Recipe Image
Carol Kicinski
These ice cream sandwiches are allergen-friendly and are a great way to keep the kids happy this summer.

Keep the kids cool this summer with gluten-free ice cream sandwiches

Author Byline Image   Summer at my house means two things – the weather is HOT and the g-kids arrive filling our house with love, laughter and noise. Lots and lots of noise!
   We relish the love and laughter and can handle the noise – up to a point. But every once in awhile a few moments of quiet are required to keep the g-parents in the mood to do what is our right to do: spoil, pamper and indulge. (Hey – we already raised our own kids with all the rules and responsibilities, now it’s time for the fun!)
   I have found that a great way to earn a few moments of peace and quiet is to send the g-kids outside to play. But as I mentioned the weather here is HOT! And what person in their right mind would trade the climate controlled indoors in favor of the humid, buggy, sweltering outdoors?
   This is where a treat best eaten outdoors comes in quite handy. I am talking about ice cream sandwiches. Cold, fun and delicious, it is very easy to say “sure you can have one, but you need to eat it outside” because they fall for it every time!
Gluten-Free Peanut Butter & Jelly Ice Cream Sandwiches
Makes 6-8
For the Cookies:
1 cup creamy peanut butter or nut-free peanut butter substitute
1 large egg
1½ cup sugar, use divided
1 teaspoon baking powder
½ teaspoon lemon juice
¾ cup jelly or jam

For the Ice Cream:
1 (13.5-ounce) cold can full fat coconut milk
1/3 cup creamy peanut butter or nut-free peanut butter substitute
1/3 cup agave nectar
1 tablespoon pure vanilla extract
1/8 teaspoon salt
   Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
   Combine the peanut butter, egg, 1 cup sugar, baking powder and lemon juice in a mixing bowl and stir until well combined. Pour the remaining ½ cup of sugar into a bowl.
   Scoop out a tablespoon or two per cookie of the dough (a small ice cream scoop works well for this), roll into a ball and roll the ball into the sugar. Place the ball onto the prepared baking sheet. Repeat with the remaining dough, placing the cookies 2 inches apart. Using a dinner fork, first stick the tines of the fork in sugar and then gently press the tines down on each ball to flatten. Turn the fork 90 degrees and gently press down again to make the traditional cross hatch pattern.
   Bake cookies for 12 minutes or until golden brown. Let cool on the pan for 5 minutes then place on a wire rack to finish cooling. Once cool, spread each cookie with a thin layer of jam or jelly on the flat side.
   Next, make the ice cream. Combine all the ice cream ingredients in a blender and blend until smooth. Place ingredients in ice cream maker and process according to the manufacturer’s instructions. The ice cream should be creamy and firm when done.
   To assemble, place a scoop of ice cream on a prepared cookie and top with another cookie, pressing down gently. Place in the freezer for at least an hour before serving.
These Peanut Butter & Jelly Ice Cream Sandwiches can be made nut-free using a nut-free peanut butter substitute, such as Sunbutter. They are also dairy-free and of
course, gluten-free. Both the cookies and the ice cream can be made and enjoyed separately, but put them together and you have the ultimate summer treat!