Homemade Gluten-free Chipwiches with No-Churn Ice Cream (Edit recipe)

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This classic summer treat is so easy to make at home, you may never buy it from the store again. This no-churn ice cream comes together in under 15 minutes, and when paired with my Gluten-Free Chocolate Chip Cookies made with our Gluten-Free All-Purpose Flour, it becomes something truly special. All the nostalgic flavor and texture of a Chipwich you love, without gluten!

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PREP TIME

8 hours

COOK TIME

12 minutes to 14 minutes

INGREDIENTS

17

Serves: 10

Ingredients

No-Churn Vanilla Ice Cream

2 cups Heavy Whipping Cream
14 oz Sweetened Condensed Milk, Eagle Brand
1 tsp Vanilla Bean Paste
1 tsp Pure Vanilla Extract

Gluten-Free Chocolate Chip Cookies

210 grams Gluten-Free All-Purpose Flour - Primal Palate, 1 3/4 cup spoon filled and leveled
1/2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt - Primal Palate
113 grams Butter, Unsalted, 1/2 cup or one stick, softened to room temperature
6 Tbsp Granulated White Sugar
73 grams Light Brown Sugar, 1/3 cup, packed
1 whole Egg, 1 large egg at room temp
1 tsp Pure Vanilla Extract
1 cup Semi-Sweet Chocolate Chips, I used half standard size, and half mini

Chocolate chips for the outside of the sandwiches

1 cup Mini Chocolate Chips, Semi-Sweet, for the outside of the sandwhiches

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the no churn ice cream, you will want to make sure the bowl of your stand mixer is cold.
Pour in the 2 cups of heavy whipping cream, along with the vanilla bean paste, and vanilla extract. I like adding in the vanilla paste for the specs of vanilla, but you can just use 2 teaspoons of vanilla extract if desired.
Using the whisk attachment, whip the cream until stiff peaks form.
Pour in the can of sweetened condensed milk, and gently fold in the condensed milk until it is evenly incorporated.
Pour the ice cream into a freezer safe container, and freeze for approximately 8 hours, or overnight.
To make the chocolate chip cookies, preheat your oven to bake at 375 F. Line two baking sheets with parchment paper.
In a medium size mixing bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, cream the butter with the white and brown sugar.
Add in the vanilla and the egg, and blend to incorporate with the butter and sugar.
Pour in the dry mix, and blend again until you have a smooth batter.
Stir in the chocolate chips.
Using a cookie scoop, scoop the cookie dough onto your baking sheets, spacing them 2 inches apart as they will spread.
Bake the cookies for 12-14 minutes, until golden.
Allow the cookies to fully cool. I recommend refrigerating them so they are cold to make the chipwiches.
To make the chipwiches, you will need a shallow bowl of mini chocolate chips, a cookie sheet lined with parchment paper, and an ice cream scoop.
Start by laying the bottom cookie layer out on your parchment lined cookie sheet, bottom side up.
Place one scoop of ice cream on each cookie, and then gently press a cookie on top of the scoop of ice cream to make your sandwich, so that the ice cream fills out the surface of the cookie.
At this point you will want to place the cookie sandwiches back in the freezer because the ice cream will start melting.
Once the ice cream is frozen again, you can roll the outside in the chocolate chips for the classic "Chipwich" look, but this is optional!
Make sure you are working with cold ice cream sandwiches, and press the cookie sandwich into the shallow bowl of chocolate chips to coat the sides.
You can layer the sandwiches in a freezer safe container lined with wax paper, and keep them in the freezer to enjoy when you'd like a treat!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	632
Fat:	47 g
Carbohydrates:	78 g
Protein:	15 g
Cholesterol:	100 g
Sodium:	226 mg
Fiber:	3 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.