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Monday, 21 September 2015 19:56

Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches

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Gluten Free Chocolate Chip Ice Cream Sandwiches Gluten Free Chocolate Chip Ice Cream Sandwiches gfJules
Favorite anytime treat!

  • Ingredients: Chocolate Chip Cookies

    1 box gfJules™ Cookie Mix

    OR

    1 cup firmly packed light brown sugar
    1/2 cup granulated cane sugar
    3/4 tsp. sea salt
    2 tsp. pure vanilla extract
    1 tsp. baking soda
    1/2 tsp. baking powder
    2 1/4 cups gfJules™ All-Purpose Gluten Free Flour

    PLUS

    8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
    8 Tbs. (1/2 cup) shortening (Earth Balance® Shortening Sticks)
    2 large eggs (or egg replacer – either reconstituted Ener-G® brand or 1/2 cup applesauce works well)

    PLUS

    12 oz. semi-sweet chocolate chips (or dairy-free chocolate chips), peanut butter chips or a mixture thereof
    1 1/2 cups chopped pecans (optional)
    Ice cream of choice (I like So Delicious® vegan soy, coconut and cashew milk ice creams)
  • Instructions:
    Follow directions on the gfJules™ Cookie Mix box, or if mixing from scratch, bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs (or substitute) until combined.

    In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.

    Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).

    Preheat oven to 350° F (static) or 325° F (convection). Drop by large tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Flatten gently with the back of a spoon. Bake for 8-9 minutes, or until the tops are lightly browned, but the middles look a little uncooked. Do not overcook them, or they will crack when made into sandwiches. Let them stand 5 minutes before removing them to cooling racks.

    When the cookies are totally cooled, gently lift one cookie and place a scoop of your favorite ice cream on top. Spread the ice cream to cover the entire cookie. Place another cookie on top, gently press together to form the sandwich, then wrap tightly in plastic wrap. Place in the freezer for at least 30 minutes, or until fully frozen.

    Note: On many occasions I have not frozen these sandwiches before eating. I just couldn’t wait!
  • Cuisine: -Select (optional)-
  • Cooking method: Chill/freeze
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Summer favorites, 4th of July
  • Top 8 allergens?: gluten-free, soy-free, fish-free, shellfish-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 45-60 minutes
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