Gluten-free Living: Why not ice cream sandwiches?
Few things end a summer meal as nicely as an ice cream sandwich, but gluten-free varieties are hard to find. Thankfully, it’s both fun and easy to make this classic warm-weather treat from scratch.
The process is simple: Make a batch of very thin brownies. Cool thoroughly. Cut in half and fill with ice cream. If you want to get fancy, roll the edges of each sandwich in chopped nuts or sprinkles.
Traditional ice cream sandwiches are filled with vanilla ice cream, but the flavor possibilities are endless. How about pistachio, ginger or coffee? Just be sure that any ice cream you use is gluten-free.
If you happen to have a box of gluten-free brownie mix in your cabinet, go ahead a use that for the cookies. If not, follow the instructions below for fudgy, rich brownies from scratch. Just be sure to bake them in a pan that’s thoroughly lined with parchment paper and that the batter is spread out evenly.
Once assembled, these will keep in the freezer for up to two weeks . . . but it’s likely they’ll vanish much sooner.
Gluten-free ice cream sandwiches
12 tablespoons butter
3/4 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons vanilla extract
1½ cups Pamela’s Gluten Free Baking and Pancake Mix
1 teaspoon psyllium husk powder
Pinch of salt
1 quart ice cream, softened
Preheat an oven to 350 and line a 9-by-13-inch jelly roll pan with parchment paper. Be sure the paper covers the bottom and sides of the pan. Spray the parchment with gluten-free nonstick cooking spray.
In a large sauce pan, slowly melt the butter. Remove the pan from the heat and stir in the cocoa powder and sugar. Add the eggs and vanilla and mix until very smooth. Stir in the baking mix, salt and psyllium husk powder, scraping the sides of the pan until the dry ingredients are thoroughly incorporated. Pour the batter into the lined jelly roll pan and spread evenly. Bake for about 20 minutes or until the center is firm. Remove the pan from the oven and allow it to cool completely.
Grab the edges of the parchment paper, pull the cookie out of the pan and set it on a flat surface. Cut the cookie in half. Spread the softened ice cream on one half. Top with the other. Wrap in foil and place in the freezer for at least two hours.
When ready to serve, unwrap and use a sharp, heavy knife to cut into sandwiches. Serve immediately or store tightly wrapped for up to two weeks.
Makes 9 to 12 sandwiches.