Best Low-FODMAP Ice Cream Sandwich Cookies; Gluten-free, Dairy-free

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Who doesn’t love ice cream sandwiches?  Soft and chocolatey cookies layered with smooth, creamy ice cream…the best dessert EVER.  I dream of low-FODMAP ice cream sandwiches.

Now you can have a delicious low-FODMAP and gluten-free version to layer with your favorite low-FODMAP ice cream.  Eating IBS-friendly can really be this good ;).

Try my low-FODMAP ice cream sandwiches with low-FODMAP Strawberry Ice Cream, low-FODMAP Vanilla or low-FODMAP Chocolate ice cream versions.  Your kids will go crazy for this low-FODMAP recipe!

You may also want to see my low-FODMAP Ice Cream Taste Test for some store-bought recommendations.  Or check out my blog for over 300 more low-FODMAP Recipes, like my low-FODMAP Desserts Collection. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Best Low-FODMAP Ice Cream Sandwiches; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Adapted from recipe of Annalise G Roberts, “Gluten-free Baking Classics”, 2nd edition

Serves:12-16 filled sandwiches

Prep time: 20 min

Bake time: 11-12 min

Decorate time: 10 min

Total time: 45 min, plus cooling cookies and chilling ice cream

Chill time: 30 minutes or overnight

Bake 350 F


  • ¾ cup unsalted butter or low-FODMAP vegan spread, such as Earth Balance for dairy-free version
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 & ½ cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend, see my low-FODMAP bake off blog to see why)
  • ½ cup sweet rice flour
    • This is not the same as plain rice flour.  I use Bob’s Red Mill (at most grocery stores)
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon xanthan gum if not added to your low-FODMAP flour choice
  • Parchment paper or silicone baking liners for baking sheets
  • Your favorite low-FODMAP, gluten-free ice cream, softened slightly
  • Optional toppings for sides: low-FODMAP chopped nuts, low-FODMAP sprinkles, low-FODMAP semisweet mini chocolate chips


  • Prepare low-FODMAP ice cream for inside of low-FODMAP Ice Cream Sandwiches:
    • Line 9- by 13-inch pan with plastic wrap with extra to overhang the sides
    • Press ice cream into pan and smooth top
    • Freeze until solid, at least one hour
  • Preheat oven to 350°F and prepare baking sheets with parchment or liners
  • Beat butter or vegan spread and sugar at medium speed in large bowl of electric mixer until well–blended and creamy
    • I use the flat paddle attachment
  • Add egg and vanilla and beat well until well incorporated (about 2 minutes)
  • Add the 2 low-FODMAP flours, cocoa, baking powder, baking soda, salt, and xanthan gum, and mix until a soft dough is formed
  • Prepare dough for sandwiches: shape into a rectangular or round log using plastic wrap to form the log
    • Shape a rectangular log approximately 2” high by 4” wide by 6” long using spatulas and plastic wrap
    • Smooth sides with fingers
    • If cutting round ice cream sandwich cookies, roll dough into log of desired size
  • Refrigerate log until well–chilled about 30 minutes (can also freeze at this point for up to 2 months, well wrapped)
  • Using a thin, sharp knife, slice chilled dough into ¼ inch slices and place onto cookie sheet 1 inch apart
    • Can opt to cut these rectangles in half (will be large sized sandwiches)
  • Poke 2 rows of 4-5 hole indentations on the top of cookies (if desired) using a cooking thermometer tip or a pumpkin borer
  • Bake in center of oven for about 11-12 minutes until cooked through
    • You want the cookies a bit soft (unless you prefer a crunchy cookie- if so then bake about 14-16 minutes)
  • Cool for 2-3 minutes on cookie sheet and transfer to wire rack to cool completely
  • Fill cookies:
    • Remove chilled low-FODMAP ice cream from pan and trim the edges to make a neat rectangle
    • Cut the ice cream into 4 by 2-inch rectangles
    • Sandwich the ice cream with the low-FODMAP Ice Cream Sandwich cookies
    • You may also select to simply scoop ice cream if using round ice cream sandwich cookies
  • If desired, decorate sides with low-FODMAP sprinkles, low-FODMAP chopped nuts or mini semisweet chocolate chips
  • Enjoy immediately, or wrap in plastic wrap or wax paper individually until ready to serve (taste best after allowed to rest in freezer overnight so the low-FODMAP cookies soften)

So good… watch out for drips!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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