Ice Cream Sandwiches- gluten-free, top 8 allergen free

We have a simple, yet amazing recipe for you.  This has been on our list to post for months and we are super excited to finally get it out to you.  We couldn't let summer slip by without giving you this recipe, although we eat these all year round.  Ice cream sandwiches are such a fun and delicious way to cool off when it's hot outside.  We have fond memories of eating ice cream sandwiches growing up.  Once we had to go free from so many foods, we never even considered that we could eat ice cream sandwiches again.  It turns out they are simple and easy to make.  All it takes is Rustic Scoop™ Chocolate Cake and Cupcake Mix and your favorite safe ice cream.  If you like to make your own ice cream, we have our family recipe below.

Rustic Scoop™ Ice Cream Sandwich

Ice Cream Sandwiches


1 Cup + 1-1/2 Tablespoons Milk of choice
1-1/2 Tablespoon Lemon juice  
2/3 Cup Shortening  
1/2 Cup Egg whites, 6 Tablespoons of Aquafaba (garbanzo bean water), or powdered egg replacer for 2 eggs
1 teaspoon Vanilla extract


In a medium bowl, mix the milk and lemon juice together and set aside mixture.  Preheat oven to 350° F.  Line 2 baking sheets with parchment paper 

Using an electric mixer, cream the shortening until softened and smooth.  Next, add the egg whites (or egg replacer) to the creamed shortening and mix on medium speed until well combined.  Now add the milk mixture and vanilla to the creamed shortening and mix on medium speed.  Next, slowly add the Rustic Scoop™ Chocolate Cake and Cupcake Mix while the mixer is on medium speed.  Be sure to incorporate the dry ingredients slowly so you don’t get clumps.  Mix until batter is well combined and smooth.  Evenly divide the batter onto each baking sheet.  Use a spatula to evenly smooth out the batter on each baking sheet.  Do your best to flatten the batter evenly.  Bake for 9-11 minutes on 350° F or until a toothpick comes out clean.

Once the two cookie sheets of cake are done, use a pizza cutter to cut the cake in half the long way so you have two almost squares.  Let the cake pieces cool completely, then individually wrap in plastic wrap and freeze until solid.


Ice Cream Alternative add-ins

1/2 teaspoon Peppermint extract in place of vanilla

Chocolate chips

Safe cookie dough

Your favorite candy bar crushed up

Ice Cream Sandwich Assembly Directions 

Take your frozen cake sheets out of the freezer.  Evenly spread your preferred ice cream, while it is soft, onto one side of each cookie sheet of cake.  You want the ice cream to be about 1 inch thick.  Feel free to add any of the above alternative add ins to your ice cream.  Take the other cake half and put it on top of the ice cream.  Gently press down to get the ice cream as even as you can.  Wrap in plastic wrap and place in freezer until fully frozen.  When your ice cream is fully frozen, take the sheets out of the freezer and unwrap them.  Before you cut your ice cream sandwiches, cut the ragged edges off and eat them. :)  This will make your ice cream sandwiches look nice and professional.  The edges taste just as good though.  Take a very sharp knife and cut into desired shapes and sizes. Individually wrap in wax paper, store in an airtight container in the freezer.

If you are a perfectionist, spread your ice cream on a new baking sheet with parchment paper, the same size of your cake sheet pan.  Spread the ice cream evenly until it is 1 inch thick.  Put in the freezer until it is mostly hard.  Cut your ice cream in half using a pizza cutter.  Carefully place one half of your ice cream onto one half of your cake, then place the other half of the cake on top of the ice cream.  Gently press down to get the ice cream as even as you can.  Wrap in plastic wrap until fully frozen.  Enjoy!

As always, please let us know if you have any questions.  We love seeing photos of your creations with our mixes so be sure to send them to us or tag us on social media.


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