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Chocolate Ice Cream Sandwiches


You might recall a few weeks I made up a new recipe for dairy free chocolate ice cream. A week later I did a recipe for gluten free chocolate cookies! And then I had this epic idea - that the two could be combined to create a yummy dairy and gluten free ice cream sandwich!!!

A couple of years ago I was scrounging through the jumble sale section at my daughters school fete and I picked up a set of Tovolo Ice Cream Sandwich Molds for $1. They were still in the original box and in the plastic bag inside and had never been used - SCORE! Anyway, thought it was time to get them out and have a crack. If you don't have some ice cream sandwich molds you can still make these of course! You'll just need to use cookie cutters that have a deep side to cut through the ice cream.


I made the custard for the ice cream first and put it in the fridge to cool before churning. While that was cooling I made the cookies.


Dairy Free Dessert Christmas Ice Cream Sandwiches - Happy Tummies
 

Chocolate Dairy Free Ice Cream Sandwiches Recipe

Gluten free, wheat free, dairy free, soy free, nut free, egg free - makes 6 large ice cream sandwiches

Biscuit Ingredients:

½ cup (45g) desiccated coconut
½ cup (70g) sorghum flour
½ cup (60g) arrowroot starch
¼ cup (30g) cacao powder
1 tspxanthan gum (orguar gum)
100g rapadura sugar (or sweetener of choice)
Pinch of salt

40gcoconut oil, solid (place in freezer for a few minutes if not solid)
3 tbsps (60mls) cold water

Biscuit Method:

  • Pre-heat oven to 170° C
  • Grind together all dry ingredients in a food processor (if using a Thermomix grind on speed 9 for 10 secs) - so the coconut is fine like a flour
  • Add solid coconut oil and blitz for a few seconds until it resembles breadcrumbs (if using a Thermomix mix on speed 5 for 5 secs)
  • Add cold water and mix again until thoroughly combined and nice and smooth (if using a Thermomix combine on speed 5 for 5 secs, scrape down and repeat if necessary)
  • Scrape all of the dough out into some plastic wrap and roll into a ball. Rest in the fridge for about 30 minutes
  • Remove dough from the fridge roll the dough between two sheets of baking paper to the desired thickness - about 4mm thick
  • Transfer the sheet of cookie dough onto the baking tray - leave it sitting on one piece of baking paper
  • Bake for approximately 15 minutes until cooked
  • Leave to cool for 1 minute and and then cut out the desired shapes using your cutters - ensure you cut them out in pairs. You could blitz up the scraps and stir through ice cream to make cookies and cream ice cream :) - or just eat them with your next coffee like we did!
  • Decorate the top half of each sandwich (half of the cookies) as desired. I used melted Enjoy Life Mega Chunks and Hopper 100s & 1000s Festive, Hopper Pearls Silver and Hopper Pearls Rose Pink


Ice Cream Ingredients:

800mls quality coconut cream (I use Honest to Goodness)
3 tbsps cacao powder
1/2 cup of honey (185g) - or sweetener of choice (adjust as required)
20g arrowroot starch
2 tsps vanilla extract
Pinch of salt

Ice Cream Method:

  • Place cacao, arrowroot starch and salt into a large heatproof jug and whisk together with honey, vanilla extract and 200mls of the cream until well combined and smooth
  • Heat the remaining coconut cream in a pan until hot but not boiling
  • Pour the hot milk slowly into the jug with the other ingredients and whisk continuously
  • When all of the cream is added, return the mixture to the pan and cook on a low heat until it's a thin custard
  • Pour into a glass jug and cool in the fridge
  • Churn in an ice cream churn until you get ice cream and pour into a flat container or tray and pop in the freezer to set - I used a glass container and lined it with baking paper. Make sure your ice cream in the freezer is on a flat surface so your sandwiches are all the same thickness
  • Remove the ice cream and work quickly to cut out the ice cream into shapes and assemble the ice cream sandwiches. Return to freezer until ready to serve

Tip: You might need to leave the ice cream out for a few minutes to soften so you can cut through it. You also might like to leave out the finished ice cream sandwiches for a few minutes to soften before serving.

Thermomix Method for Ice Cream:

  • Place all of the ingredients in your Thermomix and cook 90 degrees, 7 mins, speed 4
  • Pour into glass jug and cool in the fridge and follow instructions above to churn

 Recipe From happytummies.com.au - Copyright 2015 Happy Tummies



Enjoy! Lisa x
 

PS.Feel free to swap out ingredients to suit your dietary requirements. You could use any starch to replace the arrowroot starch. You could also swap sorghum flour for a similar weight flour like brown rice flour or millet, although I choose sorghum because my son is rice free and I like to use a blend of lighter flavoured flours to produce a more 'normal' taste.
  

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