Tuesday, May 8, 2012

{ice-cream sandwiches | gluten-free goodies}

Ice-Cream Sandwiches

4 tablespoons unsalted butter, at room temperature
4 tablespoons canola oil*
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract 
1/2 cup cocoa powder
1/2 cup rice flour
1/2 cup superfine or regular brown rice flour
1/2 cup sorghum or millet flour
1/2 cup cornstarch {use tapioca flour if allergic to corn}
1/2 teaspoon xanthan gum
1 teaspoon baking powder
1/4 teaspoon salt

*can use all butter if you like {to make them crispier}

Preheat the oven to 350*F & line a pan with parchment paper or a silicone mat.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, canola oil, & sugar on medium speed until fluffy, about 2-3 minutes.  Lower the speed & add the eggs, one at a time, beating well after each addition.  Add the vanilla extract. 

In a separate mixing bowl, combine the cocoa powder, all the flours, baking powder, & salt. Still with the mixer on low speed, add the dry ingredients to the butter mixture & mix until the dough starts to come together. Gather the dough into a ball & refrigerate at least one hour. 

On a lightly floured surface or a Silpat, roll out the dough to about 1/4-inch thick. Use your preferred cookie cutter to cut out as many pieces as you can. Gather & re-roll the scraps, if necessary. Make patters on cookie with a fork or other tool if desired. Place on a lined baking sheet & bake 8-10 minutes. Cool completely before sandwiching them with ice-cream.

Freeze for about 30 minutes before enjoying!
Only ONCE have I seen gluten-free ice-cream sandwiches sold in stores. But isn't it more fun to make your own? These were so easy & totally delicious!

We used coffee ice-cream {mmm}, but any flavor will do!  Here are some pictures from the class. 

Can you say YUM? :)

If you make them, let me know how they turn out! I want to try some with mint chocolate chip ice-cream :)

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