Classic Gluten Free Ice Cream Sandwiches ⋆ Great Gluten Free Recipes for Every Occasion

glutenfreeonashoestring.com

Emily

subheading: Chocolate Wafer Cookies:

1 ¾ cups (245 g) all purpose gluten free flour (I used my mock Better Batter)

¾ teaspoon xanthan gum (omit if your blend already contains it)

½ cup (40 g) unsweetened cocoa powder (natural or Dutch-processed is fine, but I prefer Dutch-processed)

⅛ teaspoon baking soda

¼ teaspoon kosher salt

¼ cup (50 g) granulated sugar

½ cup (109 g) packed light brown sugar

6 tablespoons (72 g) vegetable shortening (I use Spectrum nonhydrogenated shortening), melted and cooled

3 tablespoons (42 g) unsalted butter, melted and cooled

2 eggs (120 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

subheading: Marshmallow Ice Cream*:

2 cups (16 fluid ounces) heavy whipping cream

½ packet (4 g) unflavored powdered gelatin

½ cup (4 fluid ounces) warm water

1 cup (200 g) granulated sugar

⅛ teaspoon cream of tartar

⅛ teaspoon kosher salt

½ teaspoon pure vanilla extract

note: In place of this marshmallow ice cream, you can also use my 3-Ingredient No-Machine Vanilla Ice Cream in the same manner. If you would like to use a store-bought gluten free vanilla ice cream, allow it to sit at room temperature for about 30 minutes to soften before using it to assemble the ice cream sandwiches.

Directions at glutenfreeonashoestring.com

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