GLUTEN FREE ICE CREAM SANDWICHES

Summer is ice cream time…actually any time is ice cream time :) These homemade ice cream sandwiches are so much fun to make (get the kids involved!), and they’re great because you can customize them to your liking! Pick the ice cream flavor, and everyone can dip the edges into their favorite treat! 
​
Makes: 8 ice cream sandwiches (2"x4")

SHOW ME HOW...

Click to watch this easy step-by-step video!

WANT TO SEE MORE?

Thank You For Subscribing!

WALK ME THROUGH IT...

STEP 1
STEP ONE NEEDS TO BE DONE AT LEAST A COUPLE HOURS IN ADVANCE OF ALL OTHER STEPS (or night before): Line an 8x8 pan with tinfoil and spray it lightly with non-stick spray. Allow a little tinfoil to hang over the edge. This will help you lift out the ice cream when it’s solid. 
STEP 2
Fill with ice cream and allow to melt just enough to smooth it out. 
STEP 3
Press the ice cream in, and fill it as high as you would like your sandwiches to be! ​
STEP 4
Place in freezer until totally solid. (In my freezer it takes a couple of hours at least…it just depends on how well your freezer does its job). ​​
STEP 5
Set out butter to soften
STEP 6
Line a cookie sheet with parchment paper. 
STEP 7
Allow a little bit extra to hang over edge. This will help you lift it off the pan after baking.
STEP 8
Trim away any excess.
STEP 9
Set pan aside.
STEP 10
If you will be adding sprinkles or other treats, pour them into a wide bowl for easy dipping.
STEP 11
​When ice cream is solid, preheat oven to 375 degrees
STEP 12
Set out a medium-sized mixing bowl. Add in  your dry ingredients: the brown rice flour, white rice flour, cocoa powder, salt, baking powder, and xanthan gum. 
STEP 13
Whisk together and set aside.
STEP 14
Set out a large mixing bowl.
STEP 15
Add your butter and granulated sugar.
STEP 16
Beat until creamy.
STEP 17
Add in yolks and vanilla. Mix until well blended.
STEP 18
Add dry mixture into the butter/egg mixture. 
STEP 19
Mix until well blended.
STEP 20
Be sure to scrape down the sides when needed.
STEP 21
Add water.
STEP 22
Mix until dough is smooth.
STEP 23
Dough will be thick and a little bit sticky!
STEP 24
Now bring back your pan and get ready to spread the batter. 
STEP 25
Place dough onto baking sheet and spread with off-set spatula to form an 8x16 rectangle (actually make it a tiny bit larger on each side to allow for edges to be trimmed neat).
STEP 26
Spread carefully, making sure that the batter is level across the pan for even baking.
STEP 27
This is how mine looks right before baking. 
STEP 28
Into the oven...bake at 375° for 10 minutes.
STEP 29
After baking, do not leave on hot pan. Carefully lift parchment off and place onto a cutting board or back of large baking sheet  (bend cake as little as possible to avoid cracking).
STEP 30
Allow to cool on the counter for 15 minutes or so. Then, place cake (still on the cutting board) into the freezer for another 20 minutes.
STEP 31
STEP 32
​When cake is FULLY COLD THROUGHOUT you can assemble ice cream sandwiches! Warning...if the cake is warm AT ALL, your ice cream will melt. It's hard, but wait for the cake to be really cold. Remove cake from freezer. ​First, trim away any rough edges. ​
Slice into sixteen 2”x4” pieces. (Feel free to change these measurements if you want larger sandwiches. If you do, don't forget to change the ice cream measurements accordingly).
STEP 33
Make 7 evenly-spaced slices across the longer direction (to create 8 rows across).
STEP 34
Then, make one slice down the middle.
STEP 35
You should have nice rectangular cake pieces that can be handled carefully.
STEP 36
At this point move your cake back onto the pan for safe keeping as you create your sandwiches.
STEP 37
​Remove ice cream from freezer and lift ice cream out of pan with the tinfoil edge. You may need a spatula to help you remove it. 
STEP 38
Fold down the tinfoil edge away from the ice cream.
STEP 39
Slice into eight 2”x4” pieces. Work very quickly to minimize melting.
STEP 40
You should make 3 slices in one direction (to create four pieces), and one slice down the opposite direction (creating 8 pieces).
Place a plate, baking dish, or cookie sheet into the freezer for the completed sandwiches.
STEP 41
Picture
Now set out your toppings (if desired) and start to assemble!
STEP 42
Lay down one piece of cake on a clean work surface. 
STEP 43
Carefully place one slice of frozen ice cream onto the cake.
STEP 44
If you notice the ice cream starting to melt, keep all ice cream in freezer except the one you're working on. Bring one ice cream slice out of the freezer at a time as you assemble your sandwiches.
STEP 45
Gently press down on top of sandwich to spread ice cream to outer edge of cake. 
STEP 46
​If needed, smooth ice cream around edges with a butter knife. 
STEP 47
​Press edges into sprinkles (or other topping) if desired.
STEP 48
Brush extra sprinkles off the edge of the cake.
STEP 49
Place each sandwich immediately into freezer as you complete it. When all sandwiches are made and frozen firm, take out one at a time to wrap in waxed paper. Tape to secure.
STEP 50
Or...eat immediately! If too soft, freeze for a little bit before eating.

