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Ice Cream Sandwiches Recipe

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Our Test Kitchen created these chilly treats perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain...but you won't want to miss out on the ice cream!

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6 Servings
Prep: 20 min. Bake: 10 min. + freezing

Ingredients

1/3 cup butter, softened
1/2 cup sugar
2 tablespoons beaten egg
1/2 teaspoon vanilla extract
2/3 cup white rice flour
1/4 cup potato starch
1/4 cup baking cocoa
2 tablespoons tapioca flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/8 teaspoon salt
1-1/2 cups vanilla ice cream, softened

Directions

In a small bowl, cream butter and sugar. Beat in egg and vanilla. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° for 8-10 minutes or until set. Remove to a wire rack to cool completely.
Spread 1/4 cup ice cream on the bottoms of half of the cookies; top with remaining cookies. Wrap each in plastic wrap. Freeze for 3 hours or until firm. Yield: 6 servings.

Nutrition Facts: 1 sandwich equals 319 calories, 15 g fat (9 g saturated fat), 63 mg cholesterol, 326 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.

Ice Cream Sandwiches published in Cooking for 2 Summer 2007, p35

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