Search the Site

Ice Cream Sandwich Chocolate Wafer Cookies

Ice Cream Sandwich Chocolate Wafer Cookies

Without naming names, mostly because I’m a total chicken and I get enough mud slung in my general direction these days thankyouverymuch, I’d like to make clear that I don’t look too favorably upon most ‘popular’ food magazines these days.

This opinion I have is due in no small part to their treatment of ice cream sandwiches and the apparent ease with which they can be made with pretty much any sort of cookie. As if!

If you’re looking for satisfaction from an ice cream sandwich, there’s no two ways about it. You’re gonna need thin and chewy cookies. Remember my recipe for a gluten-free Chipwich? Yeah. It’s like that, then.

If I never have to look at even one more picture of some perfectly coiffed “mom” handing a jauntily wrapped scoop of ice cream between two thick, obviously crunchy cookies, it’ll be too soon.

Have you ever tried to take cookies like this (a favorite of mine, mind you), and try to press them into service as an ice cream delivery system? They crack, they shatter, and they mock you shamelessly!

These chocolate cookies are perfectly thin and chewy, with a rich and deep chocolate flavor and just the right amount of sweetness.  All I ask is that you be willing to chill the rolled out dough before you cut out shapes from it, and it should be smooth sailing. Then, when you bite into the sandwich, the cookie and the ice cream will yield in the very same way, at the very same time.

*Ice cream sandwich bliss*

Otherwise,the dough will stretch and maybe tear as you try to move it to the baking sheet.

And do try to use Dutch-process cocoa powder, since it really does make a terribly superior cookie, especially when it comes to such a simple recipe. But if you will not, there is a note about how to use natural unsweetened cocoa powder instead.

Soft Gluten-free Chocolate Wafer Cookies
Recipe Type: Dessert
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Serves: 24
Soft gluten-free chocolate wafer cookies for ice cream sandwiches
  • 1 3/4 cup (245g) high-quality all-purpose gluten-free flour
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/2 cup (40g) Dutch-process unsweetened cocoa powder
  • 1/2 cup (109g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons (42g) unsalted butter, melted and cooled
  • 6 tablespoons (72g) vegetable shortening, melted and cooled
  • 2 extra-large eggs at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  1. Preheat your oven to 325 degrees F. Line rimmed baking sheets with parchment paper and set them aside.
  2. In a large bowl, place the flour, xanthan gum, cocoa powder, brown sugar, granulated sugar and salt, and whisk to combine well. Add the butter, shortening, eggs and vanilla, mixing to combine after each addition. The dough should come together, and be smooth and pliable.
  3. Divide the dough into two equal portions, and place each between two sheets of unbleached parchment paper. Roll each into a rectangle about 1/4 inch thick, and place both rectangles in the freezer for 10 minutes or until firm.
  4. Remove the rolled out dough from the freezer, and cut into shapes (I used a 3 inch round cookie cutter – round is easiest for ice cream sandwich making). Place the cutouts about 1 inch apart on the preapred baking sheets. With a toothpick or wooden skewer, poke 5 to 6 evenly-spaced holes toward the center of each cutout.
  5. Place the baking sheets, one at a time, in the center of the preheated oven and bake, rotating once during baking, for about 7 minutes or until the top of a cookie springs back when pressed gently. Do not overbake. Remove from the oven and allow to cool on the baking sheet until firm.

If you do not want to use Dutch-process cocoa powder, use an equal amount by weight of natural unsweetened cocoa powder and add 1/8 teaspoon baking soda to the dry ingredients, and whisk well. The flavor and color will not be the same.



P.S. Thank you all for your support in buying a copy of My Cookbook. I am deep in my review of the copyedited files for the new book, Shoestring Quick & Easy, and I can’t wait for you to see it this October. The cover art should be up on Amazon soon!

Like this recipe?

Comments are closed.

  • […] have a way different texture than these soft & chewy chocolate cookies for ice cream sandwiches we made last week, which are rounded on the edges. Those cookies are soft, and they spread and […]

  • Loralie
    June 14, 2012 at 8:06 PM

    Nicole – Love all of your recipes! Have you ever baked sugar free? I would love these cookies, but we can not have sugar. We use coconut sugar, stevia, agave, etc, but it is a struggle to get cookies to come out. Any help would be great!

    • June 18, 2012 at 4:13 PM

      Hi, Loralie,
      I don’t have much experience baking with alternative sugars as a replacement in a recipe that calls for refined sugar, but I have developed a number of recipes with those types of sugars (not stevia), and they really do change the chemistry in the recipe. Many of them are more acidic, and of course have more liquid than refined sugars. I’m afraid you’ll just have to experiment!
      xoxo Nicole

  • June 13, 2012 at 6:55 PM

    Oh my, these look incredible! I know my husband and daughter will love these, and who am I kidding, me too. I always read your site at night and it *always* makes me hungry! Luckily for me I made your awesome chocolate chip brownies from your cookbook yesterday and there are still a few left.. Thanks again for making GF so good, and good looking too.

