So Long Summer Ice Cream Sandwiches
Photos by Knoxy
In Texas our summers are long. Very long. So long in fact, the idea of having an ice cream sandwich the first week of October is actually very appealing. So if you are with me in this heat wave, then I feel you. I feel you so much, I have sweat dripping down my back. If you are lucky and happen to be in California or the northeast, then here is a great way to say so long to summer and cuddle up on the couch with your lovey as you nibble your way into fall.
These are awesome because you can make them way in advance and are the ideal way to make a party personal, delicious and pretty darn sassy. I mean, what’s hotter than watching cream drip down people’s fingers as they lick the edges to keep the sandwich from melting? I guess it’s only a turn on when you are attracted to the person doing the actual licking, but no matter– these babies are still finger licking good, no matter who’s got their lips on ‘em.
The most difficult part of this recipe was getting the texture of the cookie right, but after five batches, I think you’ll agree with me that they are pretty much perfect.
Enjoy, my darlings.
Gluten Free Ice Cream Sandwiches
¼ cup sorghum flour
½ cup cornstarch
¾ cup tapioca flour
½ cup + 2 tablespoons glutinous rice flour
1 ½ teaspoons guar gum
¼ cup granulated sugar
¼ cup black onyx cocoa
1/4 tablespoons dutch cocoa
¼ teaspoon kosher salt
1 cup (2 sticks) cold unsalted cultured butter. diced
2 eggs
1 tablespoon light corn syrup
1 tablespoon vodka
1 tablespoon vanilla extract
1 gallon vanilla ice cream (or any devilish flavor you adore)
In a stand mixer fitted with the paddle attachment add all the dry ingredients mixing on the lowest setting to combine.
Add the diced cultured butter and mix on the lowest setting until you can no longer see any large clumps of butter, about 5 minutes.
Increase the mixer to medium speed and add the eggs, corn syrup and vanilla. Mix on high until combined and thick.
Dust the counter with glutinous rice flour. Transfer the dough to the counter with a pastry scraper. Knead the dough just until smooth, 5-7 turns. Shape into a disk and wrap in cellophane. Refrigerate for at least 2 hours or overnight.
Preheat oven to 400°F.
When the dough is ready, remove from the fridge and allow to sit on the counter for at least 15 min. Again dust the counter with glutinous rice flour and roll out the dough to ¼ inch thickness. Using a scalloped 3 ½ inch biscuit or cookie cutter, cut out your cookies. Dock the top of the cookies with several holes for ventilation and to prevent air bubbles from forming.
Repeat until all the dough is used or reserve any un-used dough for another purpose. Wrapped tightly, the dough will freeze for up to 1 month.
Bake at 400°F for 7-8 minutes and the cookies are set.
Makes 36 cookies
To form your ice cream sandwiches, scoop 1 cup soft ice cream onto one cookie and then top with another. Using an offset spatula, smooth the sides of the sandwiches to make the ice cream flush with the cookies. Wrap in cellophane and freeze until ready to serve or eat upon completion.
Makes 18 sandwiches
