Cooking and Serving: 41 minutes | 8 ice cream sandwiches
Ingredients
How to make gluten free ice cream sandwiches | Gluten free ice cream sandwich variations & substitution suggestions | How to store gluten-free ice cream sandwiches
Description
Prep Time: 25 minutes | Cook Time: 16 minutes | Total Time: 41 minutes | Servings: 8 ice cream sandwiches
Ingredients
How to make gluten free ice cream sandwiches
Gluten free ice cream sandwich variations & substitution suggestions
How to store gluten-free ice cream sandwiches
Sturdy, chewy chocolate wafers: The wafers in this recipe are soft, yet
Versatile: You can use any flavor of ice cream that you like, and even add
Minimal fuss: We bake the wafer cookies in sheets to save time and make life
Gluten free flour: I used Better Batter here, which also contains xanthan
Cocoa powder: This is the only source of chocolate flavor in these wafer
Salt: I always bake with kosher salt, or lightly flaked sea salt, since it’s
Granulated sugar: brings tenderness and sweetness, and helps ensure that the
Light brown sugar: adds sweetness, and also a bit of richness and depth from
Unsalted butter: adds tenderness, moisture, and richness to your wafers. Be
Egg: The egg helps bind the wafers together and gives them a little rise in
Vanilla extract: adds depth of flavor to the chocolate wafers.
The dough will be smooth and soft, and should be pliable.
Be sure that your butter has cooled after you melt it, or the wafer dough may
Divide the cookie wafer dough into 2 equal pieces and work with one at a
Place a sheet of parchment paper on a flat surface, and place one piece of
Remove the top parchment, and use a knife, pastry sheet, or pizza cutter to
With the square still on the parchment, fold the parchment in on all 4 sides
Lower the square, still on the paper, gently into an 8-inch pan and press it
Repeat with the other piece of dough and second pan. If you only have one
Place the baking pans (or baking pan) in a 325°F and bake just until the
Remove the pans from the oven and allow the wafers to cool completely before
Lift the wafer sheet out carefully once.
Once the wafer cookies are cool, turn one one of the two cookie squares
Lower the paper and wafer square back into a cooled 8-inch square baking pan,
Place approximately half of the ice cream mixture on top of cookie square,
Spread the ice cream into an even layer with an offset spatula.
Top with the remaining cookie square, right side up, and press down firmly
Place the baking pan in the freezer until the ice cream is firm (at least 4
Once the ice cream is frozen, remove the whole thing from the pan, and slice
Handheld or stand mixer
Candy thermometer for making ice cream
⅞ cups (123 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
¼ cup (20 g) unsweetened cocoa powder, (natural or Dutch-processed is fine,
⅛ teaspoon baking soda
⅛ teaspoon kosher salt
⅛ cup (25 g) granulated sugar
¼ cup (55 g) packed light brown sugar
4 tablespoons (56 g) unsalted butter, melted and cooled
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
1 teaspoons pure vanilla extract
2 cups (16 fluid ounces) heavy whipping cream
½ packet (4 g) unflavored powdered gelatin
½ cup (4 fluid ounces) warm water
1 cup (200 g) granulated sugar
⅛ teaspoon cream of tartar
⅛ teaspoon kosher salt
½ teaspoon pure vanilla extract
Instructions
MAKE THE CHOCOLATE WAFERS
Preheat your oven to 325°F. Set aside two 8-inch square metal baking pans. Do.
not grease or line them.
In a large bowl, place the flour blend, xanthan gum, cocoa powder, baking.
soda, salt and granulated sugar, and whisk to combine well.
Add the brown sugar and whisk again, working out any lumps.
Create a well in the center of the dry ingredients and add the melted butter,.
egg and vanilla, and mix to combine. The dough should come together and be.
Divide the dough into two equal pieces. Working with one piece at a time,.
place it between two sheets of unbleached parchment paper.
Roll into a square that is about 8-inches all around, and about 1/4-inch.
