Gluten Free Ice Cream Sandwich

1 (48 oz.) Container vanilla ice cream, (Breyers Old-Fashion Vanilla Ice Cream recommended)
1/3 cup + 1 ½ tablespoon sorghum flour or rice flour
1/3 cup + 1 ½ tablespoon tapioca flour
3 tablespoon potato starch
¾ teaspoon guar gum
¼ teaspoon salt
¾ cup vegetable oil
1/3 cup dark cocoa
1 cup sugar
2 eggs
1 ½ teaspoon vanilla extract

Line a 9×13 inch baking pan completely with plastic; making sure to have a 3 to 4 inch overhang. Set aside.

Spread softened ice cream evenly into the pan lined with plastic wrap. Cover ice cream with the overhang and additional plastic wrap if needed. Freeze until firm or overnight.

Trace two 9×13-inch rectangles on parchment paper using a pencil. Lightly grease two cookie sheets with vegetable shortening (this will help prevent the paper from sliding when spreading the batter). Flip the parchment paper onto the cookie sheet; making sure the pencil markings are underneath. Set aside.
Preheat oven 350 degrees.

In a medium- size mixing bowl, combine sorghum flour, tapioca flour, potato starch, guar gum and salt; stir with a wire whisk until well combined and set aside.

In another medium-size mixing bowl, mix together vegetable oil and cocoa; whisk with a wire whisk until smooth. Gradually whisk in sugar, beating well. Stir in eggs and vanilla; mix well. Add flour mixture stir until all the dry ingredients are well combined. Let batter rest for five minutes.
Spread batter evenly onto the parchment traced papers. Bake 10 to 12 minutes. Cool completely on cookie sheet.

Lift ice cream from the lined baking pan and return ice cream back to freezer while preparing to assemble the sandwiches.
Again, Line baking pan completely with plastic wrap leaving a 3 to 4-inch overhang.

To assemble: place cookie top side down into the plastic wrap pan. (If it cracks press the cookie together). Remove ice cream from freezer and remove plastic wrap; place on top of cookie. Place the remaining cookie top side up. Let stand 2 to 3 minutes so the ice cream softens slightly; gently press the cookie into the ice cream so it will adhere.

Return to freezer for 24 to 48 hours. Cut into bars and wrap each sandwich with plastic wrap or parchment paper.

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