Friday, June 26, 2009

Gluten Free Ice Cream Sandwiches

One thing Daniel really missed since going gluten free was ice cream sandwiches. There are plenty of gluten free foods available, but no one has put these on the market yet. So here we are, summer time again, and I thought I'd research making these guys from scratch. I found a recipe on Gluten Free Gobsmacked that looked so easy, and I gave it a try today. I also took her advice and bought some ice cream sandwich makers from I got standard rectangular ones, and fun shaped ones as well.

The recipe is simple:

Cookie ingredients:
7 tablespoons butter, melted
1/3 cup unsweetened cocoa powdered (or dark chocolate cocoa powder)
2/3 cup sugar
2 teaspoons vanilla
2 eggs
3/4 cup gluten free flour mix (rice or bean based)
OR – in place of the GF flour mix use:
1/2 cup rice flour + 1/4 cup tapioca starch

I used the "Nearly Normal" brand of flour mix because that's what I had on hand, and it turned out fine. Nearly Normal has xanthan gum in it. I hoped that would be okay, because the recipe doesn't call for it, but it was no problem.


  1. Preheat oven to 350F.
  2. Line a large cookie sheet or jelly roll pan with parchment paper. Butter the parchment or spritz with oil.
  3. Whisk melted butter and cocoa powder together until smooth.
  4. Add sugar and beat until smooth.
  5. Add vanilla and eggs. Beat again until smooth.
  6. Add gf flour (or flour/starch) and beat together for 2 minutes. Mixture will be like thick brownie dough but should not have any lumps.
  7. Using a spatula dipped in water, spread the cookie batter into a large rectangle (about 12″ by 10″ or larger). If the dough sticks to the spatula, dip the spatula into cool water and continue spreading. Try *not* to get the dough “wet” or have standing water on top. The original recipe says to spread it to a 1/2 inch thickness. Mine wasn't that thick, but it was thicker than normal ice cream sandwich cookies. I might try to do it a bit thinner next time on a larger cookie sheet.
  8. Bake the cookie at 350F for 15 – 18 minutes or until firm/set but not crusty on top. (It will harden as it cools.)
Now you have to either cut the cookie into smaller cookies, or follow the directions on the ice cream sandwich maker. You just stamp the cookies out with the ice cream sandwich maker, and wait until they are cool. Then put one cookie in the bottom of the form, fill with your favorite gluten free ice cream, put another cookie on top, and press.

I bought ice cream that was already in a rectangular shape to help with this process, but really, any kind will do if it is softened a little. Then the hard part is waiting for it to freeze up again nicely before eating! We didn't do that tonight. We just dove right in, so the ice cream was squishy. The kids had vanilla ice cream in theirs. I took the scraps that were left over and made a small ice cream sandwich with mint chocolate chip. YUM!

Based on the recipe plus 1/2 cup ice cream, The rectangular ice cream sandwich had 66 carbs.

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