Basic gluten free ice cream sandwiches are made with wealthy, comfortable chocolate wafer cookies stuffed with home made vanilla ice cream, then frozen.
Basic gluten free ice cream sandwiches are made the straightforward means by baking large slabs of soppy chocolate wafer cookies which might be stuffed with comfortable home made or store-bought gf ice cream. Who wants the ice cream truck?
What makes this gluten free ice cream sandwich recipe particular
You’ll be able to all the time take two gluten free cookies of any type, add some ice cream in between, and eat them like an ice cream sandwich. Actually, that works very well with two of our skinny and chewy chocolate chip cookies.
However I actually needed my gluten free son to have a traditional gluten free ice cream sandwich, such as you get from the ice cream truck. I’ve fond reminiscences of summer season camp as a child, and when ice cream sandwiches had been the afternoon snack, we misplaced our minds. That is that type of ice cream sandwich, and this is what nice about this recipe:
- Sturdy, chewy chocolate wafers: The wafers on this recipe are comfortable, but sturdy sufficient to carry as much as the ice cream for an prolonged time period and chewy, so they do not crack once you chew them.
- Versatile: You should use any taste of ice cream that you simply like, and even add mix-ins to the ice cream, too. You should use home made ice cream, because it begins out comfortable and simple to unfold, however you can even let store-bought ice cream soften a bit, after which refreeze it between the chocolate wafer sheets.
- Fast to make: With just a few components, and only a bowl and a spoon, these gluten free ice cream sandwiches come collectively very quickly.
- Minimal fuss: We bake the wafer cookies in sheets to save lots of time and make life simpler. Once you’re prepared, simply slice the entire 8-inch sq. slab into 8 equal rectangles.
Gluten free ice cream sandwich wafer components
There are 3 components to creating this recipe: making the chocolate wafers, making the ice cream filling (or shopping for it and letting it soften), after which filling the wafers with the ice cream. Listed here are the components you may must make the chocolate wafers for these ice cream sandwiches:
- Gluten free flour: I used Higher Batter right here, which additionally incorporates xanthan gum. It is balanced completely to make chewy wafers which might be nonetheless tender and by no means each gritty. When you’re utilizing a gluten free flour mix like Nicole’s Finest that does not include xanthan gum, you may want so as to add 1/2 teaspoon of xanthan gum to the 7/8 cup or 123 grams of your gluten free multipurpose flour mix.
- Cocoa powder: That is the one supply of chocolate taste in these wafer cookies, so I like to make use of one thing wealthy, like Dutch-processed cocoa powder. I like Rodelle model. There is a contact of baking soda, although, within the recipe which can neutralize any acid of pure cocoa powder that is been eliminated in Dutch-process, so pure will work.
- Salt: I all the time bake with kosher salt, or frivolously flaked sea salt, because it’s more durable to overmeasure, particularly once you’re utilizing a tiny quantity like 1/8 teaspoon. Salt helps brighten the flavour of those wafers.
- Granulated sugar: brings tenderness and sweetness, and helps be sure that the wafers aren’t too comfortable.
- Mild brown sugar: provides sweetness, and likewise a little bit of richness and depth from the molasses in it.
- Unsalted butter: provides tenderness, moisture, and richness to your wafers. Make certain you let it cool first till it is not sizzling to the contact after you soften it, or the cookie dough will really feel greasy as you’re employed with it.
- Egg: The egg helps bind the wafers collectively and provides them a little bit rise in baking.
- Vanilla extract: provides depth of taste to the chocolate wafers.
The best way to make gluten free ice cream sandwiches
Let’s discuss the best way to make the chocolate wafers in giant sheets that kind the highest and backside of those ice cream sandwiches. Quite than making particular person chocolate wafers and sandwiching them with ice cream, we make a sheet of chocolate wafers, fill it and prime it with one other sheet of chocolate wafers, after which slice into particular person sandwiches.
And once you make your personal ice cream for these ice cream sandwiches, you do not freeze the ice cream till it is between the 2 cookie layers!
Making the chocolate wafer cookie dough
- Whisk collectively the dry components (gluten free flour mix (with xanthan gum), cocoa powder, baking soda, salt granulated sugar, brown sugar) in a big mixing bowl.