    • June 13, 2012 at 8:56 PM

      Oh, Dana, when you’re the baker, you should get served first! Thanks for the kind words. I’m so glad you’re enjoying all the good stuff.
      xoxo Nicole

  • Kristen T.
    June 13, 2012 at 4:00 PM

    Yum!!!! One silly question, how did you get the ice cream so perfectly on the cookie? Newb here!

    • June 13, 2012 at 8:59 PM

      Hi, Kristen,
      I have to admit, I’m rather methodical about making ice cream sandwiches. They can look pretty with a rough scoop of ice cream between two cookies, but they’re not so nice to eat that way. I will do a post with step-by-step photos later this summer, showing how I do it. For now, be sure to start with both cookies and ice cream cold but not frozen solid. It’s all about the temperature! Then assemble, squeeze, and slough off the extra.
      xoxo Nicole

  • Kristi
    June 13, 2012 at 1:34 PM

    Stupid question. Is the Dutch Processed Cocoa Powder Unsweetened? That may be the only way it comes but I wasn’t sure!

    • June 13, 2012 at 2:24 PM

      Not stupid! I wasn’t clear enough. If you’re wondering, I’m sure others are too.
      Yes, unsweetened always. I clarified that in the recipe. Good catch!
      xoxo Nik

    • Kristi
      June 13, 2012 at 7:19 PM

      Excellent. I just ordered some from nuts.com

    • June 13, 2012 at 8:59 PM

      Love nuts.com!

  • Kristi
    June 13, 2012 at 1:22 PM

    Great timing with summer. I was just at my sister’s and she handed out ice cream sandwiches to the kids. My daughter’s face said it all. You know that face. I am going to make these and keep them in the freezer for the summer. Thanks for all you do!

    • June 13, 2012 at 2:27 PM

      Oh how I know that face. Every day, all day I strive to stay ahead of that face! But sometimes I haven’t, and then I see the face. And I know I must bake … for the face.
      xoxo Nik

    • Kristi
      June 13, 2012 at 7:17 PM

      Exactly. I didn’t bake for our recent camping trip (you know the one in the sticks) and they brought homemade chocolate chip cookies. I got THE face. I always bring something special and I just didn’t think some perfectly sweet 23 year old would bake 6 different kind of gluten filled cookies for everyone. The face.

  • Jennifer
    June 13, 2012 at 1:17 PM

    Nicole, you read my mind! I have been craving ice cream sandwiches with chocolate cookies, and I even posted about it in the forum, and here they are! You rock! I will be making these today! Thanks for all your hard work!

    • June 13, 2012 at 2:26 PM

      Remember that when you think bad thoughts, Jen! Who am I kidding. I live in a glass house, so I throw no stones. :)
      Glad I could help – in a timely fashion.
      xoxo Nicole

  • Karen
    June 13, 2012 at 12:37 PM

    That little ice-cream drip in the first photo is awesome! I hope you ate them quick! ;)

    • June 13, 2012 at 2:25 PM

      I made sure my husband had that one last night, Karen! Otherwise, if I post something that he hasn’t eaten, he gets all huffy. :/
      xoxo Nicole

  • Pam G
    June 13, 2012 at 10:20 AM

    OMG…want one!

    • June 13, 2012 at 12:09 PM

      Then you should have one, Pam!
      xoxo Nicole

  • June 13, 2012 at 9:16 AM

    My girls were JUST asking if there was such a thing as GF ice cream sandwiches. Excited to make these for them as a surprise!!

    • June 13, 2012 at 12:09 PM

      Did they think that GF ice cream sandwiches were like unicorns? ;) Of course there are GF ice cream sandwiches! You just need the right kind of cookie.
      xoxo Nicole

    • June 13, 2012 at 10:20 PM

      You are funny, Nicole! I can visualize the graphic for unicorns and GF ice-cream sandwiches together, but that’s probably because I bought the Cakespy cookbook (“Sweet treats for a sugar filled life) for a friend recently.


    • June 14, 2012 at 1:03 PM

      Unicorns and ice cream sandwiches are definitely right up the Cake-Spy-alley, Farida! You and I are often on the same page. ;)
      xoxo Nicole

  • Michelle O
    June 13, 2012 at 9:14 AM

    These look awesome Nicole! Have you ever heard of ice box cake? It is my father’s favorite. It is pretty simple concept~ chocolate cookies and whipped cream stacked together. You let it sit overnight and the crisp cookies become soft like a cake. I am thinking these cookies would do that. I have been dying to make a gluten free version. I want my dad to know how good gluten free can be, as the stubborn man would feel so much better and his health would improve if he went that route. But he is stubborn and he refuses to listen to his daughter, lol. I can win him over slowly :)

    • June 13, 2012 at 12:08 PM

      Of course, Michelle! Generally, you make that cake with crispy chocolate wafer cookies. So if you make it with these cookies, I would suggest you don’t let it sit quite as long in the ‘icebox,’ since it could get soggy. That, and/or use a bit less whipped cream. You’ll convert your Dad yet!
      xoxo Nicole

Back to Top

Download this free guide

Enter your email to immediately get the Top 5 Gluten-Free Recipes to Master and get new gluten free recipes to your inbox.

We respect your email privacy, and will never share your information.