Classic Gluten Free Ice Cream Sandwiches
- Handheld or stand mixer
- Candy thermometer for making ice cream
For the chocolate wafers
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used my mock Better Batter; click thru for appropriate blends)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ½ cup (40 g) unsweetened cocoa powder (natural or Dutch-processed is fine, but I prefer Dutch-processed)
- ⅛ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- ½ cup (109 g) packed light brown sugar
- 6 tablespoons (72 g) vegetable shortening (I use Spectrum nonhydrogenated shortening), melted and cooled
- 3 tablespoons (42 g) unsalted butter melted and cooled
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 2 teaspoons pure vanilla extract
For the marshmallow ice cream (See Recipe Notes)
- 2 cups (8 fluid ounces) 16 fluid ounces heavy whipping cream
- ½ packet (4 g) unflavored powdered gelatin
- ½ cup (4 fluid ounces) warm water
- 1 cup (200 g) granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
Make the chocolate wafers.
- Preheat your oven to 325°F. Set aside two (or 4, if you have them?) 8-inch square metal baking pans. Do not grease or line them.
- In a large bowl, place the flour blend, xanthan gum, cocoa powder, baking soda, salt and granulated sugar, and whisk to combine well.
- Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the shortening, butter, eggs and vanilla, and mix to combine. The dough should come together and be smooth and pliable.
- Divide the dough into four equal pieces. Working with one piece at a time, place it between two sheets of unbleached parchment paper.
- Roll into a square that is about 8-inches all around, and about 1/4-inch thick.
- Remove the top piece of parchment, and trim the edges to create a 7 1/2-inch square with a pastry or pizza wheel or a sharp knife.
- Transfer the dough, still on the bottom piece of parchment paper, to one of the 8-inch square pans, folding the sides of the parchment as necessary to allow the dough to lie flat in the pan.
- Repeat with the second piece of dough.
- Place the two pans in the preheated oven. Bake until set in the center (about 8 minutes).
- Remove the pans from the oven and allow the wafers to cool in the pans for at least 10 minutes before transferring to a wire rack to cool completely.
- Repeat with the remaining 2 pieces of dough, reusing the pans once they're cool to the touch.
Make the ice cream.
- In the bowl of your stand mixer fitted with the whisk attachment or a large bowl with a handheld mixer, place the heavy whipping cream. Beat on medium speed until the cream holds soft peaks.
- Transfer the mixture to another bowl and place in the refrigerator to chill.
- In the clean bowl of your stand mixer fitted with the whisk attachment or another large bowl with a handheld mixer, place the gelatin and 1/4 cup (2 fluid ounces) warm water.
- Mix together and allow to sit until the gelatin blooms. It will swell. In a small, heavy-bottom saucepan, place the remaining 1/4 cup (2 fluid ounces) water, sugar, cream of tartar and salt, and mix to combine.
- Clip a candy or deep fry thermometer to the side of the saucepan and place it over medium heat. Allow the sugar mixture to cook undisturbed until the temperature reaches the softball stage, 238°F.
- Remove from the heat, add the vanilla and pour the hot sugar mixture down the side of the mixing bowl with the bloomed gelatin, making sure it doesn’t hit the whisk. The mixture will bubble and then subside.
- Beat the mixture with the whisk on medium speed until the mixture is thick, white and glossy, and has nearly tripled in size.
- Remove the whipped cream from the refrigerator and fold it carefully into the marshmallow mixture until well-combined.
Assemble the ice cream sandwiches.
- Once the wafer cookies are cool, place two cookie squares on criss-crossed sheets of unbleached parchment paper and place each back in a cooled 8-inch square baking pan.
- Divide the ice cream mixture between the two baking pans, on top of each cookie square, and spread into an even layer.
- Top with the remaining two cookie squares and press down firmly but carefully. Place the baking pans in the freezer until the ice cream is firm (at least 4 hours).
- Once the ice cream is frozen, remove from the pans and slice each into 8 rectangles of equal size.
- Wrap ice cream sandwiches individually in plastic wrap and store in the freezer until ready to serve.