- Add the moist components (melted butter, egg, vanilla) and blend to mix.
- The dough will probably be easy and comfortable, and ought to be pliable.
- Make sure that your butter has cooled after you soften it, or the wafer dough could really feel greasy.
Shaping the chocolate wafer dough
- Divide the cookie wafer dough into 2 equal items and work with one after the other.
- Place a sheet of parchment paper on a flat floor, and place one piece of dough on prime. Cowl the dough with a second piece of parchment, and use a rolling pin to roll the dough right into a form that’s about 1/4-inch thick and about 8-inches sq..
- Take away the highest parchment, and use a knife, pastry sheet, or pizza cutter to trim the tough edges and create a sq. that’s about 7 1/2 inches throughout.
- With the sq. nonetheless on the parchment, fold the parchment in on all 4 sides so it covers the perimeters of the dough.
- Decrease the sq., nonetheless on the paper, gently into an 8-inch pan and press it down gently into the underside of the pan. Fold the edges of the paper again onto the edges of the pan to reveal the sq. of cookie dough.
- Repeat with the opposite piece of dough and second pan. When you solely have one pan, form and bake one after the other, after which let the pan cool earlier than ending with the second half of the dough.
- Place the baking pans (or baking pan) in a 325°F and bake simply till the chocolate wafers are set within the middle. For the reason that dough is darkish in colour, you received’t see it brown however the middle received’t be shiny any extra.
- Take away the pans from the oven and permit the wafers to chill utterly earlier than eradicating them.
- Elevate the wafer sheet out rigorously by holding all 4 sides of the parchment without delay.
Ending the ice cream sandwiches
- As soon as the wafer cookies are cool, flip one one of many two cookie squares the wrong way up. Place it on criss-crossed sheets of unbleached parchment paper, every sheet about 8-inches huge.
- Decrease the paper and wafer sq. again right into a cooled 8-inch sq. baking pan, and press gently into the underside of the pan.
- Place roughly half of the ice cream combination on prime of cookie sq.,
- Unfold the ice cream into an excellent layer with an offset spatula.
- Prime with the remaining cookie sq., proper aspect up, and press down firmly however rigorously.
- Place the baking pan within the freezer till the ice cream is agency (at the least 4 hours).
- As soon as the ice cream is frozen, take away the entire thing from the pan, and slice in half down the middle, then every half into 4 rectangles of equal dimension for a complete of 8 ice cream sandwiches.
Gluten free ice cream sandwich variations & substitution options
You should use no matter ice cream you prefer to create the proper ice cream sandwich. Mint choc chip? Pistachio? Salted caramel? Strawberry? Raspberry swirl?
No matter your favourite ice cream taste, if it pairs with chocolate, you should utilize it in these gluten free ice cream sandwiches, so long as you recognize the ice cream is gluten free too. And, you may make them dairy free.
Dairy-free ice cream sandwiches
For many who are lactose illiberal or vegan, strive utilizing dairy free ice cream as an alternative of normal ice cream. You may additionally want to modify out the butter for vegan butter (strive Miyoko’s Kitchen model or Soften model).
Egg free ice cream sandwiches
When you’re following a vegan gluten free food plan or in the event you’re simply avoiding eggs, you may want to exchange the egg. During which case, I like to recommend utilizing a “chia egg”, which is 1 tablespoon of floor white chia seeds and 1 tablespoon of lukewarm water, blended and allowed to gel.
FAQs
There’s numerous selections in terms of gluten free flour blends. On this recipe for traditional ice cream sandwiches, I used my Mock Higher Batter recipe, however common Higher Batter or Cup4Cup will work, too.
I like to recommend utilizing Dutch-processed cocoa powder right here as a result of it is the one supply of chocolate taste and Dutched cocoa powder is richer than pure, which can be a bit acidic. When you do use pure cocoa powder, the recipe has a contact of baking soda to neutralize the acid and forestall any issues in baking, so it can work high-quality. It simply will not produce the identical wealthy outcome.
Ice cream sandwiches will not be often gluten free, since ice cream is often gluten free, however the wafers or cookies that make the sandwich are made with wheat flour until they’re particularly made gluten free. FatBoy Ice Cream does make a packaged gluten free ice cream sandwich, however they’re made in a shared facility that additionally processes wheat and are not accessible in all markets.
