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!
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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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