One of my favorite summertime treats has always been ice cream sandwiches. My son’s last day of school was today, so it must be time for ice cream sandwiches, right? Follow me on this one: according to the transitive property (they learn that in 2nd grade math, don’t they?), if the last day of school = summer, and summer = ice cream sandwiches, then today = the first ice cream sandwich day of the summer!
As with anything in gluten-free baking, your imagination is your only limitation! Use whatever flavor ice cream that suits your fancy, and don’t worry if you have dairy restrictions — this recipe is STILL for you! My cookies are easily made dairy-free, and there are some great dairy-free “ice creams” out there, some using soy, others coconut … so many different delicious ways to freeze creamy goodness: Soy Dream®, Rice Dream®, So Delicious®, Purely Decadent® (coconut ice cream — my personal favorite!).
The absolutely easiest way to make these awesome cookies is to use my new Jules Gluten Free™ Cookie Mix. Follow the quick directions, refrigerate or freeze the dough until cold, make the cookies to the size you like for your sandwiches, let them cool and you’re ready to add the ice cream for the finishing touch!
If you prefer to start from scratch, here’s the hands-down best homemade cookie recipe ever. That’s right — ever.
- 8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 8 Tbs. (1/2 cup) shortening (Earth Balance® Shortening Sticks)
- 1 cup firmly packed light brown sugar (Wholesome Sweeteners®)
- 1/2 cup granulated cane sugar (Wholesome Sweeteners®)
- 3/4 tsp. sea salt
- 2 tsp. gluten-free vanilla extract (Neilson-Massey® Madagascar Bourbon Vanilla)
- 2 large eggs
- 1 tsp. baking soda
- 1/2 tsp. gluten-free baking powder (Hain Pure Foods Featherweight®)
- 2 1/4 cups Jules Gluten Free™ All-Purpose Flour
- 12 oz. semi-sweet chocolate chips (or dairy-free chocolate chips), peanut butter chips or a mixture thereof
- 1 1/2 cups chopped pecans (optional)
- Ice cream of choice
Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 9-10 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Making the Ice Cream Sandwiches:
When the cookies are totally cooled, gently lift one cookie and place a scoop of your favorite ice cream on top. Spread the ice cream to cover the entire cookie. Place another cookie on top, gently press together to form the sandwich, then wrap tightly in plastic wrap. Place in the freezer for at least 30 minutes, or until fully frozen.
Note: I have, on many occasions, not frozen these sandwiches before eating. I couldn’t wait.