gluten-free ice cream sammies!




I was thrilled when I first found this recipe for gluten-free ice cream sandwiches because my son had never known the thrill of those waxy vanilla ice cream sandwiches. You know, the ones wrapped all in paper? Where the ice cream inevitably melts down your arm as you quickly shove the remaining bites into your mouth? You know, the ones that signal Summer and staying up past your bedtime and having no homework and running barefoot in newly cut grass? You know what I'm talking about.

Now if you have Celiac... you don't know any of that. Or maybe you knew it once, but you don't know it anymore. Well, that's all about to end with this recipe-- adapted from Peter & Kelli Bronski's "Gluten-Free Family Favorites." You don't have to make your own ice cream, but if you do, this will be even more special. Get ready to experience Summer, the gluten-free ice cream sandwich way.

Gluten-Free Ice Cream Sandwiches (serves 6-8)

  • 3/4 cup sugar (162 grams)
  • 1/4 cup plus 2 TBSP cocoa powder (30 grams)
  • 3/4 cup butter melted (170 grams)
  • 2 large eggs
  • 1.5 tsps vanilla extract
  • 3/4 cup gluten-free flour blend (94 grams)
  • 3/4 tsp xanthan gum
  • 1/4 tsp salt
  • 3-4 cups ice cream

Preheat your oven to 350 degrees and prepare a cookie sheet by greasing it with butter (or spraying with olive oil) and then lining it with parchment paper. The grease will help keep the parchment paper from sliding all over the place as you spread the chocolate batter over it.

In a medium bowl, mix sugar, cocoa powder, and melted butter. While your melted butter is cooling in the bowl with the sugar and cocoa powder, sift the flour xanthan gum and salt together in a separate bowl. Once you trust that your melted butter is cool enough not to cook your eggs, add the eggs and vanilla extract to the bowl and mix until smooth. Then add the flour mixture to the wet ingredients.

Once combined, pour the mixture onto the parchment paper-covered cookie tray. Using an offset spatula, spread the batter as evenly as you can. It will not spread more as it bakes. Bake for approximately 10-12 minutes and let it cool completely on the cookie sheet. You don't want to cook this until it is crisp... it should be sort of soft still. Not gooey, but softish.

Pull your store-bought or homemade ice cream out of the freezer to warm up enough so you'll be able to spread it over the chocolate sandwich layer. Once the sandwich layer is fully-cooled and your ice cream is sufficiently warmed up, slide the parchment paper off of the cookie sheet onto a cutting board. Cut the sandwich layer in half crosswise to make two big rectangles-- these are like your two slices of sandwich bread.

Spread out two larger-sized pieces of plastic wrap so that they are overlapping near your chocolate sandwich slices. Carefully flip one chocolate sandwich layer top-side down onto the plastic wrap. Spread the ice cream out over the layer still on the parchment paper. Next, carefully pick up the plastic wrap and flip the chocolate sandwich slice on top of the ice cream. Take the extra plastic wrap and wrap it tightly around your giant ice cream sandwich. Freeze on a flat surface for at least 4 hours before serving.

To serve, unwrap your giant ice cream sandwich and cut into squares, rectangles, or any shape you want! Trim the rough edges and sneakily gobble them up before your guests realize it! Now, go out and enjoy the feel of the newly cut grass on your bare feet. It's Summer!