Gluten Free Ice Cream Sandwich Recipe- Dairy Free Option

Ingredients

1/2 cup + 1 Tbsp shortening, butter or vegan butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp vanilla
1/2 cup water
1/2 cup white rice flour
1 1/4 cup tapioca starch
3/4 tsp xanthan gum
1/8 tsp baking soda
1/4 tsp salt
1/3 cup cocoa powder

4 cups or 2 pints of ice cream or dairy free ice cream

Instructions

1. Melt the shortening and mix with the sugars in a bowl.
2. Mix in the eggs, vanilla and water
3.Add the rice flour, tapioca starch, xanthan gum, baking soda, salt and cocoa powder. To prevent lumps you can sift the cocoa powder.
4. Spread the batter onto a piece of parchment, top with plastic wrap and roll the batter into a 11" x 18" rectangle. You can make a variety of sizes depending on the size of your baking sheet. For example, 8" x 24", 2 (8"x 12"), 2 ( 10" x 10")
5. Bake for 8 mins in a 350 degree Fahrenheit oven.
6. Let cool for 10-15 mins. Trim the edges and cut the rectangle in half.
7. Soften the ice cream on the counter for 5 mins, then soften my mixing the ice cream.
8. Spread the ice cream onto half sandwich cookie/brownie and place the other half on top. Wrap the sandwich in the parchment paper and wrap with plastic wrap. Place in the freezer for 2 hours.
9. After the ice cream sandwich is hard and fully frozen take it out and cut into your desired servings. You can wrap each one with parchment paper or put in a ziploc bag. If you use the bag make sure to get as much air out as you can. Keep them in the freezer and enjoy.