(Free) How to Make Gluten-Free Ice Cream Sandwiches
July 7, 2011
The other day, I made chocolate graham crackers for my Gluten-Free Tuesday column on SeriousEats.com. On the counter were a few leftover crackers. Suddenly, in what can only be called a flash of brillance, I realized I could make ice cream sandwiches with them! Ice sandwiches! Why had this never occurred to me before?!?! The mere thought of an ice cream sandwich prompted me to jump in the car to buy some vanilla ice cream at the store.
Since then, I've made another batch of ice cream sandwiches just, ya know, to test them. For research. While I love brown rice flour in graham crackers, I decided that I liked the smoother texture of white rice flour for the ice cream sandwich base. Use whichever flour you have on hand.
As for the ice cream, vanilla, of course, is traditional. But mint chocolate chip, my research found, also makes an amazing ice cream sandwich.
For the Cookie Base
6 ounces (1 1/2 cups) white rice flour plus extra for dusting counter
2.5 ounces (1/3 cup) dark brown sugar
1 ounce (1/4 cup) corn or tapioca starch
0.75 ounce (1/4 cup) cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter
6 tablespoons milk
3 tablespoons light corn syrup
Granulated sugar (for sprinkling)
For the Filling
One pint of your favorite flavor ice cream. (If you want a really generous ice cream sandwich, you might need more than a pint.)
Makes about six ice cream sandwiches