I just came across a food blog that did something interesting. It classified all of its recipes by special diet. Whole 30, gluten free, vegan, and so on. Cool idea!
I like to think that I am a good enough cook to be able to deal with any special need. Well, don’t ask me to do Whole 30 and Vegan at the same time, but anything else.
Gluten free is a special diet that comes up a lot. So a few years ago, I went on a chickpea flour baking binge. I had loads of fun making things like gluten free chocolate chip cookies and gluten free molasses cookies. You couldn’t tell them from the originals—mmm!
Now chickpea flour is a nutritional powerhouse and it has another big advantage over other gluten free substitutes. It can work without the addition of binders like xanthan gum. And it’s a lot less expensive than buying a pre-mixed blend. Count me in!
There is one caveat when working with chickpea flour. Never Ever taste before cooking. No you won’t get salmonella, but the bean-y flavor starts really intense, then goes away after baking. I don’t know what happens in the oven, but if you try beforehand, you may want to chuck the whole thing in the trash. This is your only warning.
These Gluten Free Ice Cream Sandwiches are almost identical to my regular homemade ice cream sandwiches and I encourage you to check that post out for the detailed pictures of the rolling, cutting etc. (Or if you simply want a version that uses all-purpose flour.)
The only unique process tip I have (which I’ll repeat in the recipe) is to roll the dough between parchment paper and move it in and out of the freezer as needed (whenever it gets hard to work with). Chickpea flour makes a sticky dough! On the plus side, the pliability meant the wafer avoided the slight curl that afflicted my wheat flour version (shhh).
Summer treats for all!
- 6 Tablespoons butter
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup chickpea flour
- 1/2 cup cocoa powder
- 1/4 teaspoon Salt
- 2 pints ice cream
- Cream butter and sugar. Add egg and vanilla and mix well. Blend flour, cocoa powder and salt until well combined. Blend with butter mixture.
- Divide into two balls and chill for a half hour. (see note)
- Take one piece of dough out of the refrigerator. Roll out on a floured 8 x 12 inch parchment paper to 8 x 8. Leave two inches of parchment on each end of the dough. Set the dough topped parchment paper into the baking pan with two ends extending out (so you can pull out the final ice cream sandwiches)
- Cream butter and sugar. Add egg and vanilla and mix well. Blend flour, cocoa powder and salt until well combined. Blend with butter mixture. Divide into two balls and chill for a half hour.
- Take one piece of dough out of the refrigerator. On an 8 x 12 inch piece of floured parchment roll to 8 x 8. Leave two inches of parchment on each end of the dough. (You may want to use a second piece of floured parchment on top for rolling.) Set the dough topped parchment paper into the baking pan with two ends extending out (so you can pull the final ice cream sandwiches out of the pan)
- Roll out the second piece between floured parchment to 8 x 8 then score into six “sandwich-sized” pieces. Using a baking thermometer or other pointed object, poke with evenly spaced holes. Place on a second baking sheet to bake.
- Bake both layers at 325 degrees for about 10 minutes until done but still soft. Cool slightly, then freeze both layers for at least an hour. In the meantime, soften the pints of ice cream in the refrigerator.
- Remove top and bottom sandwich layers from freezer. Leave the bottom (un-scored) cookie layer in the pan and top with softened ice cream. Set the top (scored) layer on top of the ice cream. (Don’t worry if the top breaks along the score lines since you’ll be cutting it apart later.) Cover and place back in the freezer overnight.
- The next day or when ice cream is very hard, run knife along the sides of pan without the parchment to loosen. Remove sandwiches from the pan by pulling up on the parchment. Cut sandwiches apart and wrap each one separately.
- This is a very sticky dough. As you roll, feel free to pop the dough and parchment into the freezer for a quick chill "booster" if needed.
I Scream for Ice Cream Recipes
- Blue Moon Ice Cream by Cheese Curd In Paradise
- Cardamom Saffron Pistachio Yogurt Pudding Pops by A Kitchen Hoor’s Adventures
- Chocolate Chip Cookie Ice Cream Sandwich by Hezzi-D’s Books and Cooks
- Chocolate Coconut Ice Cream with Macadamia Nuts by Karen’s Kitchen Stories
- Gluten-Free Ice Cream Sandwich by Art of Natural Living
- Nutty Buddy Sundaes by Cindy’s Recipes and Writings
- Snickerdoodle Ice Cream Sandwiches by Culinary Adventures with Camilla
- Watermelon Ice Cream Slices by A Day in the Life on the Farm
- Key Lime Cookies
- Lavender Collins