Remove the top piece of parchment, and trim the edges to create a 7 1/2-inch.
square with a pastry or pizza wheel or a sharp knife.
Transfer the dough, still on the bottom piece of parchment paper, to one of.
the 8-inch square pans, folding the sides of the parchment as necessary to.
allow the dough to lie flat in the pan.
Repeat with the second piece of dough.
Place the two pans in the preheated oven. Bake until set in the center (about.
Remove the pans from the oven and allow the wafers to cool in the pans for at.
least 10 minutes before transferring to a wire rack to cool completely.
MAKE THE ICE CREAM
In the bowl of your stand mixer fitted with the whisk attachment or a large.
bowl with a handheld mixer, place the heavy whipping cream. Beat on medium.
speed until the cream holds soft peaks.
Transfer the mixture to another bowl and place in the refrigerator to chill.
In the clean bowl of your stand mixer fitted with the whisk attachment or.
another large bowl with a handheld mixer, place the gelatin and 1/4 cup (2.
fluid ounces) warm water.
Mix together and allow to sit until the gelatin blooms. It will swell. In a.
small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces).
water, sugar, cream of tartar and salt, and mix to combine.
Clip a candy or deep fry thermometer to the side of the saucepan and place it.
over medium heat. Allow the sugar mixture to cook undisturbed until the.
temperature reaches the softball stage, 238°F.
Remove from the heat, add the vanilla and pour the hot sugar mixture down the.
side of the mixing bowl with the bloomed gelatin, making sure it doesn’t hit.
the whisk. The mixture will bubble and then subside.
Beat the mixture with the whisk on medium speed until the mixture is thick,.
white and glossy, and has nearly tripled in size.
Remove the whipped cream from the refrigerator and fold it carefully into the.
marshmallow mixture until well-combined.
ASSEMBLE THE ICE CREAM SANDWICHES
Once the wafer cookies are cool, turn one one of the two cookie squares.
upside down on criss-crossed sheets of unbleached parchment paper, each sheet.
about 8-inches wide. Lower the paper and wafer square back into a cooled.
8-inch square baking pan.
Place approximately half of the ice cream mixture on top of cookie square,.
and spread the ice cream into an even layer. This is easiest to do with an.
Top with the remaining cookie square, and press down firmly but carefully.
Place the baking pan in the freezer until the ice cream is firm (at least 4.
Once the ice cream is frozen, remove the whole thing from the pan, and slice.
in half down the center, then each half into 4 rectangles of equal size for a.
total of 8 ice cream sandwiches.
Wrap ice cream sandwiches individually in plastic wrap and store in the.
freezer until ready to serve.
ASSEMBLE THE ICE CREAM SANDWICHES
Once the wafer cookies are cool, turn one one of the two cookie squares.
upside down on criss-crossed sheets of unbleached parchment paper, each sheet.
about 8-inches wide. Lower the paper and wafer square back into a cooled.
8-inch square baking pan.
Place approximately half of the ice cream mixture on top of cookie square,.
and spread the ice cream into an even layer. This is easiest to do with an.
Top with the remaining cookie square, and press down firmly but carefully.
Place the baking pan in the freezer until the ice cream is firm (at least 4.
Once the ice cream is frozen, remove the whole thing from the pan, and slice.
in half down the center, then each half into 4 rectangles of equal size for a.
total of 8 ice cream sandwiches.
Wrap ice cream sandwiches individually in plastic wrap and store in the.
freezer until ready to serve.
Notes
* 2 cups (16 fluid ounces) heavy whipping cream
* ½ packet (4 g) unflavored powdered gelatin
* ½ cup (4 fluid ounces) warm water
* 1 cup (200 g) granulated sugar
* ⅛ teaspoon cream of tartar
* ⅛ teaspoon kosher salt
* ½ teaspoon pure vanilla extract
MAKE THE CHOCOLATE WAFERS.
