Gluten Free Dairy Free Chocolate Cherry Ice Cream Sandwiches Recipe
Summer at the Simply Gluten Free household 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 a while 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!
The solution hit me one day as I saw him snatch a maraschino cherry out of the fridge and pop it in his mouth.
Me – “Do you like those?”
Julian (looking at me like I was daft) – “DUUUH!”
Kids can be so eloquent.
So I decided to try and mask the flavor of the coconut by adding some maraschino cherry syrup in the dairy free ice cream and for good measure tossing in some chopped up cherries as well.
Success! Luscious, sweet dairy free cherry ice cream sandwiched between crispy gluten free and dairy free chocolate wafers; perfect for a hot summer’s day and a sure fire way to buy a little peace and quiet.
- ½ cup Earth Balance or other butter flavored non dairy substitute
- 1 cup granulated sugar
- 2 large eggs - at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups Carol's Amazing All Purpose Gluten-free Flour - or gluten-free flour blend of your choice - add 1/2 tsp of xanthan gum if flour blend does not contain
- 1 teaspoon baking powder
- 1 pinch kosher or fine sea salt
- 1 (16 ounce jar) maraschino cherries
- 2 cans full fat coconut milk - refrigerate or put in freezer until cold
- 1/3 cup agave - or sugar
- 2 teaspoons pure vanilla extract
- Pinch kosher or fine sea salt
In the bowl of an electric mixer (preferably fitted with a paddle attachment) cream together the Earth Balance and the sugar on medium high speed for 2 – 3 minutes or until light and fluffy. Add the eggs, one at a time, mixing well and scraping down the bowl after each addition. Add the vanilla extract and mix well.
In a separate mixing bowl whisk together all the dry ingredients.
Turn the mixer on low and slowly add the dry ingredients to the creamed mixture. Mix until just blended. Take a rubber spatula and scrape the sides and bottom of the mixing bowl to finish blending all the ingredients. Scrape the dough onto a piece of plastic wrap, wrap it up and refrigerate it for at least one hour. The dough will not get really firm as if it had been made with butter; it will still be a little soft.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment or Silpat s.
Place a piece of plastic wrap about 18 – 20 inches long on a work surface. Place the dough in the center and cover with another piece of plastic wrap. Roll the dough until it is about ¼ inch thick.
Cut out dough with a cookie cutter. Gather scrap, re-roll and cut out more if necessary. Carefully transfer cookies to prepared sheets with a spatula . Bake for 8 – 10 minutes. Let cool completely.
Line a rimmed jelly roll pan with plastic wrap.
Drain the maraschino cherries reserving 1/3 cup of the syrup. Dry the cherries with a paper towel and coarsely chop.
Put the cold coconut milk, reserved cherry syrup, agave and vanilla in a blender . Process for 2 – 3 minutes until smooth and frothy. (If your blender is not very big you can do this in two batches.) Pour into an ice cream maker and process for about 20 – 30 minutes or per the manufacture’s directions. During the last 2 or 3 minutes of processing add the chopped cherries.
Spread the ice cream evenly onto the prepared jelly roll pan in a thickness of 1 – 1 ½ inches. Depending on the size of the pan the mixture may not take up the whole pan; that is ok. Put in freezer and freeze until firm, at least an hour.
Cut the ice cream using the same cookie cutter as you made the cookies with.
Alternately you can just put the ice cream into a freezer proof container with a lid and let it harden up for about an hour them scoop the ice cream placing one scoop of ice cream between two cookies and gently pressing down.
To assemble place the ice cream between two cookies and gently press. Can be stored in the freezer for up to a week, wrap with plastic wrap or store in a freezer bag.
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