Gluten Free Ice Cream Sandwiches

Name: Gluten Free Ice Cream Sandwiches
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 6 serving
Ingredients: 6 Tablespoons butter; 1/2 cup brown sugar; 1 egg; 1 teaspoon vanilla; 1 cup chickpea flour; 1/2 cup cocoa powder; 1/4 teaspoon salt; 1 1/2 pints Ice cream

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings
6
Calories
521 kcal
Course
Dessert
Cuisine
American

Gluten Free Ice Cream Sandwiches

Holly Espinosa

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Gluten Free Ice Cream Sandwiches are easy to make at home. Just bake the chocolate sandwich wafers and fill with your favorite ice cream!

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Ingredients

Servings

6 Tablespoons butter
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup chickpea flour
1/2 cup cocoa powder
1/4 teaspoon salt
1 1/2 pints Ice cream

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Instructions

Cream butter and sugar. Add egg and vanilla and mix well. Blend flour, cocoa powder and salt until well combined. Blend with butter mixture.
Divide into two balls and chill for a half hour. (see note)
Take one piece of dough out of the refrigerator. Roll out on a floured 8 x 12 inch parchment paper to 8 x 8. Leave two inches of parchment on each end of the dough. Set the dough topped parchment paper into the baking pan with two ends extending out (so you can pull out the final ice cream sandwiches)
Cream butter and sugar. Add egg and vanilla and mix well. Blend flour, cocoa powder and salt until well combined. Blend with butter mixture. Divide into two balls and chill for a half hour.
Take one piece of dough out of the refrigerator. On an 8 x 12 inch piece of floured parchment roll to 8 x 8. Leave two inches of parchment on each end of the dough. (You may want to use a second piece of floured parchment on top for rolling.) Set the dough topped parchment paper into the baking pan with two ends extending out (so you can pull the final ice cream sandwiches out of the pan)
Roll out the second piece between floured parchment to 8 x 8 then score into six “sandwich-sized” pieces. Using a baking thermometer or other pointed object, poke with evenly spaced holes. Place on a second baking sheet to bake.
Bake both layers at 325 degrees for about 10 minutes until done but still soft. Cool slightly, then freeze both layers for at least an hour. In the meantime, soften the ice cream in the refrigerator.
Remove top and bottom sandwich layers from freezer. Leave the bottom (un-scored) cookie layer in the pan and top with softened ice cream. Set the top (scored) layer on top of the ice cream. (Don’t worry if the top breaks along the score lines since you’ll be cutting it apart later.) Cover and place back in the freezer overnight.
The next day or when ice cream is very hard, run knife along the sides of pan without the parchment to loosen. Remove sandwiches from the pan by pulling up on the parchment. Cut sandwiches apart and wrap each one separately.

Notes

This is a very sticky dough. As you roll, feel free to pop the dough and parchment into the freezer for a quick chill "booster" if needed.

Nutrition Information

Show Details

Calories 521kcal (26%) Carbohydrates 62g (21%) Protein 11g (22%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 109mg (36%) Sodium 311mg (13%) Potassium 552mg (16%) Fiber 6g (24%) Sugar 45g (90%) Vitamin A 896IU (18%) Vitamin C 1mg (1%) Calcium 192mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 521 kcal

% Daily Value*

Calories	521kcal	26%
Carbohydrates	62g	21%
Protein	11g	22%
Fat	27g	42%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.5g	25%
Cholesterol	109mg	36%
Sodium	311mg	13%
Potassium	552mg	12%
Fiber	6g	24%
Sugar	45g	90%
Vitamin A	896IU	18%
Vitamin C	1mg	1%
Calcium	192mg	19%
Iron	2mg	11%