These Gluten-Free Cannoli Ice Cream Cone Cookie Sandwiches combine soft, chewy cookies, crunchy gluten-free waffle cone pieces, rich hot fudge swirls, and creamy homemade cannoli filling into an unforgettable frozen dessert. Perfect for summer entertaining, holidays, birthdays, and special occasions, this bakery-style gluten-free treat is guaranteed to impress.
If you have ever wished you could combine the flavors of a classic Italian cannoli with the fun of an ice cream sandwich, this recipe makes that dream a reality. These Gluten-Free Cannoli Ice Cream Cone Cookie Sandwiches feature buttery, chewy cookies loaded with chocolate chips and crunchy gluten-free waffle cone pieces, all wrapped around a rich homemade cannoli cream filling. Every bite delivers creamy ricotta, silky mascarpone, warm cinnamon, bright citrus zest, ribbons of chocolate fudge, and irresistible cookie goodness.
These frozen cookie sandwiches are perfect for warm summer afternoons, birthday celebrations, holiday dessert tables, or anytime you want to create a bakery-style gluten-free dessert at home. The cookies stay soft while the creamy filling becomes perfectly chilled, creating a delicious contrast of textures that tastes even better after a few hours in the refrigerator or freezer. Best of all, they can be prepared ahead of time, making entertaining simple while giving you a show-stopping dessert everyone will remember.
Prep Time
30 minutes
Cook Time
14 minutes
Chill Time
1 hour 30 minutes
Total Time
2 hours 14 minutes
Yield
10 large cookie sandwiches
Gluten-Free Ice Cream Cone Cookies
1¼ cups glutinous rice flour
1¼ cups oat flour
½ teaspoon baking powder
1 teaspoon xanthan gum
1½ cups packed light brown sugar
¼ cup plus 1 tablespoon granulated sugar
½ cup plus 2 tablespoons unsalted butter, softened
3 large eggs
4 teaspoons pure vanilla extract
½ cup chocolate chips
2 gluten-free sugar cones or waffle cones, broken into small pieces
3 tablespoons hot fudge sauce, chilled or frozen
Flaked sea salt, for topping
Cannoli Cream Filling
15 ounces whole milk ricotta cheese, thoroughly drained
16 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon pure vanilla extract
2 teaspoons freshly grated lemon or orange zest
½ teaspoon ground cinnamon
3 ounces mini chocolate chips
Pinch of salt
Step 1: Prepare the Baking Sheets
Preheat the oven to 375°F.
Line two large baking sheets with parchment paper.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the glutinous rice flour, oat flour, baking powder, and xanthan gum until well blended.
Set aside.
Step 3: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 3 to 4 minutes until light and fluffy.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until fully incorporated.
Step 5: Finish the Cookie Dough
Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined.
Fold in the chocolate chips and broken gluten-free waffle cone pieces.
Drop small spoonfuls of chilled hot fudge over the dough and gently fold only a few times with a spatula. The goal is to create ribbons of chocolate without completely mixing them into the dough.
Step 6: Bake the Cookies
Using a large cookie scoop, portion about 4 tablespoons of dough for each cookie.
Arrange the cookies on the prepared baking sheets, leaving plenty of space between them for spreading.
Lightly sprinkle the tops with flaked sea salt.
Bake for 11 to 14 minutes, or until the edges are lightly golden while the centers remain soft.
Immediately after baking, gently shape the cookies into circles if desired using a round cookie cutter or spatula.
Allow the cookies to cool completely on a wire rack.
Step 7: Prepare the Cannoli Filling
In a large mixing bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, citrus zest, cinnamon, and salt.
Beat until smooth and creamy.
Fold in the mini chocolate chips.
Cover and refrigerate for at least 1 hour to allow the filling to firm.
Step 8: Assemble the Cookie Sandwiches
Match cookies of similar size together.
Spread or pipe a generous amount of cannoli cream onto the flat side of one cookie.
Top with a second cookie and gently press together.
For an extra bakery-style finish, roll the exposed filling in crushed gluten-free waffle cone pieces or mini chocolate chips.
Chill the assembled cookie sandwiches in the refrigerator or freezer for 20 to 30 minutes before serving.
Drain the ricotta thoroughly before making the filling. Removing excess moisture helps create a thick, creamy filling that holds its shape beautifully.
Freezing or thoroughly chilling the hot fudge before swirling it into the dough creates distinct ribbons of chocolate throughout the cookies.
Use certified gluten-free sugar cones or waffle cones to keep the recipe completely gluten-free.
Mini chocolate chips work especially well because they distribute evenly throughout the cannoli filling without overwhelming each bite.
The cookie sandwiches can be refrigerated in an airtight container for up to 3 days.
For longer storage, freeze the assembled sandwiches for up to 1 month. Allow them to sit at room temperature for about 5 minutes before serving for the perfect creamy texture.
These cookie sandwiches are excellent for birthdays, bridal showers, holiday dessert tables, family gatherings, and summer entertaining because they can be prepared well in advance.