Sure! If you wish to make issues even simpler, you may make the chocolate wafer cookie squares means forward of time. Like, days and even weeks forward of time.
Simply stack the baked cookie squares, wrap them tightly with plastic wrap and stick them within the freezer. You do not even must thaw them.
No. You do not have to make use of home made ice cream in the event you do not need to. You possibly can use just about any vanilla ice cream in these traditional ice cream sandwiches. However in the event you do resolve to go home made, you will not essentially even want an ice cream maker. The ice cream within the recipe under is made with out an ice cream maker by making a gelatin-based marshmallow combination, then mixing that with home made whipped cream. Marshmallow ice cream could be very very like my traditional 3-ingredient No Machine Ice Cream, which you make with sweetened condensed milk rather than the home made marshmallow combination.
When you did not let the melted butter cool earlier than including it to the opposite chocolate wafer components, the uncooked wafer dough will most likely really feel a bit greasy to the contact. Strive gathering the dough right into a ball, protecting it with plastic wrap, and letting it sit within the fridge for 10 minutes earlier than working with it once more.
When you do not thoughts having uneven, considerably patchy chocolate wafers, you’ll be able to strive lining the sq. baking pans and urgent half of the uncooked chocolate wafer dough into the underside. To easy the dough out, strive utilizing a small curler when you’ve got one, and even the underside of a glass to easy it out. Or perhaps strive urgent the dough roughly into the underside of the lined pan, protecting it with one other piece of parchment, then nesting one other sq. baking pan on prime and urgent down. Take away the highest pan and prime paper, and the dough ought to be comparatively easy.
The best way to retailer gluten-free ice cream sandwiches
As soon as assembled, wrap every sandwich individually in plastic wrap or aluminum foil and retailer them in an hermetic container within the freezer till you are able to serve. When you wrap them tightly, they’re going to keep fresh-tasting for as much as 3 months.
Once you’re able to get pleasure from them, like all ice cream treats, they soften fairly quick. So do not take them out of the freezer till you are able to eat them.
Basic Gluten Free Ice Cream Sandwiches
Basic gluten free ice cream sandwiches are made with wealthy, comfortable chocolate wafer cookies stuffed with home made vanilla ice cream, then frozen.
Yield: 8 ice cream sandwiches
Stop your display screen from going darkish
Components
For the chocolate wafers
- ⅞ cups (123 g) all goal gluten free flour mix (I used Higher Batter; please click on via for full data on acceptable blends)
- ½ teaspoon xanthan gum omit in case your mix already incorporates it
- ¼ cup (20 g) unsweetened cocoa powder (pure or Dutch-processed is ok, however I desire Dutch-processed)
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅛ cup (25 g) granulated sugar
- ¼ cup (55 g) packed mild brown sugar
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 1 teaspoons pure vanilla extract
For the marshmallow ice cream (See Recipe Notes)
- 2 cups (8 fluid ounces) 16 fluid ounces heavy whipping cream
- ½ packet (4 g) unflavored powdered gelatin
- ½ cup (4 fluid ounces) heat water
- 1 cup (200 g) granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
Directions
Make the chocolate wafers.
-
Preheat your oven to 325°F. Put aside two 8-inch sq. steel baking pans. Don’t grease or line them.
-
In a big bowl, place the flour mix, xanthan gum, cocoa powder, baking soda, salt and granulated sugar, and whisk to mix properly.
-
Add the brown sugar and whisk once more, figuring out any lumps.
-
Create a properly within the middle of the dry components and add the melted butter, egg and vanilla, and blend to mix. The dough ought to come collectively and be easy and pliable.
-
Divide the dough into two equal items. Working with one piece at a time, place it between two sheets of unbleached parchment paper.
-
Roll right into a sq. that’s about 8-inches throughout, and about 1/4-inch thick.
-
Take away the highest piece of parchment, and trim the perimeters to create a 7 1/2-inch sq. with a pastry or pizza wheel or a pointy knife.
-
Switch the dough, nonetheless on the underside piece of parchment paper, to one of many 8-inch sq. pans, folding the edges of the parchment as obligatory to permit the dough to lie flat within the pan.
-
Repeat with the second piece of dough.
