the flavors.
• Your favorite ice cream. Classic vanilla is lovely, but many flavors pair well with brownie: see the suggestions later in the post. Use dairy-free ice cream if needed—just check labels to confirm it’s gluten-free.

How to Make Gluten-Free Ice Cream Sandwiches, Step by Step

The full recipe with ingredient amounts and detailed instructions is available in the recipe card below.

Preheat the Oven & Prep Your Pans

1. Preheat the oven. Set the oven to 350°F (175°C).
2. Line two 8×8″ metal pans with parchment. Leave an overhang so you can lift the brownies out easily. Do not use glass pans; metal helps the brownies bake properly.
3. Cut two 8×8″ squares of parchment. Keep these aside to press onto the surface of the batter during baking so the layers set flat and even.

Make the Brownie Layers

1. Combine the dry ingredients. Whisk together the gluten-free flour, cocoa powder, baking powder, and salt in a medium bowl. For best results, weigh ingredients or use the scoop-and-level method.
2. Melt the butter and add sugar. Melt the butter, then stir in the sugar until the mixture resembles wet sand.
3. Add eggs and vanilla. Add the eggs one at a time, beating briefly after each addition, then stir in the vanilla.
4. Incorporate the dry ingredients. Add the dry mix gradually and stir until fully combined. The batter will be thick and sticky.
5. Divide the batter between the two pans. Weigh the batter or approximate with a measuring cup so both pans receive an even amount.
6. Smooth the batter. Use an offset spatula or the back of a spoon to gently spread the batter into an even layer. Securing the parchment to the pan sides with clips can help while you work—remember to remove clips before baking.
7. Press a parchment square on top. Lay a parchment square lightly over each pan to encourage a flat surface and even baking.
8. Bake and cool. Bake 15–16 minutes, until the brownies are set but still soft (not gooey). While hot, remove the top parchment square from each pan. Cool the pans 5 minutes, then use the parchment overhang to lift one of the baked layers from its pan—the layer you remove will serve as the top of your sandwiches. Transfer it (still on its base parchment) to a cooling rack and allow both layers to cool while your ice cream softens.

Assemble the Ice Cream Sandwiches

1. Spread the ice cream on the base layer. Let the ice cream soften slightly. Use a butter knife to remove thin pieces and place them on the brownie that remains in the pan. Gently smooth the ice cream into an even layer with the back of a flexible or offset spatula—work gently so you don’t crush the brownie.
2. Top with the second brownie layer. Use the parchment under the top brownie to lift and flip it onto the ice cream. Press gently to adhere. If the brownie cracks, patch it—this won’t affect the taste.
3. Freeze completely. Remove the top parchment square, cover the pan tightly with plastic wrap or foil, and freeze at least 6 hours, preferably 12–18 hours, so the ice cream firms for clean slicing.
4. Slice and serve. Lift the frozen block from the pan using the parchment handles and transfer to a cutting board. Use a long, sharp knife to cut into rectangles or squares—10–12 bars or 9 larger squares are common options.
5. Store leftovers. Wrap individual sandwiches in parchment or Press ’n Seal and keep them in a freezer-safe bag or container for up to one month. Allow frozen sandwiches to sit 5–10 minutes at room temperature before eating so they soften slightly.

Ice Cream Flavors to Try

Brownies pair well with many ice cream flavors. You can use dairy or plant-based ice cream—just make sure it’s labeled gluten-free. Some favorite pairings:

• Vanilla — the classic, creamy choice.
• Cherry Chocolate Chip — cherries brighten rich chocolate.
• Cookies & Cream — a chocolate-and-vanilla double delight.
• Chocolate Brownie — extra rich for chocolate fans.
• Salted Caramel or Toffee Chip — chocolate and salted caramel are a delicious match.
• Chocolate Peanut Butter — perfect for PB lovers.
• Mint Chocolate Chip — a refreshing contrast to fudgy brownie.
• Cookie Dough — adds pleasant texture and chew to each bite.

Avoid sorbets or very soft homemade no-churn ice creams, which are often too soft to hold up in sandwiches or freeze to the right texture for slicing.

FAQ & Tips for Best Results

Plan ahead so the sandwiches freeze long enough. Freeze at least 6–12 hours; 12 hours is best for a good texture. If frozen much longer than 24 hours they may become firmer and benefit from a few minutes at room temperature before slicing.

How do you soften ice cream for assembly? Remove the ice cream while the brownies cool so it softens but doesn’t melt. Remove thin pieces with a butter knife and spread gently for an even layer.

What makes the “cookie” part? Store-bought sandwiches usually use chocolate wafer cookies. Using thin, fudgy brownies gives these homemade sandwiches a rich, chewy take on the classic.

How do you store leftovers? Wrap each sandwich individually in parchment or plastic wrap and keep them in a freezer-safe bag or container for up to one month. Let them sit a few minutes before serving to soften slightly.

Recipe Card