What would you do for a Klondike® bar? No, scratch that. What would you do for a gluten-free Klondike® bar? Remember the taste of a Klondike® classic vanilla sandwich? Creamy vanilla ice cream nestled between two soft chocolate cookies? The kind of cookies that are firm enough to support the ice cream interior but tender enough to bite into when frozen? And now what if those cookies were made in gluten-free form? Is it possible? Read on.
Who would have thought that a gluten-free ice cream sandwich cookie would be so difficult to develop? Well, apparently it is. I went through at least five trials of different cookies before I arrived at the perfect one. I tried snickerdoodles, chocolate chip cookies, flourless chocolate cookies, and cookie bars. Nothing worked. Wonderfully chewy chocolate chip cookies became rock-hard when frozen. Soft snickerdoodles completely crumbled apart. Oy vey. By my sixth attempt I was getting desperate. The freezer was becoming my arch-nemesis.
But thank goodness I did not cave in, because after five failures came this delicious success. Granted, these cookies are not exactly Klondike® chocolate cookies. They are slightly firmer than the flexible cookies you are used to, but they are no less fabulous! These cute shortbread-like gems are sturdy, giving an excellent support to any type of frozen filling, but remain magically tender when frozen. They are chocolate-y rich but not overly sweet. And you can enjoy with any type or flavor of sweet ice-cream-type dessert. Try them with frozen yogurt or my personal favorite, frozen custard. Yum.
It is true that you can use a variety of different room-temperature cookies to make ice cream sandwiches, but in those cases the sandwiches have to be eaten immediately. Not these. What is wonderful about this particular chocolate cookie is that because it maintains a tender texture even when frozen, your sandwiches can be prepared in advance and frozen until ready to eat. In this way, you can have ice cream sandwiches made and ready to go for whenever your next ice cream sandwich craving attacks! Potentially dangerous, but certainly delicious!
Gluten-Free Ice Cream Sandwich Cookies
Slightly adapted from Country Living
Yield: 48 cookies or 24 sandwiches
2 cups GF Flour Mix*
½ cup cocoa powder
½ tsp xanthan gum
¼ tsp salt
1 ½ cup + 2 Tbsp powdered sugar
1 cup butter, softened
2 large egg yolks
1 tsp vanilla
Preheat oven to 350°F and line a baking sheet with parchment paper.
Whisk together flour mix, cocoa powder, xanthan gum, salt, and powdered sugar. In a separate bowl, cream butter and add in egg yolks. Mix until fluffy, about 3 minutes. Add in vanilla and dry ingredients, beating until mixture comes together in a firm dough (be patient, as this doesn’t happen immediately). Divide dough in half, wrap each section in plastic wrap and refrigerate for ½ hour.
To make cookies, roll out dough and cut into desired shapes and sizes. Prick cookies to keep them from rising and bake for approximately 8 minutes. Let cookies cool on pan for a few minutes before moving onto a wire rack to cool completely.
Assembling: If you would like your ice cream to be cut out in the same shape as your cookies, spread softened ice cream in a 9×13″ baking pan lined with plastic wrap. Cover with plastic wrap and refreeze until firm. When frozen, remove ice cream from pan and plastic wrap, cut out with desired cookie cutter, and sandwich between two cooled cookies. Cover sandwich with plastic wrap and freeze until ready to serve.
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch