How to Make a Gluten-Free Ice Cream Sandwich with Partake Cookies

Quick Answer

To make a gluten-free ice cream sandwich with Partake cookies, pick a sturdy cookie like Crunchy Chocolate Chip or Classic Grahams, soften your favorite dairy-free ice cream, sandwich it between two cookies, then freeze until firm. For a softer bite, use Soft Baked Chocolate Chip or Snickerdoodle, but expect a more delicate texture.

Ice cream sandwiches are a classic summer treat, but if you’re gluten-free or dairy-free, the store-bought versions often miss the mark. The good news: you can make your own in minutes with Partake cookies and your favorite dairy-free ice cream. Because Partake cookies are gluten-free, vegan, and free of the top 9 allergens, they’re a safe base for almost any dietary need.

The key is matching the cookie texture to the ice cream. Crunchy cookies hold up better during assembly and eating, while soft baked cookies give a more cake-like bite. Either works—it just depends on the experience you want. Below, we’ll walk through the process step by step, with tips to avoid common pitfalls like cracked cookies or melted ice cream.

Choosing the Right Partake Cookie

For a classic ice cream sandwich, you want a cookie that won’t shatter when you press it onto frozen dessert. The Crunchy Chocolate Chip cookies are a great pick—they’re crisp but not rock-hard, and the rich, dairy-free chocolate chips complement vanilla or chocolate ice cream. Classic Grahams also work surprisingly well; their toasty, cinnamon flavor pairs with caramel or coffee ice cream.

If you prefer a softer, more cake-like texture, go with Soft Baked Chocolate Chip or Soft Baked Snickerdoodle. These are chewy and tender, which makes them easier to bite through, but they can be more fragile when assembling. You’ll need to handle them gently and may want to freeze the assembled sandwiches a bit longer to help them hold together.

• For a sturdy sandwich that’s easy to handle, choose Crunchy Chocolate Chip or Crunchy Ginger Snap.
• For a softer, more indulgent bite, choose Soft Baked Chocolate Chip or Soft Baked Snickerdoodle.

Picking Your Ice Cream and Softening It

Any dairy-free ice cream works—coconut, oat, almond, or soy-based. The important step is to let it soften slightly before assembling. If it’s too hard, you’ll crush the cookies when you spread it. If it’s too soft, it’ll melt and make a mess. Aim for a consistency like thick frosting: scoopable but not runny.

Take the ice cream out of the freezer and let it sit at room temperature for 5 to 10 minutes, depending on your kitchen’s warmth. You can also microwave it in 10-second bursts, but be careful—you want it softened, not melted. Once it’s pliable, you’re ready to build.

• Test the ice cream with a spoon: it should hold its shape but give easily when pressed.

Assembling the Sandwiches

Lay out your cookies in pairs, flat side up. Use a spoon or an offset spatula to scoop a generous amount of softened ice cream onto one cookie. Aim for about 2 to 3 tablespoons, depending on cookie size. Gently press the second cookie on top, twisting slightly to spread the ice cream to the edges. Don’t press too hard, or you’ll crack the cookies.

For a cleaner edge, you can smooth the ice cream with a spatula after assembling. If you’re using crunchy cookies, you can also roll the edges in mini chocolate chips, sprinkles, or crushed Partake cookies for extra texture. This step is optional but adds a fun touch.

• Work quickly to prevent the ice cream from melting, especially on warm days.

Freezing and Serving

Place the assembled sandwiches on a parchment-lined baking sheet and freeze for at least 1 to 2 hours. This allows the ice cream to firm up again, which helps the cookies stay intact when you bite into them. If you’re using soft baked cookies, a longer freeze—up to 3 hours—can make them easier to handle.

Once frozen, you can wrap each sandwich individually in plastic wrap or parchment and store them in an airtight container for up to a week. For serving, let them sit at room temperature for 2 to 3 minutes to soften slightly—this makes them more enjoyable to eat. If they’re too hard, you’ll risk cracking the cookies.

• For a softer bite, let the sandwich sit out for a few minutes before eating.

Step-by-Step: Build Your Ice Cream Sandwich

1. Choose your cookies: Select Partake cookies based on texture preference. Crunchy Chocolate Chip or Classic Grahams for a sturdy base; Soft Baked Chocolate Chip or Snickerdoodle for a softer bite. Checkpoint: Make sure cookies are at room temperature—cold cookies can crack when pressed.
2. Soften your ice cream: Let dairy-free ice cream sit at room temperature for 5–10 minutes until it’s scoopable but not melted. Stir if needed to achieve a spreadable consistency. Checkpoint: If the ice cream is too hard, you’ll crush the cookies; if too soft, it’ll run.
3. Assemble the sandwiches: Scoop 2–3 tablespoons of ice cream onto one cookie, press a second cookie on top, and twist gently to spread the filling to the edges. Smooth with a spatula if desired. Checkpoint: Don’t press too hard—crispy cookies can break.
4. Freeze until firm: Place sandwiches on a parchment-lined tray and freeze for at least 1–2 hours (longer for soft baked cookies) until the ice cream is solid. Checkpoint: If they’re not firm, they’ll be messy to wrap or store.
5. Serve and enjoy: Let sandwiches sit at room temperature for 2–3 minutes before eating to soften slightly. Store leftovers wrapped in an airtight container for up to a week. Checkpoint: If too hard, let them sit longer; if too soft, they’ll fall apart.

Partake Cookies That Work Well

• Crunchy Chocolate Chip: NEW RECIPE! A classic, reimagined. Partake’s Crunchy Chocolate Chip Cookies deliver everything you love about the iconic treat—rich, dairy-free chocolate chips and a crave-worthy crisp in every bite. Perfect for dunking in milk, topping your favorite dairy-free ice cream, or sneaking straight from the box (we won't judge). The crisp texture holds up well when pressed onto ice cream, making it an ideal choice for a sturdy, classic ice cream sandwich.
• Soft Baked Chocolate Chip: The ultimate feel-good cookie. Partake’s Soft Baked Chocolate Chip Cookies are soft, chewy, and filled with rich, dairy-free chocolate chips—bringing comfort and chocolatey goodness to every bite. Great for lunchboxes, dessert plates, or a quick treat just because. If you prefer a softer, chewier ice cream sandwich, this cookie gives a cake-like bite, though you’ll need to handle it gently during assembly.

Making a gluten-free ice cream sandwich with Partake cookies is simple, customizable, and perfect for any dietary need. Whether you go crunchy or soft baked, you’ll have a delicious treat that’s ready in minutes and sure to satisfy your sweet tooth.