April 2, 2020

Recipe: GF Ice Cream Sandwiches

With "stay home" orders in place, we are finding comfort in our weekly baking challenges. Last week, I asked my kids to pick a recipe from the eight cookbooks I set out to choose from. My daughter found the most delicious ice cream sandwich recipe so we did our best to find the ingredients so we could make it. We also supported our local ice cream shop, picking up a curb-side order to add to the fun. These were pretty easy to make if you're OK rolling with it. The cookies were supposed to be round, but they all cooked together making it more like a full sheet pan of cookie than individual cookies. I moved quickly after getting them out of the oven, cutting into small rectangle shapes. In the end, they were delicious, they looked more like classic ice cream sandwiches with their rectangle shape, it counted as "creative time" for school, and they made my family happy in general! 
Here is the recipe so you can try them out too!

This recipe originated in an American Girl Baking Cookbook from Willians-Sonoma. I simply modified it to fit my family's dietary needs. Feel free to make it any way that you will enjoy it best! 

1 cup semisweet chocolate chips (we used dark chocolate)
1/2 cup (1 stick) unsalted butter
1/4 cup light corn syrup
1 cup all-purpose flour (we used 1/2 cup coconut flour & 3/4 cup almond flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar 
1 large egg
1 teaspoon vanilla extract

Sprinkles, small candies, chopped nut, mini chocolate chips, or crushed cookies for decoration
1 quart ice cream flavor of choice (we used Vanilla)

1) Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. 

2) In a saucepan, combine the chocolate chips, butter, and corn syrup over med-low heat. Warm the mixture until the butter melts, don't let the chocolate get too hot. Remove from heat, stir with spatula, scrap mixture into a large bowl and let cool. In another bowl, whisk together flour, baking soda, and salt. 

3) Add the sugar to the cooled chocolate mixture and stir well with a wooden spoon. Stir in the egg and vanilla until blended. Add the flour mixture to the chocolate mixture and stir with a wooden spoon until blended.

4) Scoop un a rounded tablespoon of dough, then use your finger to push the dough onto 1 of the predated cookie sheets. Repeat with the rest of the dough, spacing the mounds 4 inches apart on the cookie sheets. You should be able to fit 9 cookies on each sheet. With your fingers, pat the mounds of dough to form 2 inch rounds so that they will spread into neat circles. (As earlier stated, mine all cooked together, still super yummy and useable though!)

5) Bake cookies until they puff and then begin to sink, 10-12 minutes. Don't overtake them, or they will become too crunchy and burnt on the ends. Remove cookies and place on cooling racks. 

6) Put the sprinkles and/or other decorations into small bowls. Turn half of the cookies bottom side up and top each with ice cream (I used a butter knife to slice the ice cream into inch pieces.) Top with other cookie and press together. Use spoon or knife to get decorations on all four sides. Wrap each ice cream sandwich in plastic wrap and freeze until firm, at least 2 hours. 

This was such a fun recipe to make with my little lady. In the end, all four of us loved these and we are already plotting when to make them next. Stop back and let me know what you thought if you end up making these! Thank you so much for stopping by the blog today. I hope you make it a great day. xoxo

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