Stock up your freezer and cool off this summer with some delicious and easy-to-make ice cream sandwiches! With a scoop of your favourite ice cream nested gently in between two chocolatey cookies, these treats will leave you with a rich burst of flavour in every bite! Remember to choose from the Markdale Creamery collection for a Gluten Free treat.
Gluten Free Ice Cream Sandwiches
Ingredients
- ½ cup unsalted butter (113 grams)
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups gluten-free oat flour (fluffed, 150 grams)
- 1/3 cup unsweetened cocoa powder (45 grams)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 4-6 cups Chapman’s Markdale Creamery ice cream, any flavour
Preparation Instructions
1
Preheat oven to 350°F and line two baking sheets with parchment paper.
2
In a large mixing bowl, beat butter and sugar on medium-high speed until light and fluffy (about 2-3 minutes).
3
Add egg and vanilla and beat until smooth.
4
Add oat flour, cocoa powder, salt and baking soda and beat on low speed until combined. It will be tacky but not too sticky.
5
Roll dough into 1” balls (roughly 1 tablespoon dough per ball) and place on parchment lined baking sheets with at least 2” in between each ball. Lightly grease hands with non-stick spray and press each cookie dough ball down so that it is quite flat, about ¼” in thickness.
6
Bake for 5-6 minutes, until slightly puffed and the edges look dry; the centre may still be slightly glossy.
7
Remove from the oven and let cool for 10 minutes on the pan before placing the pan in the freezer (ensure the bottom is not too hot). Freeze for 20-30 minutes until firm.
8
Remove cookies from the freezer and place 1 scoop of Chapman’s Original Ice Cream between two cookies, pressing slightly to form a sandwich.
9
Serve immediately or place back in the freezer and store until ready to serve, or up to 3 months.
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