Gluten-Free Red Velvet Ice Cream Sandwiches

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red velvet ice cream sandwiches
Gluten free red velvet ice cream sandwich photo by Brian Ambrose
Prep time: 6 hrs 0 min
Cook time: 8 mins
Calories: 349

This recipe was originally published in 2015.

These gluten-free cookies are delightful on their own and make a festive statement at any patriotic party. Place creamy-cold ice cream in between and everyone will be seeing stars! This recipe can be made with egg replacement; see instructions below.

For Egg-Free Cookies, omit the egg yolk. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let cool. Use this mixture to replace the egg yolk in step 1. If dough is wet when rolling, dust the top with gluten-free flour blend.

Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).

Yields 20 cookies

Ingredients

  • 4 tablespoons (1/2 stick) butter or dairy-free alternative
  • 2/3 cup sugar
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • Red food coloring, as needed
  • 1 + 1/4 cups Jules’ Homemade All-Purpose Flour Blend, more for rolling
  • 1 + 1/2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 quart ice cream or dairy-free frozen dessert

Directions

1Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add egg yolk, vanilla extract and red food coloring, mixing until ingredients are thoroughly combined and mixture achieves a deep-red color.

2In a separate bowl, whisk together flour blend, cocoa powder, baking soda and salt. Stir dry ingredients into wet mixture, mixing slowly until a smooth dough is formed.

3Wrap dough tightly in plastic wrap and refrigerate at least 2 hours or overnight.

4Meanwhile, take ice cream out of the freezer and set it on the counter until it is soft enough to spread with a spatula, about 5 to 10 minutes. Scoop ice cream into a 9x13-inch baking dish and spread with a rubber spatula to smooth. Cover with plastic wrap and return to the freezer to set.

5Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.

6Dust a clean counter or pastry mat with gluten-free flour. Place half the dough on the floured surface and roll it out about ¼-inch thick. (Keep other half of dough refrigerated until used.)

7Cut cookies out of the dough using a star-shaped or 3-inch round cutter. Gather and re-roll dough scraps until all dough is used. Repeat with other half of dough.

8Arrange cookies on prepared cookie sheet, leaving 1 to 2 inches between cookies to allow for spreading.

9Place in preheated oven and bake 8 minutes. Cookies should be chewy, without brown or crispy edges. Bake longer if you prefer crunchy cookies. When done, remove cookies from oven and place on a wire rack to cool.

10Once cooled, use the same cookie cutter to cut ice cream shapes out of the pan of frozen ice cream. Gently lift the shapes out of the pan and place each on a cooled cookie. Cover with another cookie and gently press together to make a sandwich. Repeat with remaining cookies.

11Wrap each ice cream sandwich in plastic wrap and place in the freezer. Consolidate any remaining ice cream and freeze for another use.

1 serving contains 349 calories, 15g total fat, 9g saturated fat, 0g trans fat, 72mg cholesterol, 194mg sodium, 50g carbohydrates, 1g fiber, 32g sugars, 4g protein.