-
Place the 2 pans within the preheated oven. Bake till set within the middle (about 8 minutes).
-
Take away the pans from the oven and permit the wafers to chill within the pans for at the least 10 minutes earlier than transferring to a wire rack to chill utterly.
Make the ice cream.
-
Within the bowl of your stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, place the heavy whipping cream. Beat on medium velocity till the cream holds comfortable peaks.
-
Switch the combination to a different bowl and place within the fridge to relax.
-
Within the clear bowl of your stand mixer fitted with the whisk attachment or one other giant bowl with a handheld mixer, place the gelatin and 1/4 cup (2 fluid ounces) heat water.
-
Combine collectively and permit to take a seat till the gelatin blooms. It’s going to swell. In a small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar, cream of tartar and salt, and blend to mix.
-
Clip a sweet or deep fry thermometer to the aspect of the saucepan and place it over medium warmth. Permit the sugar combination to cook dinner undisturbed till the temperature reaches the softball stage, 238°F.
-
Take away from the warmth, add the vanilla and pour the new sugar combination down the aspect of the blending bowl with the bloomed gelatin, ensuring it doesn’t hit the whisk. The combination will bubble after which subside.
-
Beat the combination with the whisk on medium velocity till the combination is thick, white and shiny, and has almost tripled in dimension.
-
Take away the whipped cream from the fridge and fold it rigorously into the marshmallow combination till well-combined.
Assemble the ice cream sandwiches.
-
As soon as the wafer cookies are cool, flip one one of many two cookie squares the wrong way up on criss-crossed sheets of unbleached parchment paper, every sheet about 8-inches huge. Decrease the paper and wafer sq. again right into a cooled 8-inch sq. baking pan.
-
Place roughly half of the ice cream combination on prime of cookie sq., and unfold the ice cream into an excellent layer. That is best to do with an offset spatula.
-
Prime with the remaining cookie sq., and press down firmly however rigorously.
-
Place the baking pan within the freezer till the ice cream is agency (at the least 4 hours).
-
As soon as the ice cream is frozen, take away the entire thing from the pan, and slice in half down the middle, then every half into 4 rectangles of equal dimension for a complete of 8 ice cream sandwiches.
-
Wrap ice cream sandwiches individually in plastic wrap and retailer within the freezer till able to serve.
Notes
Instead of this marshmallow ice cream, you can even use my 3-Ingredient No-Machine Vanilla Ice Cream in the identical method. For extra particulars in regards to the marshmallow ice cream, please click on via to that submit.
If you want to make use of a store-bought gluten free vanilla ice cream, enable it to take a seat at room temperature for about half-hour to melt earlier than scooping it proper onto the underside wafer layer simply because the recipe instructs.
This recipe makes sufficient ice cream for double the quantity of ice cream sandwiches. You should use the entire recipe of ice cream and make very thick ice cream sandwiches, or use solely half, and serve the remainder individually. You can too double the recipe yield to 16 ice cream sandwiches, however make the ice cream earlier than you double the yield, otherwise you’ll all the time find yourself with twice as a lot ice cream as you want.
Basic Gluten Free Ice Cream Sandwiches
Basic gluten free ice cream sandwiches are made with wealthy, comfortable chocolate wafer cookies stuffed with home made vanilla ice cream, then frozen.
Yield: 8 ice cream sandwiches
Stop your display screen from going darkish
Components
For the chocolate wafers
- ⅞ cups (123 g) all goal gluten free flour mix (I used Higher Batter; please click on via for full data on acceptable blends)
- ½ teaspoon xanthan gum omit in case your mix already incorporates it
- ¼ cup (20 g) unsweetened cocoa powder (pure or Dutch-processed is ok, however I desire Dutch-processed)
- ⅛ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ⅛ cup (25 g) granulated sugar
- ¼ cup (55 g) packed mild brown sugar
- 4 tablespoons (56 g) unsalted butter melted and cooled
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 1 teaspoons pure vanilla extract
For the marshmallow ice cream (See Recipe Notes)
- 2 cups (8 fluid ounces) 16 fluid ounces heavy whipping cream
- ½ packet (4 g) unflavored powdered gelatin
- ½ cup (4 fluid ounces) heat water
- 1 cup (200 g) granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
Directions
Make the chocolate wafers.
