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Recipe

Ice Cream Sandwiches

Fun to make, and even more fun to eat – the cake for these childhood treats is thin and easy to make. Remove the ice cream from the freezer about 10 minutes before preparation so it is easier to scoop.

Ice Cream Sandwiches

Ingredients

  • 6 tablespoons (plus more for pan) melted coconut butter, or butter of choice
  • 1/2 cup cane sugar, or light brown sugar, or evaporated cane juice, or Palm crystals
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1/2 cup brown rice flour, or millet flour, or sorghum flour, or white rice flour
  • 1/4 cup soy-free vegan 100% pure cocoa powder
  • 2 tablespoons tapioca starch, or potato starch, or cornstarch
  • 2 tablespoons GF oat flour, or garbanzo bean (chickpea) flour, or pure rice bran, or millet flour
  • 2 teaspoons egg replacer powder
  • 1-1/2 teaspoons xanthan gum, or arrowroot starch, or guar gum
  • 1/2 teaspoon sea salt
  • 4 cups ice cream of choice, softened

Method

  1. Place baking rack in second position; preheat oven to 350°F; lightly grease a 10” x 15” baking pan with coconut butter; line with parchment paper, leaving an overhang; set aside.
  2. Place jar of coconut butter into bowl of very hot water; set aside 10 minutes; remove jar from water, open and stir.
  3. In airtight container, combine brown rice flour, cocoa powder, tapioca starch, GF oat flour, egg replacer powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air.
  4. In mixing bowl, cream together melted coconut butter and cane sugar; beat in water and pure vanilla extract; add dry ingredients; beat to incorporate well; spread batter into prepared baking pan.
  5. Place in preheated 350°F oven; bake 10 – 12 minutes, or until cake is dry to the touch, and edges begin to pull away from the sides; remove pan to wire cooling rack; cool cake completely on pan.
  6. Move ice cream of choice to refrigerator for 15 minutes to soften; scoop 4 cups into a bowl.
  7. Using paper overhang, lift cake onto clean work surface; using serrated knife, halve cake lengthwise; place one half of cake, flat side down, on large piece of plastic wrap; spread with softened ice cream; top with remaining half of cake; return ice-cream sandwich to baking pan; wrap tightly in plastic; freeze until firm, about 2 hours.
  8. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut.

Serve immediately, or wrap prepared sandwiches tightly in plastic, freeze up to 1 month. Servings: 8. Preheat: 350°F. Prep Time: 40 minutes. Baking Time: 10 – 12 minutes.

Variation

To use egg: omit egg replacer powder; omit 2 tablespoons water; beat 1 large egg and incorporate during step 4.