I have been craving an ice cream sandwich.  Well, being GF there is nothing even remotely similar to and ice cream sandwich, at least not that I know of.  I did find some GF Ice Cream Sandwiches and they were pretty good, but at $7 for 4, I’ve only purchased them about 3-4 times ever, I mean that’s not enough for everyone in my family to have one.  I have purchased them and not shared them, don’t judge.  🙂  Anyway, I decided to buy some store bought cookies and make my own.  I used these cookies, they turned out ok, but the cookie was hard and I was wanting soft.  Then I remembered a recipe I had converted and hadn’t used yet for  Chocolate Cookies for Ice Cream Sandwiches and decided to make some right then.  I used Bryer’s Natural Vanilla for the inside of the sandwich.

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Ice Cream Sandwiches On left with homemade cookie, right with store bought

 

Ice cream of choice
Cookies (recipe follows)

 

1 cup butter, softened

3/4 cup cup white sugar

1 egg yolk

1 teaspoon vanilla

2 1/4 cup GF white flour

3/4 teaspoon xanthan gum

1/4 cup unsweeteened cocoa powder

1/4 teaspoon ground cinnamon (optional)

pinch salt

 

 

Yield about 30 – 2 1/2 inch cookies

Cream butter and sugar.

Add egg yolk and vanilla, mix well.

In a separate bowl mix together the dry ingredients and add to the butter mixture.  Mix until it comes together.  Divide the dough into two parts and form flat disk out of them.  Wrap in plastic wrap and chill 30-60 minutes. OR if you’re in a big hurry, like I was, you can scoop them into balls, roll them in sugar and flatten with a bowl dipped in sugar.

Preheat oven to 375 degrees

Roll out one disk between two sheets of well floured (GF) parchment papers.  Maybe 1/4 inch thick.  Bake on parchment paper 10-12 minutes.  Cool on cookie sheets or 5 minutes then move to cooling rack.

Let the ice cream soften, just a bit.  Scoop and place on one cookie, top with another cookie and lightly press down.  Wrap each sandwich in wax paper and freeze.