How to Make Best Gluten-Free Chocolate Chip Cookie Ice Cream Sandwiches (12 Big Reasons)

You’ve got a non-stop craving for some gluten-free chocolate chip cookie ice cream sandwiches. Yes, gluten-free.

I get it. You don’t want to pay for that sweet treat later. Plus, it’s raining outside, and people at the grocery store are giving your mask dirty looks. You’re safe in your humble abode, yet you want a fix for your sweet teeth. Yeah, you’ve got it that bad. No longer is it one sweet tooth, they’re all rebelling!

But risk a gluten-free recipe? You’re crazy, you tell your tummy as it rumbles and grumbles.

Last time we tried that it was a soggy, crumbly mess. Remember?

-Your Stomach

Oh, chocolate! Your desire for the magic cocoa bean has started a mouth-watering chain reaction. It’s got your whole mouth longing for that sweet, crispy, chocolate chip, fresh from the oven taste. Relax you can have crispy gluten-free chocolate chip cookie ice cream sandwiches, and they don’t all have to be a crumbly, soggy mess.

Say goodbye to Soggy, Gluten-Free Chocolate Chip Cookie Ice Cream Sandwiches

You’re skeptical. Being allergic to gluten does not give you a lot of tasty options. You’ve broken teeth on some of those cookies. With others, they’ve crumbled before you could enjoy a single bite. Here’s the recipe to fulfill your gluten-free ice cream sandwich dreams.

Well, Hello, Pamelasproducts.com! Get yourself a bag of Pamela’s Baking and Pancake Flour Mix from your local grocer. I nabbed mine at Brookshires. But you can jump on over to her website, Target, Amazon, etc. and get your own. (Oh, I get absolutely no benefit from you clicking or buying anything in this post.)

12 Great Reasons to Try these Gluten-Free Chocolate Chip Cookie Ice Cream Sandwiches

1. No Fluff Ingredients

2. Healthy Alternatives

3. Easy Directions

4. No extra salt

5. Aluminum-free

6. One Incredible Egg

7. Quick Cook Time

8. Pancake Batter Means Better

9. Company Values

10. Longer Sandwich Shelf-life

11. Easy Kitchen Clean Up

12. Delicious Taste

1. No fluff Ingredients

• 7 TBS of butter (You can use one Land ‘o Lakes No salt stick)
• 1 egg (large)
• ¼ cup white sugar (raw) (You can use Morena Zulka Pure Cane Sugar)
• ¼ cup brown sugar (regular Imperial light brown)
• 1 tsp vanilla (You can use Mexican vanilla)
• 1 cup of dark chocolate chips (Great Value brand works or opt for Nestle’s Simply Delicious 68% cocoa)
• 1½ cups of Pamela’s Baking and Pancake Mix (You must splurge on this!)

That’s it. You don’t have to get fancy with the egg. Crack it open and toss it in the bowl. Snag these seven ingredients, and you’re ready to go nuts. Well, you can add about ½ cup of walnuts if you wish. But you’ll get to that soon.

2. Healthy alternatives to chocolate chips in your gluten-free cookies

Have you’ve been to the store and seen a butter shortage?

Relax, this recipe is great with plant-based butter too. No, need to worry these cookies taste good with or without healthy additions.

You can also opt for a darker chocolate chip. Plant Paradox doctor, Steven Guidry, explained that darker chocolate means the chocolate is better for you. Try to get 72% or higher cocoa amount in your chocolate chip for the best health benefits.

Also, you can skip the chocolate chips altogether.  Add blueberries, dried fruit, peaches, and even cubed apples instead.

Last, let’s chat about ice cream. Go with all-natural ingredients. If you can’t pronounce it, bounce from it. That’s the rule to follow when reading ice cream labels.

Alden’s Ice cream, on sale, is your purest value. There are other selections too. It takes a trip to a health food store to score the more natural flavors. But, if you’re looking for a quick fix, stay with the recommendations below.

3. Easy bake gluten-free chocolate chip cookie directions

“COOKIES! Yum, yum, yum, yum!”

-Cookie Monster, Sesame Street

My blue, lovable, old pal screamed it. This was to the delight of all his audiences.

(I’d be lying if I said this monster couldn’t write great copy! Perfecto!)

So, are you excited? Let’s make some COOKIES!

Oven Prep for Wet Gluten-Free Chocolate Chip Cookie Ingredients

• Preheat Oven to 350° F. (Do that as soon as you start to prep for the recipe.)
• Mix wet ingredients in a separate bowl.
• Add butter to the bowl.
• Soften a stick (7 TBS) of butter in the microwave for 10 secs.

