Gluten Free Ice Cream Sandwiches

by - July 08, 2020

If you read my blog or follow me on Facebook or Instagram you know that I live in Southern California.  During the summer months here, it is hot. Like super hot and I am constantly trying to find ways to keep cool and enjoy the warm weather.  My kids love ice cream sandwiches, Popsicles and really anything frozen.  I am always so jealous when they get to eat an ice cream sandwich because it just reminds me of when I was younger and would eat them sitting by the pool.  The other day I was having the very same thoughts as my kids were enjoying some and I decided that I would make some gluten free ones and enjoy them myself. I am so glad that I did because they were amazing and really hit the spot.  
 These might seem like they take a long time and they do but that is just freezing time.  You really want to make sure that your ice cream is firm when you cut the sandwiches or they will turn into a mushy mess.  Having the ice cream firm will make them so much easier to work with.  When you pull them out of the freezer, make sure you work fast because they melt a lot faster than you might think they will.  If they get too melty, just pop them back in the freezer for a few minutes so that you can work with them. I did let the ice cream get soft when I spread the ice cream over the cookie slabs.  It makes the ice cream more spreadable if you leave it out for a few minutes.  After you get that ice cream spread, you have to get it back in the freezer quickly.  This is the most frustrating part of the whole thing because ice cream just can't be out for long until it turns into liquid.
 I wanted to get the cookie a bit thinner than they turned out but having the cookie a bit thicker made it easier to work with.  It becomes really brittle when too thin so that is why the cookie part is as thick as it is.  I ended up cutting the sandwiches a bit smaller and added more ice cream in between to offset the thickness of the cookie part.  You can play with it to find how you like it but I cut them pretty small because I have kids and I didn't want them to have too much or eat one and not be able to finish it.
 These were so fun to eat and my family all ate them sitting by the pool after a fun afternoon of swimming.  It was such a refreshing and delicious snack.  They also keep really well because they have to be frozen, so just wrap them individually and keep them in your freezer for when you need a sweet treat. It has been a really long time since I have eaten an ice cream sandwich but they were just as good as I remember them. My kids say they are now spoiled and just want homemade ones instead of the store bought ones.  They absolutely loved them and we all had a great time eating them.

You can use any type of ice cream that you want.  I made them with vanilla and chocolate chip ice cream.  Just make sure that you are using gluten free ice cream.  You can make your own ice cream but I didn't have enough patience to do that so I just got store bought.  They would be so good with so many different flavors and you can really have some fun putting together different flavor combinations then just the traditional vanilla.  These little treats were so fun and so delicious to make. Just make sure that you make them a day or two before you need them because there is quite a bit time to freeze.  Hope you enjoyed this recipe and I love to hear from you so comment and let me know if you made them and how they turned out!


Gluten Free Ice Cream Sandwiches
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Gluten Free Ice Cream Sandwiches

Yield: 24 ice cream sandwiches
Author:
Prep time: 15 hourCook time: 10 MTotal time: 15 H & 10 M
These cold and delicious sandwiches are just what you need to cool down during the warm summer months.

Ingredients:

  • 1 1/4 cups gluten free 1 to 1 flour blend
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2/3 cup whole milk
  • 2 pints/1 quart gluten free ice cream of your choice

Instructions:

  1. Preheat the oven to 350 degrees F. Lightly grease a 13" x 18" rimmed baking sheet and line it with parchment paper.
  2. Whisk together the gluten free flour, cocoa, baking soda, and salt; set aside.
  3. In the bowl of your mixer, beat together the butter, sugars, and vanilla  until well combined and somewhat expanded; the mixture will look a bit grainy, but also fairly creamy.
  4. On low speed, add half the dry ingredients; then the remaining dry ingredients, scraping the bowl between additions.
  5. Spoon the batter into the prepared pan that is lined with parchment paper. Use a spatula to spread it to the edges of the pan, smoothing it as flat as possible. 
  6. Bake the cookie slab for about 10 minutes, until it just loses its shine. Remove the pan from the oven, and cool the cookie on the pan for about 5 minutes. Cut in half crosswise to make two rectangles. Trim the edges of each rectangle, if desired; you'll make neater looking sandwiches.
  7. Use a fork to prick the top of the cookie slabs in neat rows, like the top of the traditional ice cream sandwich.  Place the cookie slabs on a rack to cool completely. When completely cool, wrap well and place in the freezer.
  8. To assemble the ice cream sandwiches: Peel the parchment off the backs of the cookie slabs. Place one slab, bottom up and spread with ice cream. Top with the second cookie slab, top side up. Press down firmly to distribute the ice cream evenly between the cookie slabs. Place in freezer for at least 8 hours.
  9. Use a sharp knife to trim the edges of the sandwiches, if necessary. Cut the large cookie slab into individual sandwiches and wrap well in plastic wrap and freeze until firm and ready to serve.
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Tag @kimberlysglutenfreekitchen on instagram and hashtag it #glutenfreeicecreamsandwiches
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2 comments

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