Gluten Free Ice Cream Sandwiches Food
GLUTEN-FREE ICE CREAM SANDWICHES
These chilly gluten-free ice cream sandwiches are perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain...but you won't want to miss out on the ice cream! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, cream butter, sugar and vanilla. Beat in egg. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well., Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° for 8-10 minutes or until set. Remove to a wire rack to cool completely., Spread 1/4 cup ice cream on the bottoms of half of the cookies; top with remaining cookies. Wrap each in wax wrap. Freeze for 3 hours or until firm.
Nutrition Facts : Calories 325 calories, Fat 15g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 3g protein.
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- Preheat oven to 350 degrees F. Spray a large sheet pan (10x15") with non stick spray around the edges, then line with parchment paper, pressing the parchment paper so that it sticks to the sheet pan. Spray the parchment with non stick spray.
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- Preheat your oven to 350*F and spray a 9 x 13 baking sheet or dish that has sides, generously with cooking spray. Set aside. Heat water to a boil.
- In a large mixing bowl, stir all of the dry ingredients together. After mixing the dry ingredients, add the milk, oil, egg, and vanilla extract to the large bowl and stir until well combined. Carefully and slowly add the boiling water to the mixture, stirring continuously until it is well combined, about 1-2 minutes (will be slightly runny).
- Pour the batter into the bottom of your four-sided baking pan and place in the oven to bake for 26-29 minutes. Remove the chocolate cookie layer from the oven once the sides have darkened, firmed, and are no longer touching the sides of the pan. (The outer edges will be more done and the center - center can be spongy and slightly sticky to the touch.
- Remove from oven and allow to cool in the pan for 5-10 minutes before moving the cookie sheet over on to a cooling rack to cool fully. Once fully cooled, use a knife to cut the cookie layers into squares, rectangles, or another shape of your choice.
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