In the same bowl, mix both sugars types in with slightly melted butter, and stir vigorously. Crack open the egg, and add it to the bowl.

• Then, beat the egg in with the sugars, and add the vanilla.
• Whip it with a spoon until all the butter lumps have disappeared.
• Turn the mixer on low.
• Put the whipped mixture into the electric mixer’s bowl.
• Blend mixture to get the batter consistency smooth.

Wet Meets Dry Prep for Chocolate Chip Cookie Dough

• Then, slowly add the flour while the mixture is still mixing. Let the flour fold in with the wet ingredient batter.
• Next, once all the flour empties into the mixture, beat it into a smooth consistency.
• Finally, add chocolate chips into bowl. Do this a little at a time. (1/3 of a cup at a time works well)
• When you hear chocolate-chips crushed by the mixer arm, that’s the signal that the chips have mixed into the dough.
• Turn off the mixer.
• Note: (If hand-mixing or just for an experiment Pamela recommends: “I add the chocolate chips with the flour because it incorporates them easier than after the dough has come together.”)

Baking the Magic of Gluten-Free Chocolate Chip Cookies

Follow these simple steps:

• Use a scoop (butter scoop does well) or spoon to put the cookies onto a greased pan

(Use a Fat Daddios baking sheet instead of putting dough directly on the pan. They’re amazing,)

• Scoop batter onto the greased, baking pan. (If you don’t have Fat Daddio’s baking sheets)

• Make sure scoops of dough are about an inch or 1 ½ inches apart.

The recipe recommends baking cookie dough in the oven for 15 minutes (nets a crispy cookie).
If you bake cookie dough for 13 minutes, you’ll get a chewier cookie.

This recipe makes about twenty cookies.

Alah Gluten-Free Chocolate Chip Cookie Ice Cream Sandwiches!

Here’s how to get them sandwiched:

• Lift the cookies from the baking pan. Cool them on a wire baking rack.
• Scoop the ice cream out of the carton. (I used Breyer’s Slow Churned Vanilla)
• On a cutting board, shape the scoop, so it will fit in-between two cookies.
• Wrap the ice cream chocolate-chip cookie sandwiches in wax paper.
• Store these wrapped cookies (ice cream sandwiches) in the freezer.
• Let the ice cream sandwiches chill until you’re ready to eat them.

4. No salt

Yeah, no salt. You know, it always seemed strange salt was an ingredient in chocolate chip cookies? It’s like putting sugar in chili. Whaat? Ahhh, but making chili is another post.

Yes, you’ve heard the warning siren. The sweet-salty paradox, brings deep, down confusion to your taste buds.

Why ruin a good cookie with a mound of salt? Well, you don’t have to. It’s in the pancake mix. Plus, from the looks of where sea salt falls in the ingredient list, there’s not much in there.

5. Aluminum-Free Baking Powder

Yup. You don’t have to worry yourself with aluminum baking powders. My philosophy is that if someone puts it underneath their arms, you sure shouldn’t put it near your mouth. And there’s zilch in this recipe.

Check out this mix’s ingredients:

Brown Rice Flour, White Rice Flour, Cultured Buttermilk, Natural Almond Meal, Tapioca Starch, Sweet Rice Flour, Potato Starch, Grainless & Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Baking Soda, Sea Salt, Xanthan Gum.

6. One Incredible Egg

Has this ever happened to you? You have a hankering for some baked goods and look in the fridge only to find one, lowly egg? Other recipes call from two, even three eggs. This can ruin plans for the next morning’s breakfast. Well, that’s not the case with this recipe.

Plus, if you use one egg that means you could get your cookie fix and not arouse household suspicion. This comes in handy when your tweens have eaten all your snacks. If those in-between meal cravings strike, you can whip together a remedy.

7. Quick Cook Time

It’s not an exaggeration. It takes thirteen minutes for a chewy cookie. If you preheat the oven during your recipe prep time, you can meet that deadline. Do some quick math, and you can whip up this recipe plus have it on the baking rack in thirty minutes tops. Toss in cool-off time on the racks, and you’re back ready to enjoy another favorite Sunday activity. Believe it. You’ll have twenty cookies in your hand in an hour or less.

8. Pancake Batter Means Better

Read the ingredient list. You might have paused when you saw it. Yes, it’s a pancake batter mix. After trying many gluten-free baking recipes, you’ll know when you’re in trouble. If the dough doesn’t spread, it’s a Frisbee in the making.

