Gluten Free Double Chocolate Chip Ice Cream Sandwich

Gluten-Free Double Chocolate Chip Ice Cream Sandwich

Jump To Sections In This Article: Why I Love This Recipe What Makes This Dessert Low-Effort and High Reward Why is This Recipe Good for Weight-Loss? Ingredient Spotlight: Dates and Cocoa Assembly Tips Variations I have Celiac: How do I Make This Safely Gluten Free? What to Do If I Need Help with My Weight Loss The Recipe

Why I Love This Recipe

I’ve been gluten-free since I was diagnosed with Celiac Disease — and one of the trickiest things to find is an ice cream sandwich that doesn’t cost $7 and ship in dry ice from across the country. I wanted something simple, satisfying, and safe.

This no-bake chocolate cookie dough checks every box. It’s soft, rich, just the right amount of sweet, and paired with chocolate ice cream? Come on. Dreamy. Plus, it takes maybe 5 minutes start to finish, and you get 3 of them. If you have a date with your freezer tonight, let it be this one

What Makes This Dessert Low-Effort and High Reward

You don’t need an oven. You don’t need a stand mixer. And you don’t need to worry about gluten sneaking in through mystery ingredients. All you need is a food processor and about 5 quiet minutes in your kitchen.

This dough gets made in 3 smart steps: grind oats into flour, pulse dates so they blend easier, then process everything together into a rich, chocolatey cookie dough. Roll it out, freeze briefly, and you’re halfway to heaven. There’s no baking, no stress, no long list of obscure flours or binders. It’s streamlined and deeply satisfying.

Why This Can Work in a Weight-Loss Plan

I coach a lot of people who are trying to lose weight without giving up their favorite foods. And this recipe is a perfect example of what I teach: you can enjoy sweets when they’re made intentionally.

This ice cream sandwich feels indulgent, but it’s portioned, it’s got 5-6 g of fiber, and since it’s freakin’ delicious, it leaves you feeling *satisfied* instead of triggered to keep eating. I call that a win.

Ingredient Spotlight: Dates and Cocoa

Why dates? They're sticky-sweet and perfect for binding dough without needing added sugar or eggs. Plus, they’re naturally gluten-free and easy to blend when softened or chopped first.

Why Dutch-process cocoa? It’s smoother and deeper than regular cocoa powder. That richness gives the cookie layer a brownie-batter vibe without needing butter or flour.

Assembly Tips

Here’s how to get the best result with the least mess:

• Roll your dough into 6 equal balls.
• Place one ball at a time on a large sheet of parchment.
• Top with a smaller sheet of parchment, and use a rolling pin to flatten into a 3 or 4-inch disc. Repeat for the rest.
• Freeze for 10–15 minutes to firm them up.
• Scoop 2 oz of your favorite certified gluten-free chocolate ice cream between 2 discs to make a sandwich. Place the lid on and press gently.

Optional: pop the assembled sandwiches back in the freezer for 10 more minutes if you want clean edges and firmer bites.

Variations

Mint Chip Sandwiches: Use chocolate mint ice cream and add 1/8 tsp peppermint extract to the dough for a Thin Mint vibe.

Espresso Brownie Sandwiches: Keep the espresso powder, and go with a mocha or espresso-flavored ice cream inside. A drizzle of melted chocolate doesn’t hurt either.

Peanut Butter Swirl: Use peanut butter swirl or peanut butter cup ice cream, and toss a tablespoon of peanut butter chips into the dough before shaping.

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I Have Celiac. How Do I Make This Safely Gluten Free?

1. Use Certified Gluten-Free Oats: Regular oats are often cross-contaminated. Look for a certified brand like Bob’s Red Mill Gluten-Free Rolled Oats. And please, always re-check labels and ingredients because this information changes over time.
2. Confirm your cocoa powder works for you: Anthony’s brand is a great certified gluten-free option. Again, always check labels and ingredients because this information changes over time.
3. Choose ice cream with a GF label: I love using Ben & Jerry’s Phish Food or Alden’s Chocolate Chocolate Chip — both certified gluten-free as of July 2025. Please re-check this for yourself, of course, because this information changes over time.
4. Avoid cross-contact in your kitchen: Use clean utensils and surfaces, especially if other people in your home eat gluten.

How Else Can I Support My Weight Loss Goal?

