I come from a family that enjoys ice cream. I mean REALLY enjoys ice cream. We make homemade ice cream, we created a Father's day video that included my dad's love of Dairy Queen ice cream, and I believe strawberries and ice cream were served at every summer family gathering my Grandma and Grandpa ever had. It should come as no surprise then that I was elated to discover these ice cream molds by Tovolo on Amazon. Making ice cream sandwiches could not be simpler with molds that cut out your cookie shape and squish your cookie and ice cream together into a perfect little sandwich. The trick to the perfect sandwich is rolling your cookie dough thin enough. If it's too thick you end up with a sandwich that's too wide to bite. This summer I made a double batch for Noah's pool party using the chocolate chip cookie recipe in Rebecca Reilly's Gluten-Free Baking cookbook. They were fabulous. Make some for your family before the last heat wave of summer ends.Chocolate Chip Cookie Dough
2 1/4 cups Brown Rice Flour Mix*
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/8 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
2 teaspoons vanilla
2 cups chocolate chips
1 cup walnuts, chopped
Cream the butter until white. Add brown sugar and granulated sugar and beat 5 minutes. Add the egg and vanilla and continue mixing. Whisk together dry ingredients and slowly add to wet. Stir in the chocolate chips and walnuts. Refrigerate at least one hour before baking.
Preheat oven to 350ยบ and line baking sheet with parchment paper. Place half of cookie dough on parchment paper and cover with plastic wrap. With rolling pin, flatten into rectangle shape as thin as possible. Remove plastic wrap and bake for 15 minutes. Let cool 2-3 minutes then use molds to cut out cookie shapes. Repeat with other half of cookie dough. Cool cookies completely before using molds to build ice cream sandwich. Optional: press ice cream edges with mini chocolate chips. Wrap sandwiches individually in plastic wrap and freeze at least 2 hours before serving.
*Rebecca Reilly Brown Rice Flour Mix*
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
Store in airtight container in the refrigerator.
