Gluten-Free-IceCream-Sandwiches

Gluten-free Ice Cream Sandwiches

Whenever there was a celebration in our house (especially when it was someone’s birthday), we made a big cake with everything in it and all the toppings on it. This time around, we are trying a new philosophy and a new way to celebrate the beginning of someone’s new year of opportunities. And since we’ve made sure that our love for frozen desserts is not a secret, we are experimenting with gluten and/or dairy free substitutions. What came out of our “test” kitchen, were two versions of ice cream between gluten-free cookies that replaced our traditional cake used to celebrate someone’s journey into a new year of wisdom. Happy birthday sis!

 

Recipes:

Cookie dough

Makes 2 dozen (24) cookies

For the cookie dough we wanted to try an egg substitute instead of real eggs (we borrowed the method from Ricardo’s Egg, Dairy and Nut-Free Chocolate Cake) and made this a guilt-free recipe (at least where eating cookies and ice cream were concerned). But you can use whatever is close to your heart.

Egg substitute ingredients:

  • 3 tbsp. flax seed
  • 1 cup water

Cookie dough ingredients:

  • ½ cup egg substitute or 2 large eggs
  • ½ cup demerara sugar (you can use cane, brown, or yellow sugar if you don’t like the taste of molasses)
  • 1 tsp. vanilla bean paste or vanilla essence
  • 2/3 cup oil (vegetable or sunflower, again whatever you have on hand)
  • 1 ½ cup gluten-free 1:1 all-purpose flour (you can use Bob’s Red Mill, but the stores in our neighborhood didn’t have any so we bought some from the bulk store)
  • 1 ½ tsp. baking powder
  • ½ tsp. cream of tartar
  • Pinch of salt

What to do first (if using the egg substitute):

  • Place the flax seeds and water in a saucepan, and on the stove.
  • Bring the pot to boil, then turn down the temperature to low and simmer it for 20 minutes.
  • Strain the liquid through a sieve in a glass container and leave it to cool. If you’d like, you can put it in the fridge when the glass is warm to your touch.

Note: The liquid will very much resemble the egg whites, and you want that consistency because this will be your eggs. You should have ½ cup of the substitute (give or take a few). Last thing, if you don’t mind the taste of flax seeds, you don’t have to strain the mixture and will have around 1 cup of the substitute.

What to do next (or if using real eggs, right after you’ve measured your ingredients):

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • In a bowl add the flour, baking powder, cream of tartar and salt. Use a fork to fluff them up, and also set it aside.
  • In another bowl add the egg substitute (or eggs), sugar and vanilla in a mixing bowl. With a hand or a stand mixer mix them up on a low speed.
  • Add oil and continue to mix for 3 minutes.
  • Add the dry ingredients and mix them with a spatula until all of the flour is incorporated and unified in colour.
  • Rest the dough in the fridge for 30 minutes.
  • Scoop a tablespoon of the dough and place on the baking sheet.
  • Bake cookies in the oven for 7 minutes, and cool them on a rack.

Please note: Be aware that the egg substitute might splash around so be prepared to engage the apron, the goggles, the mixer cover, whatever protects you and the rest of the your kitchen counters. Maybe use a blender to mix the liquids, then add them to the dry ingredients. Works well when it’s a small batch of cookies.

 

Ice Cream 1.0 (vegan chocolate version)

Makes 1 cup of ice cream

Ingredients:

  • 1 peeled banana, frozen
  • 2 tsp. cocoa powder
  • ½ tsp. cinnamon
  • 2 tsp. honey (or any sweetener you prefer)
  • ¼ cup cold water (or coconut water, if you have on hand) or dairy-free milk (almond, coconut, cashew)

What to do next: the method is the same in all three versions of the ice cream

  • Blend all ingredients in a blender. Make sure that the liquid is the first thing you put in the blender, it will make it for an easier blend.
  • Place in a freeze-proof container, and leave overnight in the freezer.
  • Before serving, take the ice cream out of the fridge to take the chill off of it (20-30 minutes). Run ice cream scoop under hot water and serve the ice cream sandwiched between two cookies

Ice Cream 2.0 (low-fat chocolate version)

Makes 1 cup of ice cream

Ingredients:

  • 1 peeled frozen banana
  • 1 peeled fresh banana
  • ½ cup fat-free Greek yogurt
  • 1 tsp. vanilla essence or vanilla bean paste
  • 1 tsp. of honey (or any other sweetener)
  • 1 tsp. unsweetened cocoa powder

What to do next: the method is the same as the vegan friendly version of the ice cream

  • Blend all ingredients in a blender. Again, the liquids go first in the blender.
  • Place in a freeze-proof container, and leave overnight in the freezer.
  • Before serving, take the ice cream out of the fridge to take the chill off of it (20-30 minutes). Run ice cream scoop under hot water and serve the ice cream sandwiched between two cookies

So try it, taste it, share it, enjoy it and comment on how was this experience for you.

As always,

Be happy, be beautiful

Greetings

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