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Gluten Free Homemade Ice Cream Sandwiches

Blueberry Lemon Gluten-Free Ice Cream Sandwiches

Alison Needham
These delicious Blueberry Lemon Gluten Free Ice Cream Sandwiches are refreshing, bright and zesty and taste just like summer. Yum!
Prep Time 25 mins
Cook Time 10 mins
Approximate Churning Time 30 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 10 people
Calories 588 kcal

Equipment

  • Ice Cream Maker

Ingredients
  

Make the Blueberry Ice Cream

  • 8 oz. fresh blueberries frozen will also work in a pinch but don’t thaw
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 3 tablespoons honey
  • 3 tablespoons powdered milk
  • 3 tablespoons cold vodka
  • 1 teaspoon pure vanilla extract
  • good pinch of sea salt

Make the Lemon Lavender Snickerdoodles

  • 2 1/2 cups all-purpose gluten-free flour I prefer Bob’s Red Mill 1 to 1
  • 3/4 teaspoon xanthan gum omit if your flour blend already contains it – Bob’s does
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 teaspoon dried culinary lavender
  • 1/2 cup salted butter melted, 8 tablespoons, or 1 stick
  • 2 large eggs
  • 1 tablespoon lemon zest from approximately 1 lemon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract optional
  • 2 tablespoons sugar for rolling the dough

Instructions
 

  • Make the ice cream. Put all of the ingredients in a blender and blitz until totally smooth. Make sure there are no clumps of milk powder hiding in the mix.
  • Next, pour the mixture into the frozen base of an ice cream maker and churn according to the manufacturers directions. Scoop the ice cream into a storage container, cover tightly and freeze until more solid, at least 6 hours.
  • Make the cookies. Preheat an oven to 400 degrees F and line two baking sheets with parchment. Set aside.
  • Whisk the flour, xanthan gum (if using), cream of tartar, baking soda and salt in a medium bowl.
  • Put the sugar and lavender in the bowl of a food processor fitted with a steel blade attachment. Pulse until the lavender is finely ground. Pour the sugar through a sieve into a large bowl and discard any lavender bits that are left behind. Add the melted butter, eggs, lemon zest, vanilla extract and lemon extract to the sugar and beat together until smooth.
  • Stir in the flour mixture and beat until it is evenly incorporated and dough is smooth. If the dough feels too sticky to handle at this point, you can put it in the freezer for about 15 minutes so it firms up. Using a cookie scoop or a spoon, scoop the dough into balls that are about the size of a golf ball. Roll the dough balls in the sugar to coat and place on the cookie sheet with a few inches between each cookie. If you want puffy cookies, leave as they are. If you prefer flatter cookies (pictured above) smash the dough until it’s about 1/4 of an inch thick using the bottom of a glass. Sprinkle with yellow sprinkles if you’re feeling WILD!
  • Bake for about 10 minutes or until the cookies are golden brown around the edges.
  • Once the cookies are cool and the ice cream has chilled, place a large scoop of ice cream on the upside down side of one snickerdoodle, top with another cookie and gently press to flatten. Freeze the cookies on a baking tray until solid, then tightly wrap with a layer of plastic, and a layer of foil and store in the freezer until ready to eat!

Nutrition

Serving: 1sandwichCalories: 588kcalCarbohydrates: 74gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 131mgSodium: 253mgPotassium: 188mgFiber: 4gSugar: 51gVitamin A: 1112IUVitamin C: 4mgCalcium: 112mgIron: 1mg
Tried this recipe?Let us know how it was!