Don’t be daunted by making your own ice cream sandwiches! Once you get started, you’ll never want a cookie in any other way. My Gluten Free Oatmeal Cookie Ice Cream Sandwiches with Blueberry Ice Cream mix summer blueberry flavor with warm florally and caramel notes, plus a wonderfully satisfying texture from a perfect oatmeal-studded cookie and ice cream. You’d never guess the cookies are gluten-free…or that I used a dairy-free ice cream!
Last night we went to Canaan’s first school orientation. It was kid-free, so we got all brave and had a babysitter (something we still have never done for an evening outing) and planned for dinner afterwards too.
The school was adorable. I nervously selected it after a ton of frantic mom-chats with other moms, googling, a tour… {let’s peel off and check ourselves here: this is 2k preschool, twice a week, not college}. And of course, after orientation (ie fill out all of these forms with your address a million times and tell me what your kiddo loves to play with) I got in the car and cried. Hashtag I’m that mom.
I’m now crazy excited and nervous about packing Canaan’s lunchbox. The bento box has been selected, the no-nuts warning has been issued by our classroom (so long pbj and pb cracker sandwiches, goodbye NutThins), and the challenge has begun! My lofty goals: post toddler lunches on Instagram. You can dog me for that in a few weeks if I never post a lunch.
A teary car ride led us to dinner. Which led me to a giant glass of velvety smooth pinot noir, which led us to a discussion of tattoos we’re planning (sorry mom!) which ALMOST led us to a tattoo shop (can you tell we haven’t been out without kids in a long time?)…but led us to an ATM for babysitting cash and back home. By 8pm. WILD adults here.
Magic? My kids were both asleep when we walked in the door. Here babysitter, take ALL my money and come back tomorrow too.
Queen of terrible transitions here. Let’s talk about the dessert I have waiting in my freezer…Gluten Free Oatmeal Cookie Ice Cream Sandwiches with Blueberry Ice Cream. Are you ready for these?!
Chewy but golden oatmeal cookies that happen to be gluten free and studded with desiccated coconut. Cheater cheater store-bought dairy free blueberry cardamom ice cream. Together. And dipped in a chocolate shell. Yup, you’re going to make your own ice cream sandwiches.
Can we talk the “notes” of flavor in this combo?
Cardamom is one of my favorite spices, because you use just the tiniest pinch and it adds this haunting floral tone to whatever you just made.
Then there’s this warm caramel-like aroma to the cookie portion, which is entirely from the coconut sugar. If you don’t have coconut sugar, you can swap it for a mixture of brown sugar and granulated sugar. But since I started using coconut sugar in my baking, I’ve never gone back. I love the depth of flavor it brings to everything! Plus, although it IS sugar, it doesn’t spike your blood sugars like granulated cane sugar does.
So. Ice cream. I picked up the So Delicious Blueberry Cardamom one at Sprouts on sale. I’ve been slowly trying each of their flavors (the banana one is my fave so far) just as personal research. You can use any ice cream, especially if you find another blueberry one, but I just thought this specific one was perfect for this recipe. Not sponsored, just real talk, real decisions. But, I do love the So Delicious dairy free ones because they are still really creamy, not icy like some dairy free desserts tend to be.
Are you ready to make some Gluten Free Oatmeal Cookie Ice Cream Sandwiches with Blueberry Ice Cream? Let’s go.
Gluten Free Oatmeal Cookie Ice Cream Sandwiches with Blueberry Ice Cream
Recipe by Melissa @ Treats With A Twist
Makes 8 sandwiches
INGREDIENTS
For the cookies:
½ cup unsalted butter, room temp (1 stick)
¾ cup coconut sugar
2 large eggs, room temperature
1 cup sweet white rice flour
½ cup gf oats
½ cup desiccated unsweetened coconut
½ tsp. baking soda
¼ tsp. cinnamon
pinch of sea salt
Ice Cream: 1 pint So Delicious dairy free blueberry cardamom ice cream
½ cup dark chocolate (chips or broken up bar; I used 72%)
1 tsp. coconut oil
METHOD
Preheat your oven to 350 degrees F and line your baking sheet with parchment paper.
In the bowl of your stand mixer with the paddle attachment or with a large bowl and wooden spoon, cream together the butter and coconut sugar, 2 minutes. When it is lighter and creamy, add the eggs one at a time, beating between.
Now turn off your mixer and add all of the dry ingredients. Turn the mixer on low and let the dry ingredients be slowly pulled into a dough.
Use a cookie scoop (mine is around 1 Tbs.) to scoop out dough into even portions, well spaced on your cookie sheet. Bake for 10 minutes. The bottoms will be nice and golden.
Let the cookies cool for a couple minutes on the pan then transfer them to a wire rack to finish cooling. When they are completely cooled, transfer them to an empty parchment-covered cookie sheet and place them in your freezer to get really cold!
Make the sandwiches: Use the same cookie scoop to scoop 1-2 Tbs. of ice cream directly in the center of one cookie (backsides). Carefully squish another cookie on top until the ice cream is out to the edges. The ice cream I used (So Delicious) is naturally pretty soft from the moment you open it, so if your ice cream is too hard for this step, let it sit out for 10 minutes before trying again.
Work quickly. Finish the ice cream sandwiches and transfer them immediately back to the freezer.
Dip: In a microwave-safe bowl, combine the chocolate and coconut oil. Heat until the chocolate is melted (mine took 2 minutes, stirring every 30 sec). Whisk together to ensure it’s completely mixed and is starting to cool.
Remove the tray of ice cream sandwiches from your freezer. Quickly dip them however you please in the chocolate, letting excess drip off, then placing the sandwiches right back onto the cookie sheet. Work quickly (again) and then place the finished ice cream sandwiches back into the freezer.
Enjoy them! If you aren’t eating them right away (you crazy) then transfer them to an air-tight container.
These would also be amazing with my no-churn strawberry ice cream!
This is not a sponsored post. This post contains affiliate links.