* Preheat your oven to 325°F. Set aside two 8-inch square metal baking pans. Do
not grease or line them.
* In a large bowl, place the flour blend, xanthan gum, cocoa powder, baking
soda, salt and granulated sugar, and whisk to combine well.
* Add the brown sugar and whisk again, working out any lumps.
* Create a well in the center of the dry ingredients and add the melted butter,
egg and vanilla, and mix to combine. The dough should come together and be
* Divide the dough into two equal pieces. Working with one piece at a time,
place it between two sheets of unbleached parchment paper.
* Roll into a square that is about 8-inches all around, and about 1/4-inch
* Remove the top piece of parchment, and trim the edges to create a 7 1/2-inch
square with a pastry or pizza wheel or a sharp knife.
* Transfer the dough, still on the bottom piece of parchment paper, to one of
the 8-inch square pans, folding the sides of the parchment as necessary to
allow the dough to lie flat in the pan.
* Repeat with the second piece of dough.
* Place the two pans in the preheated oven. Bake until set in the center (about
* Remove the pans from the oven and allow the wafers to cool in the pans for at
least 10 minutes before transferring to a wire rack to cool completely.
* In the bowl of your stand mixer fitted with the whisk attachment or a large
bowl with a handheld mixer, place the heavy whipping cream. Beat on medium
speed until the cream holds soft peaks.
* Transfer the mixture to another bowl and place in the refrigerator to chill.
* In the clean bowl of your stand mixer fitted with the whisk attachment or
another large bowl with a handheld mixer, place the gelatin and 1/4 cup (2
fluid ounces) warm water.
* Mix together and allow to sit until the gelatin blooms. It will swell. In a
small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces)
water, sugar, cream of tartar and salt, and mix to combine.
* Clip a candy or deep fry thermometer to the side of the saucepan and place it
over medium heat. Allow the sugar mixture to cook undisturbed until the
temperature reaches the softball stage, 238°F.
* Remove from the heat, add the vanilla and pour the hot sugar mixture down the
side of the mixing bowl with the bloomed gelatin, making sure it doesn’t hit
the whisk. The mixture will bubble and then subside.
* Beat the mixture with the whisk on medium speed until the mixture is thick,
white and glossy, and has nearly tripled in size.
* Remove the whipped cream from the refrigerator and fold it carefully into the
marshmallow mixture until well-combined.
ASSEMBLE THE ICE CREAM SANDWICHES.
* Once the wafer cookies are cool, turn one one of the two cookie squares
upside down on criss-crossed sheets of unbleached parchment paper, each sheet
about 8-inches wide. Lower the paper and wafer square back into a cooled
8-inch square baking pan.
* Place approximately half of the ice cream mixture on top of cookie square,
and spread the ice cream into an even layer. This is easiest to do with an
* Top with the remaining cookie square, and press down firmly but carefully.
* Place the baking pan in the freezer until the ice cream is firm (at least 4
* Once the ice cream is frozen, remove the whole thing from the pan, and slice
in half down the center, then each half into 4 rectangles of equal size for a
total of 8 ice cream sandwiches.
* Wrap ice cream sandwiches individually in plastic wrap and store in the
freezer until ready to serve.
In place of this marshmallow ice cream, you can also use my 3-Ingredient
manner. For more details about the marshmallow ice cream
click through to that post.
If you would like to use a store-bought gluten free vanilla ice cream, allow it
to sit at room temperature for about 30 minutes to soften before scooping it
right onto the bottom wafer layer just as the recipe instructs.
This recipe makes enough ice cream for double the amount of ice cream
sandwiches. You can use the whole recipe of ice cream and make very thick ice
cream sandwiches, or use only half, and serve the rest separately. You can also
double the recipe yield to 16 ice cream sandwiches, but make the ice cream
before you double the yield, or you’ll always end up with twice as much ice
Nutrition information is automatically calculated, so should only be used as an
Overhead view if ice cream sandwiches being assembled
view if ice cream sandwiches being assembled