You can stay in my circle! My name is Megan Gaul. I’m an online wellness coach specializing in weight loss and food freedom. My 100-lb weight loss journey, which began in 2018 here in Staten Island, New York (I’ve been maintaining my healthy weight range since then), was the catalyst I needed to start my coaching career in 2021. I have a number of resources that can help you:

• Grab your free Journey-Day-1 coaching call: Book Now
• Attend live Meal Planning classes every week, taught by yours-truly (join free here)
• Enroll in your 1-1 coaching program to get out of your negative cycle and actually lose weight for good: Learn More
• Follow my Instagram for more recipes and strategies, and all about Messy Life after Losing 100 lbs (find me at @partake_foodie)

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Gluten-Free Double Chocolate Chip Ice Cream Sandwich

Yield: 3

Author: Megan Gaul from Partake Meal Planning

Prep time: 5 MinTotal time: 5 Min

I created this recipe because I have Celiac Disease, and I wanted to enjoy a safer ice-cream novelty snack without having to order frozen food items off the internet, or raise the Ice Cream line item in my budget! This one is easy, gluten-free, soft, and delicious (plus, you don't even have to bake the cookie-part!)

Cook modePrevent screen from turning off

Ingredients

• 30 g certified-gluten-free rolled oats (such as Bob's Red Mill Certified GF)*
• 45 g certified-gluten-free pitted dried dates, around 7-8 dates (such as from Nuts.com)*
• 30 g certified-gluten-free dutch process cocoa powder (such as Anthony's)*
• 1 pinch kosher salt
• 1/2 tsp instant espresso powder, optional (it's very hard to find a certified-gluten-free one of these in stores, since coffee is naturally gluten-free and therefore most companies don't see the need to pay for testing and certification. But if you want a Certified-Gluten-Free option to order, check out Anthony's)*
• 6 oz certified-gluten-free chocolate chocolate chip ice cream (such as Ben & Jerry's Phish Food or Alden's Chocolate Chocolate chip)*

Instructions

1. Grind the Otas: Add the gluten-free rolled oats to a food processor and blend until they turn into a fine flour. Pour the oat flour into a small bowl and set aside.
2. Pre-Chop the Dates: Add the pitted dates to the empty food processor and pulse until they form sticky bits or start to clump together.
3. Make the Dough: Return the oat flour to the food processor along with the cocoa powder, kosher salt, and espresso powder (if using). Process until the mixture becomes a uniform, soft, moldable dough. Scrape down the sides as needed.
4. Roll and Flatten the Cookie Discs: Divide the dough into 6 equal balls. Lay a large sheet of parchment paper on your work surface. Place one ball of dough on it. Cover it with a second smaller piece of parchment and use a rolling pin to flatten it into a round disc about 3 inches wide. Repeat with the remaining dough balls. You should end up with 6 flat discs total.
5. Chill the Cookie Discs: Transfer the discs (still on the parchment) to a tray or plate and freeze for 10–15 minutes, until firmer and chilled.
6. Assemble the Sandwiches: For each sandwich, place one cookie disc on a flat surface. Scoop 2 oz of chocolate chocolate chip ice cream onto the disc and spread it gently. Top with another cookie disc and press lightly. Repeat to make 3 total sandwiches.
7. Optional Final Freeze: Freeze the assembled sandwiches for another 1-2 hrs for cleaner edges and a firmer texture—or enjoy right away if you like them soft.

Notes

As of 7/24/2025, the package and websites of these brands had gluten-free labelling:

• Bob's Red Mill Rolled Oats Certified Gluten Free
• Nuts.com gluten-free products such as pitted dried dates
• Anthony's Organic Culinary Grade Cocoa Powder Certified Gluten Free
• Anthony's Organic Espresso Baking Powder Certified Gluten Free
• Ben & Jerry's Phish Food ice cream Certified Gluten Free
• Alden's Chocolate Chocolate Chip Ice Cream Certified Gluten Free

By accessing or using this recipe, you are acknowledging and agreeing that you alone are responsible for ensuring your foods, drinks, and other consumables are safe for you. You are also acknowledging and agreeing that the information provided here is for informational purposes only, does not consistute medical advice, and is no subsitute for consulting your doctor, nutritionist, or dietitian. You are also acknowledging and agreeing that nutritional information and food/drink labels change over time, and this information may be out of date.

Nutrition Facts

Calories

243

Fat

11 g

Sat. Fat

6 g

Carbs

38 g

Fiber

6 g

Net carbs

32 g

Sugar

21 g

Protein

5 g

Sodium

22 mg

Cholesterol

22 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.

Nutrition Disclaimer

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.