Ice cream! Cookies! If you love ice cream sandwiches, you'll really love homemade ice cream sandwiches. The cookie recipe is simple* - one bowl, 15 minutes of baking time - and it works beautifully with gluten-free flour. And you can use any ice cream - or combination of ice creams - that you want.
*Yes, the video is long - I felt the need to explain a bit more than usual. The recipe really is simple, though.
Ingredients:
1/2 cup/ 2 sticks butter
1 cup/ 200 g granulated sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
6 tablespoons/ 50 g cocoa powder
1 teaspoon baking powder
1 1/2 cups/ 185 g all purpose flour/ gluten free blend
4-8 cups ice cream(s) of your choice (such as • Homemade Vanilla Ice C... )
Optional add-ins: brownie bits, chopped nuts, caramel or fudge sauce
Line a half sheet pan** with parchment paper. In a large bowl, melt butter. Add sugar and salt and whisk until thoroughly incorporated (mixture will thicken and there will no longer be a layer of melted butter on the top). Add egg and vanilla and whisk. Sprinkle cocoa powder and baking powder on top of butter mixture; whisk until dry ingredients are thoroughly incorporated and then for several more strokes. Add flour and whisk just until no unmixed flour remains. Preheat oven to 325 degrees. Dollop batter onto prepared pan(s) and spread into an even layer all the way to the edges. Prick the dough all over with a large fork, tip of a knife, or a chopstick (this prevents the dough from bubbling up or buckling). Bake for 15 minutes. Cookie will be soft to the touch but not gooey. Cool completely. While cookie cools, get ice cream out of freezer to soften. When cookie is cool, cut in half. Spread ice cream (4 cups for a moderate layer of filling, up to 8 cups for super-thick sandwiches) into an even layer. Swirl in any optional add-ins. Use the parchment paper to carefully flip the other half of the cookie onto the ice cream. Freeze for 4 hours, or overnight, until ice cream is solid. Slice into sandwiches.
Yield: Sixteen 1 1/2 x 4 1/2 inch ice cream sandwiches
Storage: 3 months, well-wrapped, in the freezer
**A half sheet pan measures 13 x 18 inches, for a total area of 234 square inches. Alternatives include: two 13 x 9 inch pans/ casserole dishes, four 9-inch round pans, or four 8-inch square pans.
#icecreamsandwich #glutenfreerecipe #icecreamrecipe
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