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.
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
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
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!
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.