But you won’t run into this problem with Pam’s product. That’s why she has a patented recipe on the back of her package for pancakes called Pam Cakes. She’s the expert at making sure your cookies will turn out great every time.

9. Company Values the Gluten-free

Millennials can feel confident in backing Pamela’s mix. Her company, PamelasProducts.com merged with Ancient Grains.

This was a key move to keep gluten-free recipe innovation at the forefront of their business. This innovation puts organic food in a better place despite loose federal regulations. Quality organic goods will continue to be their staple on the market.

See below:

“The gluten-free space has exploded over the years, and the company has grown accordingly. Joining forces with Ancient Harvest ensures that our commitment to delivering the best gluten-free foods will continue with a company that has the same values and dedication to quality that have put us on the map.”

-Pamela Giusto-Sorrells, Owner of pamelasproducts.com

10. Longer Gluten-Free Chocolate Chip Cookie Ice Cream Sandwiches Shelf-life

Another reason, to select this recipe over another one, is the ice cream sandwich shelf-life. Waxed paper keeps cookies and ice cream from flaking. Also, I found the cookies one day later were still as fresh as the day I made them.

You can’t say that when it comes to easy break-and-bake cookie competitors.

11. Easy Clean-up

Usually, when you make chocolate chip cookie dough, you build up your triceps mixing the dough. Not so with this mix. That’s even if you don’t have an electric mixer. Using fewer ingredients translates into less mess to clean up.

Sure, you’ll dirty a few dishes.

But that’s nowhere near the amount of washing you’d have to do with other recipes.

So, you could bake cookies for the big game and clean up the kitchen while you’re watching a half-time show. You can’t beat that time saver.

And the recipe only makes about twenty cookies. So, easy clean up means you’re not putting on the pounds trying to put away the leftovers. Plus, there’s no need to fly-by friends’ homes to get rid of the sugary contraband either.

12. Delicious Taste of the Gluten-free Chocolate Chip Cookie Ice Cream Sandwiches

Finally, let’s talk about taste. Not only do these sandwiches last long, but they also taste great. You won’t find them getting stale on you. Having twenty yummy cookies can be tummy friendly. It keeps you from getting sick on the sweetness of over-eating desserts.

Seal the Tupperware on These Snacks

There are twelve big reasons you’ll want to try this recipe. It’s the remedy next time you crave delicious, gluten-free chocolate chip ice cream sandwich snacks.

• No Fluff Ingredients
• Healthy Alternatives
• Easy Directions
• No Extra Salt
• Aluminum-Free
• One Incredible Egg
• Quick Cook time
• It’s Pancake batter better
• Company Values
• Easy Clean-Up
• Delicious taste

The whole family will adore these sweet gluten-free, ice cream cookie sandwiches. Thank you, Pamela’s Baking & Pancake Mix. Plus, this mix rewards loved ones with gluten allergies with great cookie taste.

• Simple recipe for Gluten-Free Chocolate Chip Ice Cream Sandwiches.
• Made with dark chocolate chips and natural ingredients, they’re wholesome treats.
• Each deliver that fresh from the oven flavor.

Use this recipe to enjoy ice cream sandwiches you’ll love sharing with your family and friends.

Remember these eleven reasons the next time chocolate cravings hit.

Toss Wrapping and Enjoy Gluten-free Chocolate Chip Cookie Ice Cream Treats

The addition of ice cream inside two cookies is the difference-maker. It changes enjoying a simple, chocolate chip cookie into a delicious, chocolate chip cookie, ice cream sandwich experience.

This ice cream sandwich recipe is for those moments when you are craving a sweet snack. But don’t feel like spending hours in the kitchen.

It couldn’t be easier, and it has eight magical ingredients plus the one addition we love, ice cream! When you combine chocolate chips with any batter, that’s when the taste buds raise the ante.

Well, now I’m reading your mind. You can decide to put these cookies in your lunchbox for a quick lunch break treat. But what if you want that Nestle’s Toll-house taste, and you can’t get out of the house to get to their store?

This gluten-free chocolate chip cookie icecream sandwich recipe satisfies. It’s an 11 on the 1 to 10 YUM Scale.

Special Self Care Note

It’s important when you are working on self care and development to take time out for yourself. Baking is one way you can do this. As you continue to read this blog, I’ll be sharing my best artistic adventures, like this one.

Please share yours below too. If like this article pass it on. Oh, and let me know the results of your baking experiments. Enjoy your delicious, dessert adventure. And if you’re looking to create media with impact sign up for reminders and our free tool.