My family was invited over to my friend’s home for a birthday party. I asked her what they were serving for dessert and I was told ice cream sandwiches. My response was great, I will try and make a gluten free version and bring those over for my kids.
While it was rather easy to make… the ice cream itself was melting pretty fast once I was assembling the sandwiches. And since it was melting I threw a ice pack in with the sandwiches so the remainder of the ice cream wouldn’t melt while we were driving.
All in all the ice cream sandwiches came out quite tasty… and even though they were a tad melted the kids didn’t even care.
Gluten Free Ice Cream Sandwiches
2 ¾ cup gluten free flour
⅔ cup cocoa powder
½ tsp baking soda
1 teaspoon xanthan gum
½ cup brown sugar
¼ cup sugar
½ tsp salt
1 cup (2 sticks) butter, melted and cooled
2 tsp vanilla
1 ½ quarts vanilla ice cream (in a rectangle shape carton)
Cover rimmed sheet pan with parchment. Let ice cream soften enough to get it out of the container whole. Run a knife around the inside edge to help loosen the sides and make it melt faster. Once out of the box, lay the ice cream block on its side and cut into 5 or 6 slabs, ¾ to 1″ thick. Lay each slab on the sheet pan as cut, and flatten to even out if you have a thick edge. Repeat with all ice cream, working quickly so it does not melt too much. Once cut, put sheet pan and ice cream back in freezer to totally re-freeze (ice cream can be cut and covered with parchment overnight). This amount of ice cream will make 10 or 12 finished 3″ sandwiches.
In the bowl of a stand mixer, whisk together flour blend, cocoa powder, sugars and salt. Add butter and mix. Then add eggs and vanilla. Mix until it comes together on low, about 1 minute, scraping sides as needed. It will be shiny and pliable when done.
Divide dough in half and roll between 2 sheets of sprayed parchment. You want to roll these as thin as possible, 1/8″ or less. You can roll out each sheet to 12″ x 16″. Place on a sheet pan in freezer for about 10 minutes or refrigerator until firm. Meanwhile roll out the other half of the dough and repeat the process.
Pre-heat oven to 325° with rack in center of oven. Once chilled, remove top piece of parchment, and use cookie cutters or a knife to cut to desired shape – I used a biscuit cutter to make round sandwiches. Using a metal spatula, remove scrapes from around cookies and slide under to place on parchment covered sheet pan with at least 1″ in-between. Once sheet pan is full, poke 5 or more holes in cookies, if desired, for that traditional look.
Bake in oven 6 to 7 minutes, until cookie springs back when touched. Do NOT over bake, or cookies will not soften as nicely with the ice cream. Cook one sheet pan at a time.
Cool on sheet pan on a wire rack UNTIL TOTALLY COOLED. They will be thin and fragile when warm, so move carefully.
Once cookies are totally cool, turn upside down on sheet pan or surface. Have another sheet pan w/ parchment ready in the freezer. Trim edges on ice cream slabs – I used the biscuit cutter to make ice cream the same size. Place one ice cream cutout on top of a cookie and put a cookie on top. You now have an ice cream sandwich. Place the sandwich in a ziploc bag and place into the freezer as soon as made to prevent melting. Repeat until all ice cream is used.
Adapted from: Pamela’s Products