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Gluten-Free Ice Cream Sandwiches

Gluten-Free Ice Cream Sandwiches + Cookbook Giveaway!

My friends Peter and Kelli Bronski of the popular blog, No Gluten, No Problem, have just released their new cookbook, Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day—a great collection of easy, foolproof recipes for those of us who would like to get dinner (and maybe even dessert!) on the table as often as possible.

gluten-free cookbook

That’s why I’m excited to support their cookbook—and to share their recipe for Ice Cream Sandwiches.

To make the recipe dairy-free:
1)   Substitute melted vegan shortening for the butter.
2)   Substitute nondairy ice cream for the ice cream.

Get the whole family cooking! Kids can…
1)   Collect ingredients from the pantry and refrigerator
2)   Measure ingredients
3)   Crack the eggs
4)   Dump ingredients into mixing bowl
5)   Mix ingredients with a whisk or spoon
6)   Help spread ice cream

COOKBOOK GIVEAWAY!!! Win a copy of Peter Bronski and Kelli Bronski’s Gluten-Free Family Favorites: The 75 Go-To Recipes You Need to Feed Kids and Adults All Day, Every Day!

To enter>> Leave me a comment below so I know you got a taste of these old-school summertime treats! (The giveaway ends Monday, July 28, 2014, at 5PM EDT. The winner will be chosen at random and must be a United States resident.)

Makes: 12 sandwiches

¾ cup (162 g) sugar
¼ cup plus 2 tablespoons (30 g) cocoa powder
¾ cup (1½ sticks, 170 g) butter, melted
2 eggs
1½ teaspoons gluten-free pure vanilla extract
¾ cup (94 g) Artisan Gluten-Free Flour Blend
¾ teaspoon xanthan gum
¼ teaspoon salt
4 cups (648 g) ice cream

1. Preheat the oven to 350°F (175°C). Spray a half sheet pan or rimmed baking sheet (about 11 x 16 inches/28 x 41 cm) with nonstick cooking spray and line with parchment paper‹this will keep the parchment from sliding around.
2. In a medium bowl, mix together the sugar, cocoa powder, and melted butter. Add the eggs and vanilla (make sure the butter mixture is not too hot as you do not want to cook your eggs), and stir until smooth. In a separate bowl, whisk together the flour, xanthan gum, and salt; add to the cocoa mixture and stir to incorporate.
3. Spread the batter on the parchment paper, going all the way to the edge of the pan; using an offset spatula helps with this process. You want to spread the batter as evenly as you can; it will not spread much while it bakes. Bake for 10 minutes. Allow to cool completely on the baking sheet.
4. While the cake is cooling, pull the ice cream out of the freezer to soften a little bit (you do not want it too soft as it will become oozy and seep out of the sandwich while it freezes, but a little softening helps to spread it).
5. Slide the cake with the parchment off the pan. Cut it in half crosswise to make two equal rectangles. Slide one half, top-side down, onto the middle of two overlapping pieces of plastic wrap that are about 2 feet (60 cm) long. Spread the ice cream on the top of the cake. Top with the remaining cake half, top-side up. Wrap with plastic wrap and freeze for at least 4 hours.
6. Trim the edges of the large rectangle to make the edges completely straight. Make 3 lengthwise cuts and 2 crosswise cuts to create 12 rectangles about 2 x 4 inches (5 x 10 cm).

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