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WOMAN OWNED

Ice Cream Sandwiches (Gluten-Free & Vegan)

Updated: Jan 31

Experience the delight of gluten-free ice cream sandwiches, effortlessly created with our Inspiration Baking Mixes-All Purpose Flour Baking Mix. Craft delicious, soft cookies using our mix, then pair them with your favorite ice cream for a truly satisfying treat. Creamy, cold ice cream meets gluten-free goodness—a fusion of flavors and textures that brings pure delight with every bite.


This mix baking mix will also make other delicious recipes! Check out our recipes!

SERVINGS: 12 Sandwiches

PREP TIME: 1 HRS 25MIN

COOK TIME: 12 MIN

FREEZE TIME: 12 HRS

TOTAL TIME: 13HRS 37MIN


INGREDIENTS
  • 1 ¼ cup Inspiration Baking Mixes- All Purpose Flour Baking Mix

  • ⅓ cup Sweet White Rice Flour (not rice flour...Other names are Glutinous Rice Flour, Mochiko)

  • ½ teaspoon Baking Soda

  • 1 ½ teaspoon Baking Powder Double Acting

  • 2 tablespoons plus 2 teaspoons Dark Cocoa Powder

  • Flax seed Meal equal to 2 eggs Follow directions. Prepare before adding to the rest of the ingredients

  • ½ cup plus 2 tablespoons Softened Margarine

  • ½ cup packed Brown Sugar

  • ⅓ cup Granulated Sugar

  • 1 ½ teaspoon Vanilla Extract

  • Powdered Sugar to roll the cookie dough in

  • ½ gallon of your favorite ice cream


DIRECTIONS

Prepare Chocolate Cookie's

  1. Pre-heat oven to 375°F

  2. Line both baking pans with parchment paper (do not grease)

  3. In a bowl, mix with a wire whisk Inspiration Baking Mixes- All Purpose Flour Baking Mix, sweet white rice flour, baking soda, baking powder, and dark cocoa powder, and set aside.

  4. Place flax seed mixture in a mixing bowl with margarine, packed brown sugar, granulated sugar, and vanilla extract. Cream together on medium. Scrape the bowl at least once.

  5. Add the flour mixture to the mixing bowl and mix on medium-high until well blended scraping the bowl at least one time. The dough is thick.

  6. Form 24 one-inch balls. Roll each into powdered sugar and place on a cookie sheet two inches apart. Slightly flatten the cookie balls. The cookies will spread out.

  7. Bake for 10-12 minutes. They will still look a little soft in the middle and will continue to bake while cooling. Don’t overbake.

  8. Remove from the oven. Let the cookies rest for several minutes before removing them to a cooling rack.

  9. Completely cool for around an hour before building the ice cream sandwiches.


Building the Ice Cream Sandwich

  1. The trick to making the ice cream sandwich is to move quickly enough so the ice cream does not melt too much. It will be soft, which helps when pushing the two cookies together.

  2. Place 12 cookies on a baking sheet with the bottom side turned up. Use an ice cream scoop and fill each cookie. Place another cookie on top and press down.

  3. Place each ice cream sandwich into a sandwich bag. It is recommended that you keep the ice cream sandwiches on a pan that will fit in your freezer, so they do not slide around.

  4. Freeze overnight. Remove from the freezer and serve immediately. The ice cream sandwiches will last around 3 months frozen.


 
NOTES:
- You may want to roll the ice cream sandwich into mini chocolate chips, crushed nuts, sparkles, etc. before placing them in a sandwich bag.



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