While the nip in the air is yet to tickle your toes and tease your nose, try this vanilla ice cream sandwich compact with chocolate cookies on top and the bottom with delicious vanilla ice cream in between them. If you’re allergic to gluten and the thought of an ice cream sandwich makes you salivate but nervous, we’ve got a second gluten-free recipe below!
1. Vanilla Ice Cream Sandwich
Ingredients
- Vegetable oil or butter, for greasing
- 60 gm + 15 gm all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- 40 gm Cadbury cocoa powder, sifted
- 45 gm unsalted butter, softened
- 50 gm sugar
- 25 gm light brown sugar
- ½ tsp pure vanilla extract
- 80 ml whole milk, room temperature
- 6 scoops vanilla ice cream
Directions
- Preheat the oven to 180°C. Grease with soft butter making sure you cover the baking sheet entirely. Then line a baking sheet with parchment paper.
- In a bowl, whisk together 75 gm flour, salt, baking soda, and cocoa until well combined. Sift if the mixture appears lumpy.
- In another bowl, combine butter, both sugars and vanilla using a spatula until forming a smooth paste. Add flour mixture and milk, stirring until batter becomes smooth and stiff. Use a cookie scoop to portion 12 scoops onto the prepared sheet.
- Bake in the center rack for 9-10 minutes, until cookie tops lose their wet sheen. Remove, tap pan on counter five times to compress cookies. Cool to room temperature, for about 15 minutes.
- Place the baking sheet in the freezer until the cookies firm up, about 15 minutes.
- Remove from freezer. Carefully lift cookies using a silicone liner. Make 10-12 holes in each cookie surface using a chopstick's sharp edge. Return to freezer until assembly.
- For assembly: Take one cookie, flip it upside down, add 1 ice cream scoop, and top with a second cookie. Serve immediately or wrap in plastic and freeze for 3 hours.
2. Gluten-Free Ice Cream Sandwich
Ingredients
For the chocolate sponge:
- 3 tbsp sunflower oil (or other neutral oil), plus 2 tbsp extra for greasing
- 45 gm Cadbury Bournville 70% dark chocolate, chopped
- 3 eggs, room temperature
- 115 gm caster sugar
- 70 gm gluten-free flour blend
- 1 tbsp Cadbury cocoa powder
- ½ tsp xanthan gum (reduce to ¼ tsp if your flour blend contains it)
- ½ tsp baking powder
- ¼ tsp salt
No-churn vanilla ice cream:
- 200 gm heavy cream, chilled
- 160 gm sweetened condensed milk
- 2 tsp vanilla extract
Chocolate shell:
- 300 gm Cadbury Bournville 70% dark chocolate, chopped
- 2 tbsp refined coconut oil
Instructions
- Position the oven rack in the middle, and preheat to 180°C. Line 25x38 cm rimmed baking sheet with parchment. Grease paper and sides well with oil.
- Next, melt the chocolate using either the microwave or bain-marie (water bath) method. Add the chocolate and oil to a bowl (heat and microwave-safe) and heat, while stirring occasionally until melted and smooth. Set aside to cool.
- Add sugar and eggs to a bowl and beat them using an electric mixer for around 5-7 minutes, on high speed. You should have a concoction that is double in volume and pale.
- Scrape the warm melted chocolate into this egg bowl and whisk a little to combine.
- Sift the gluten-free flour blend, cocoa powder, xanthan gum, baking powder, and salt in a separate bowl. Use a whisk to combine.
- Gradually add the contents of the flour bowl into the chocolate bowl and whisk for 15-30 seconds, making sure to eliminate any flour pockets. Don't forget to scrape down your bowl's sides and bottom.
- Transfer this batter to the prepared sheet and use a spatula to smoothen. Finish off by tapping the pan several times against your kitchen counter to get rid of air pockets.
- To make the no-churn vanilla ice cream, take a mixing bowl, and whip the chilled heavy cream until stiff peaks form.
- In another bowl, add the sweetened condensed milk with vanilla bean paste and mix well.
- Fold the whipped cream into the condensed milk mixture, carefully, maintaining as much air as possible. Transfer to a freezer-safe container and freeze until firm.
- Next, to make the chocolate shell, add chopped dark chocolate and coconut oil to a microwave-safe dish and melt using the microwave, or double boiler method like before.
- Once the sponge has cooled completely, cut it into even rectangles. Then place a generous scoop of the prepared ice cream on one rectangle. Top with another rectangular sponge.
- Dip each sandwich in the prepared chocolate shell mixture. Place on a parchment-lined tray and freeze until the shell has set and the ice cream is firm.
- Wrap individually and store in the freezer until ready to serve.