-
Preheat your oven to 325°F. Put aside two 8-inch sq. steel baking pans. Don’t grease or line them.
-
In a big bowl, place the flour mix, xanthan gum, cocoa powder, baking soda, salt and granulated sugar, and whisk to mix properly.
-
Add the brown sugar and whisk once more, figuring out any lumps.
-
Create a properly within the middle of the dry components and add the melted butter, egg and vanilla, and blend to mix. The dough ought to come collectively and be easy and pliable.
-
Divide the dough into two equal items. Working with one piece at a time, place it between two sheets of unbleached parchment paper.
-
Roll right into a sq. that’s about 8-inches throughout, and about 1/4-inch thick.
-
Take away the highest piece of parchment, and trim the perimeters to create a 7 1/2-inch sq. with a pastry or pizza wheel or a pointy knife.
-
Switch the dough, nonetheless on the underside piece of parchment paper, to one of many 8-inch sq. pans, folding the edges of the parchment as obligatory to permit the dough to lie flat within the pan.
-
Repeat with the second piece of dough.
-
Place the 2 pans within the preheated oven. Bake till set within the middle (about 8 minutes).
-
Take away the pans from the oven and permit the wafers to chill within the pans for at the least 10 minutes earlier than transferring to a wire rack to chill utterly.
Make the ice cream.
-
Within the bowl of your stand mixer fitted with the whisk attachment or a big bowl with a handheld mixer, place the heavy whipping cream. Beat on medium velocity till the cream holds comfortable peaks.
-
Switch the combination to a different bowl and place within the fridge to relax.
-
Within the clear bowl of your stand mixer fitted with the whisk attachment or one other giant bowl with a handheld mixer, place the gelatin and 1/4 cup (2 fluid ounces) heat water.
-
Combine collectively and permit to take a seat till the gelatin blooms. It’s going to swell. In a small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar, cream of tartar and salt, and blend to mix.
-
Clip a sweet or deep fry thermometer to the aspect of the saucepan and place it over medium warmth. Permit the sugar combination to cook dinner undisturbed till the temperature reaches the softball stage, 238°F.
-
Take away from the warmth, add the vanilla and pour the new sugar combination down the aspect of the blending bowl with the bloomed gelatin, ensuring it doesn’t hit the whisk. The combination will bubble after which subside.
-
Beat the combination with the whisk on medium velocity till the combination is thick, white and shiny, and has almost tripled in dimension.
-
Take away the whipped cream from the fridge and fold it rigorously into the marshmallow combination till well-combined.
Assemble the ice cream sandwiches.
-
As soon as the wafer cookies are cool, flip one one of many two cookie squares the wrong way up on criss-crossed sheets of unbleached parchment paper, every sheet about 8-inches huge. Decrease the paper and wafer sq. again right into a cooled 8-inch sq. baking pan.
-
Place roughly half of the ice cream combination on prime of cookie sq., and unfold the ice cream into an excellent layer. That is best to do with an offset spatula.
-
Prime with the remaining cookie sq., and press down firmly however rigorously.
-
Place the baking pan within the freezer till the ice cream is agency (at the least 4 hours).
-
As soon as the ice cream is frozen, take away the entire thing from the pan, and slice in half down the middle, then every half into 4 rectangles of equal dimension for a complete of 8 ice cream sandwiches.
-
Wrap ice cream sandwiches individually in plastic wrap and retailer within the freezer till able to serve.
Notes
Instead of this marshmallow ice cream, you can even use my 3-Ingredient No-Machine Vanilla Ice Cream in the identical method. For extra particulars in regards to the marshmallow ice cream, please click on via to that submit.
If you want to make use of a store-bought gluten free vanilla ice cream, enable it to take a seat at room temperature for about half-hour to melt earlier than scooping it proper onto the underside wafer layer simply because the recipe instructs.
This recipe makes sufficient ice cream for double the quantity of ice cream sandwiches. You should use the entire recipe of ice cream and make very thick ice cream sandwiches, or use solely half, and serve the remainder individually. You can too double the recipe yield to 16 ice cream sandwiches, however make the ice cream earlier than you double the yield, otherwise you’ll all the time find yourself with twice as a lot ice cream as you want.
