Best Ice Cream Sandwiches |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These chilly treats are perfect for hot, sunny days. The gluten-free chocolate cookie is so tasty you could eat it plain…but you won't want to miss out on the ice cream! Ingredients:
1/3 cup butter, softened |
1/2 cup sugar |
2 tablespoons beaten egg |
1/2 teaspoon vanilla extract |
2/3 cup white rice flour |
1/4 cup potato starch |
1/4 cup baking cocoa |
2 tablespoons tapioca flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon xanthan gum |
1/8 teaspoon salt |
1-1/2 cups vanilla ice cream, softened |
Directions:
1. In a small bowl, cream butter and sugar. Beat in egg and vanilla. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well.
2. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° for 8-10 minutes or until set. Remove to a wire rack to cool completely.
3. Spread 1/4 cup ice cream on the bottoms of half of the cookies; top with remaining cookies. Wrap each in plastic wrap. Freeze for 3 hours or until firm. Yield: 6 servings.
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