I recently posted a recipe for ice cream sandwiches that included gluten and dairy. As promised, this is my gluten-free, dairy-free version. You can substitute any dairy-free ice cream or sorbet, but I do love the combination of cherries and chocolate. I personally think the gluten-free sandwiches taste better than the wheat version, but they’re both delicious.
Ingredients for the Ice Cream:
1 ½ cups cherries, chopped fine
1 13.5 oz. can full-fat coconut milk (not light)
1/3 cup maple syrup
½ ripe banana, mashed
- Combine ingredients in a large bowl. Once they are well-combined, transfer the mixture to your ice cream maker and mix according to the manufacturer’s directions. I use the ice cream attachment that goes with my Kitchen Aid mixer. After churning the ice cream, place it in the freezer to solidify it. If you don’t have an ice cream maker, just mix it all up in a food processor or blender and then freeze.
Ingredients for the Sandwich Base:
½ cup melted coconut oil
½ cup maple syrup
1 tsp. vanilla extract
½ cup gluten-free flour*
¼ cup cocoa powder
- Preheat the oven to 350 degrees and grease 2 8×8 inch pans.
- Combine the wet ingredients in a large bowl.
- In a small bowl, whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix to combine well.
- Transfer the mixture to the greased pans.
- Bake for 8-10 minutes, until the sandwich base is set and the edges are pulling away from the sides a bit.
- Cool completely on a wire rack.
- Soften the ice cream slightly so that you can spread it. Don’t let it get runny.
- Place one of the sandwich bases (top side down) on a piece of plastic wrap and spread the ice cream evenly on it.
- Put the other sandwich base on top of the ice cream (top side up) and wrap the whole thing with plastic wrap.
- Freeze for at least 2 hours to let it solidify. Remove from the freezer and cut it in half. Then, cut each section into 6 sandwiches for a total of 12 sandwiches. Enjoy immediately or wrap the sandwiches individually and return them to the freezer.
The total cost of this recipe is $8.49, with the ice cream costing $4.57 and the sandwich base costing $3.92. I don’t know of any real food, gluten-free, dairy-free ice cream sandwiches for sale at a store, so I can’t make a comparison. At $.70 a sandwich, this is a great summer treat for anyone with gluten and dairy allergies.
*My gluten-free flour mix is 4 parts brown rice flour, 2 parts tapioca flour, 1 part potato starch, and ½ tsp. xanthan gum for every cup of flour.