Gluten Free Sunbutter & Jelly Ice Cream Sandwiches Recipe
Children may be back in school here in Florida and other parts of the country, but there is no reason that the time for summer treats is over. In fact, if we are going to force children back into the classroom while it is still summer, then I think the least we can do is make them some ice cream sandwiches for the weekend!
Whatever happened to school starting the Tuesday after Labor Day? OK, I wrote about this outrage last year and, if anything, it seems school started even earlier this year! I know I am not, but I feel vaguely responsible. Maybe I better shut up about this before kids are back in school in July!
These ice cream sandwiches are gluten, nut and dairy free so if the kiddos make new friends this year, you can feel pretty sure they will be able to share these treats with their new friends. A nut free treat based on a peanut butter and jelly sandwich; these are just fun!
Both the cookies and ice cream are made with Sunbutter and both recipes are simple, simple, simple. The trick is to get the sandwiches prepared and into the freezer immediately – so make sure you clear some space for them before you start to assemble.
I make the cookies first, get them into the oven and, while they are baking, I start the ice cream. Start out with cold coconut milk for the ice cream – this way, you can get the mixture right into the ice cream maker without having to chill it down first. When the ice cream is done and the cookies are cooled, then it is just a matter of assembly. I also spread all the cookies with jam before assembly; this just makes it go fast.
You can make these sandwich cookies any size you want – a good trick is to use the same sized ice cream scoop for both the cookies and the ice cream. It just all seems to work out when you do that.
Both of these recipes, the ice cream and the cookies, are fantastic on their own. Put them together in one frozen confection and even going back to school IN THE MIDDLE OF THE SUMMER will be a bit more bearable!
This nut free, dairy free ice cream recipe is an adaptation of this recipe by my friend Alisa.
- 1 cup Creamy Sunbutter
- 1 large egg
- 1 ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon lemon juice
- ¾ cup jelly or jam
- 1 (13.5 ounce) cold can full fat coconut milk
- 1/3 cup Creamy Sunbutter
- 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 silicone baking mats.
Combine the Sunbutter, 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 of the dough per cookie (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.
Combine all the 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.
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