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.
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
Ice Cream Ingredients:
Ice Cream Method:
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:
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.