Gluten Free Ice Cream Sandwiches (with Molasses Cookies)

Gluten Free Ice Cream Sandwiches, originally uploaded by Kate Chan.

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Okay, now I know you think I’m absolutely nuts. I’m complaining about how cold it is around here (63F, hello? It’s JUNE!) and now I’m posting about ice cream sandwiches. Really… I know the end of the year is taking a toll on me, but it’s not that bad. I promise.

A little over a week ago, it was warm and toasty here. And yesterday, as I sat shivering and watching the late news (under a comforter, mind you), I saw that my family in Chicago had 91F yesterday. HOLY CATS! I bet they wish the same thing I did – that they could send me at least SOME of that! I wouldn’t mind.

Needless to say, my ice cream sandwich making was inspired not necessarily by the weather but by Tovolo. I found a set of Tovolo Ice Cream Sandwich Molds that I watched and coveted. But I have made ice cream sandwiches before with just cookie cutters. I couldn’t figure out why I would want an “ice cream sandwich molds“. Well, lemme tell ya, I know now!

And I’m not turning back. No way.

The Tovolo molds have three parts and work not only as a mold, but also as a cookie cutter. The first thing you do is bake your cookies as a thin pan cookie (or however thick you want them). Then you separate (easy, peasy…like Tupperware) the bottom/base and the press from the mold. You use it like a cookie cutter to cut two (a top and a bottom) from the pan cookies. Then you put the base back on, scoop in a scoop (or scoop and a half ) of ice cream, place another cut cookie shape on top and press together with the press that is part of the Tovolo mold. (Here’s a four part picture of the process AFTER cutting the cookies.)

Here’s a close up of the heart-shaped mold I used.

The Tovolo molds saved me a HUGE amount of time and mess. When I used the cookie cutters, I was cutting through ice cream to shape it to the sandwich. With the molds, I just press and go. It’s so easy.

I bought the traditional shaped Tovolo molds. You know, for the “public” ice cream sandwiches.

And… um… I’m coveting the Tovolo Farmyard Ice Cream Sandwich Molds. Come on! A chicken head ? A cow’s head? A pig’s head? Who could resist! Seriously…. they have officially been added to my Amazon Wish List. 😀 If it makes you laugh? Well, then…it’s irresistible.

For these Ice Cream Sandwiches, I made Molasses Cookies. I made a large recipe (which made a 14+sandwiches with lots of edges/leftovers for a pie crust later). I imagine this recipe would make 3 dozen cookies if I made them into regular cookies.

I hope you get a chance to enjoy a tasty ice cream sandwich. There are so many, many ways to vary them and keep them fresh and fun. Changing the ice cream or sorbet or sherbet….. Using different cookies (lemon? vanilla? pecan?) and rolling the edges in your favorite toppings (mini-chocolate chips? , nuts? berries?).

Wrap your sandwiches in plastic wrap individually and freeze all together in a large Ziploc or airtight container. (I left mine out a tad longer than I would have normally because I was playing photographer. LOL)

I’d love to hear your favorite ice cream sandwich combinations. What would you make your chicken-headed ice cream sandwich taste like? Or are you more about the stars, hearts, and squares? Whichever you chose, please feel free to try it with these Molasses cookies. They are a tasty addition to my usually chocolate ones.

Gluten Free Molasses Cookies/Bars
Makes 3 dozen cookies or 14 ice cream sandwiches
Ingredients:
1 cup sorghum or rice flour
1 cup potato starch (NOT flour)
2/3 cup tapioca starch
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 Tablespoon (1 1/2 teaspoons) cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup butter, softened
1 1/2 cups brown sugar
1/3 cup molasses
2 eggs

Directions:

  1. Preheat oven to 350F
  2. Cream together butter and brown sugar until light and fluffy.
  3. Add molasses and eggs. Beat together for 2-3 minutes.
  4. Whisk together dry ingredients (flour through ground ginger).
  5. Add to wet ingredients and beat to combine.
  6. TO MAKE COOKIES: Spoon onto parchment paper or silpat baking sheet (2 tablespoons = 1 cookie, approximately). Bake for 11-13 minutes or until the edges begin to crisp.
  7. TO MAKE ICE CREAM SANDWICHES: Line a large pan (I use an 18 by 24 inch jelly roll pan) with parchment paper. Use a wet rubber spatula to smooth out the cookie dough to be evenly thin on the pan. Bake for 25-30 minutes or until the center is cooked through and the edges are slightly crispy. Let cool for 2-3 minutes and then cut into the desired shapes for ice cream sandwiches. To make the sandwiches, either follow the Tovolo directions (as outlined above) or these.

Happy SUMMER Weather (for those of you who have it!) & Ice Cream Sandwiches for ALL!
Kate

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