Easy Gluten Free Ice Cream Sandwiches

subheading: Gluten free chocolate sponge:

45 g (3 tbsp) sunflower oil or other neutral-tasting oil of choice, plus about 1 to 2 tbsp extra for greasing the baking sheet

45 g (1⅔ oz) dark chocolate (60 to 70% cocoa solids), chopped

3 US large/UK medium eggs, room temperature

115 g (½ cup + 1 tbsp) caster/superfine or granulated sugar

70 g (½ cup + 1½ tbsp) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

15 g (2½ tbsp) Dutch processed cocoa powder

½ tsp xanthan gum (If your gluten free flour blend already contains xanthan gum, reduce the amount to ¼ tsp.)

½ tsp baking powder

¼ tsp salt

subheading: No-churn vanilla ice cream:

200 g (¾ cup + 2 tbsp) heavy/double cream, cold from the fridge

160 g (½ cup + ½ tbsp) sweetened condensed milk

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

subheading: Chocolate shell:

300 g (10½ oz) dark chocolate (60 to 70% cocoa solids), chopped

25 g (2 tbsp) refined coconut oil (measured when solid but scoopable)

Directions at theloopywhisk.com

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