YAY...TIME TO EAT!

Enjoy!

THE RECIPE...

Ingredients

For The Cake:
1/2  cup brown rice flour
1/2  cup white rice flour
1 cup special dark cocoa powder
1/2 tsp. salt
1/2  tsp. baking powder
1/2  tsp. xanthan gum
1/2  cup (1 stick) + 2 Tbsp. butter, softened
2/3 cup granulated sugar
4 large egg yolks
2 tsp. vanilla
1/2 cup hot water

​Filling:
Ice Cream (any flavor), 1.5 qt.
 
For Dipping (optional):
Sprinkles, nuts, mini chocolate chips, crushed GF cookies, Mini M&Ms, etc.​

Directions

GETTING READY
  1. STEP ONE NEEDS TO BE DONE AT LEAST A COUPLE HOURS IN ADVANCE OF ALL OTHER STEPS (or night before): Line an 8x8 pan with tinfoil and spray it lightly with non-stick spray. Allow a little tinfoil to hang over the edge. This will help you lift out the ice cream when it’s solid. Fill with ice cream and allow to melt just enough to smooth it out. Press the ice cream in, and fill it as high as you would like your sandwiches to be! Place in freezer until totally solid. (In my freezer it takes a couple of hours at least…it just depends on how well your freezer does its job).
  2. Set out butter to soften
  3. Line a cookie sheet with parchment paper. Allow a little bit extra to hang over edge. This will help you lift it off the pan after baking.
  4. If you will be adding sprinkles or other treats, pour them into a wide bowl for easy dipping.
  5. When ice cream is solid, preheat oven to 375 degrees
 
LET’S GET STARTED
  1. Start by mixing together your dry ingredients: In a medium-sized mixing bowl whisk together the brown rice flour, white rice flour, cocoa powder, salt, baking powder, and xanthan gum. Set aside.
  2. In a large-sized mixing bowl, mix together the butter and sugar until creamy. Add in yolks and vanilla. Mix together until well blended.
  3. Add dry mixture into the butter/egg mixture. Mix until well blended.
  4. Add water and mix until dough is smooth.
  5. Place dough onto baking sheet and spread with off-set spatula to form an 8x16 rectangle (actually make it a tiny bit larger on each side to allow for edges to be trimmed neat).
  6. Bake at 375° for 10 minutes.
  7. Remove from oven.
  8. Do not leave on pan. Carefully lift parchment off and place onto a cutting board (bend cake as little as possible to avoid cracking).
  9. Allow to cool for 15 minutes or so.
  10. Place cake (still on the cutting board) into the freezer for another 20 minutes
  11. When cake is FULLY COLD THROUGHOUT you can assemble ice cream sandwiches! Remove cake from freezer. First, trim away any rough edges. Slice into sixteen 2”x4” pieces.
  12. If you want a very authentic ice cream sandwich look, use something to press 13 small indentations into each piece of cake. 
  13. Remove ice cream from freezer and lift ice cream out of pan with the tinfoil edge. You may need a spatula to help you remove it. Work very quickly once you have the ice cream out of the freezer.
  14. Slice into eight 2”x4” pieces.
  15. Place a plate, baking dish, or cookie sheet into the freezer for the completed sandwiches.
  16. To assemble, place an ice cream piece onto a cake piece and top with a second cake piece. Gently press down on top of sandwich to spread the ice cream to the outer edge of the cake . If needed, smooth ice cream around edges with a butter knife. Press edges into sprinkles (or other topping) if desired. Place each sandwich immediately into freezer as you complete it.
  17. When all sandwiches are made and frozen firm, take out one at a time to wrap in waxed paper. Tape to secure.
  18. Refreeze again before eating if needed, or eat IMMEDIATELY :) 
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)

PRINTABLE VERSION OF THIS RECIPE:

WANT TO LEAVE A COMMENT?

​Please leave all comments in the “Comments” section of the YouTube video. Thank you! 

​·      *** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL***
THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE.
PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU
PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.***
THANK YOU.