Gluten Free Dairy Free Chocolate Cherry Ice Cream Sandwiches Recipe
Summer at the Gluten Free & More household means two things – the weather is HOT and the g-kids arrive filling our house with love, laughter and noise. Lots and lots of noise!
We relish the love and laughter and can handle the noise – up to a point. But every once in a while a few moments of quiet are required to keep the g-parents in the mood to do what is our right to do; spoil, pamper and indulge. (Hey – we already raised our own kids with all the rules and responsibilities, now it’s time for the fun!)
I have found that a great way to earn a few moments of peace and quiet is to send the g-kids outside to play. But as I mentioned the weather here is HOT! And what person in their right mind would trade the climate controlled indoors in favor of the humid, buggy, sweltering outdoors?
This is where a treat best eaten outdoors comes in quite handy. I am talking about ice cream sandwiches. Cold, fun and delicious, it is very easy to say “sure you can have one, but you need to eat it outside” because they fall for it every time!
My only problem comes from g-kid Julian who can’t do dairy and much to my dismay does not like the flavor of coconut which is the base of the easiest dairy free ice-cream I make.
The solution hit me one day as I saw him snatch a maraschino cherry out of the fridge and pop it in his mouth.
Me – “Do you like those?”
Julian (looking at me like I was daft) – “DUUUH!”
Kids can be so eloquent.
So I decided to try and mask the flavor of the coconut by adding some maraschino cherry syrup in the dairy free ice cream and for good measure tossing in some chopped up cherries as well.
Success! Luscious, sweet dairy free cherry ice cream sandwiched between crispy gluten free and dairy free chocolate wafers; perfect for a hot summer’s day and a sure fire way to buy a little peace and quiet.
Gluten Free Dairy Free Chocolate Cherry Ice Cream Sandwiches Recipe
Ingredients
Gluten Free Dairy Free Chocolate Cookies
- ½ cup Earth Balance or other butter flavored non dairy substitute
- 1 cup granulated sugar
- 2 large eggs - at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup unsweetened cocoa powder
- 2 cups Carol's Amazing All Purpose Gluten-free Flour - or gluten-free flour blend of your choice - add 1/2 tsp of xanthan gum if flour blend does not contain
- 1 teaspoon baking powder
- 1 pinch kosher or fine sea salt
Gluten Free Dairy Free Cherry Ice Cream
- 1 (16 ounce jar) maraschino cherries
- 2 cans full fat coconut milk - refrigerate or put in freezer until cold
- 1/3 cup agave - or sugar
- 2 teaspoons pure vanilla extract
- Pinch kosher or fine sea salt
Instructions
Gluten Free Dairy Free Chocolate Cookies
- In the bowl of an electric mixer (preferably fitted with a paddle attachment) cream together the Earth Balance and the sugar on medium high speed for 2 – 3 minutes or until light and fluffy. Add the eggs, one at a time, mixing well and scraping down the bowl after each addition. Add the vanilla extract and mix well.
- In a separate mixing bowl whisk together all the dry ingredients.
- Turn the mixer on low and slowly add the dry ingredients to the creamed mixture. Mix until just blended. Take a rubber spatula and scrape the sides and bottom of the mixing bowl to finish blending all the ingredients. Scrape the dough onto a piece of plastic wrap, wrap it up and refrigerate it for at least one hour. The dough will not get really firm as if it had been made with butter; it will still be a little soft.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment or Silpat s.
- Place a piece of plastic wrap about 18 – 20 inches long on a work surface. Place the dough in the center and cover with another piece of plastic wrap. Roll the dough until it is about ¼ inch thick.
- Cut out dough with a cookie cutter. Gather scrap, re-roll and cut out more if necessary. Carefully transfer cookies to prepared sheets with a spatula . Bake for 8 – 10 minutes. Let cool completely.
Gluten Free Dairy Free Cherry Ice Cream
- Line a rimmed jelly roll pan with plastic wrap.
- Drain the maraschino cherries reserving 1/3 cup of the syrup. Dry the cherries with a paper towel and coarsely chop.
- Put the cold coconut milk, reserved cherry syrup, agave and vanilla in a blender . Process for 2 – 3 minutes until smooth and frothy. (If your blender is not very big you can do this in two batches.) Pour into an ice cream maker and process for about 20 – 30 minutes or per the manufacture’s directions. During the last 2 or 3 minutes of processing add the chopped cherries.
- Spread the ice cream evenly onto the prepared jelly roll pan in a thickness of 1 – 1 ½ inches. Depending on the size of the pan the mixture may not take up the whole pan; that is ok. Put in freezer and freeze until firm, at least an hour.
- Cut the ice cream using the same cookie cutter as you made the cookies with.
- Alternately you can just put the ice cream into a freezer proof container with a lid and let it harden up for about an hour them scoop the ice cream placing one scoop of ice cream between two cookies and gently pressing down.
- To assemble place the ice cream between two cookies and gently press. Can be stored in the freezer for up to a week, wrap with plastic wrap or store in a freezer bag.
Nutrition
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These look delicious! My kiddo has a thing for maraschino cherries, too. I think all kids do.
These are genius! And oh so delicious looking; whoa. I love how you wrapped them with ribbon too in the last photo. Beautiful photos! (And some extremely lucky kids if you ask me! :))
~Aubree Cherie
I haven't had an ice cream sandwich in such a long time! They used to be a special treat for us kids when we would visit my great-grandmother. She would always measure us on her wall and then give us an ice cream sandwich.
How did you manage those photos without the ice cream melting? Amazing!
O!M!G! You ARE a genius! these look amazing and I am going to try right away. Thanks! Sandy
Oh these are TOO delightful! I must try to make some when the warmer weather arrives :)
They look fantastic! Uber-professional.
Luckily, I don't need to employ subterfuge to get the kids out of the house in the summer, as we need to drink up every fine day we get here in Blighty!
If I'm feeling really generous, I'll whip up a batch of these, but in the meantime, I'll just continue using the end of my boot to get a few quiet moments…
x x x
Sounds delicious, but … if it includes eggs, it isn't exactly dairy-free!
Dear Anonymous – eggs are protien not dairy. Dairy is the milk extracted from aninals such as cows, goats, etc. I do not really know why people think eggs are dairy, maybe because they are usually sold in the dairy aisle? In any case eggs are not dairy so if you are on a dairy free diet – eggs are fine!
These look so fantastic! I need an ice cream maker!
I think perhaps the Anonymous person is confused with vegan–perhaps?
OMG yum! I can imagine these were a hit! I love how gorgeous they are.
I am SO making these!!! It's been super hot here and I think the kiddos need a cool treat!
Stunning photos! I could just jump right into those pictures and gobble those up! Looking forward to meeting you at IFBC!!!
These look so gorgeous and so very tasty. The other thing that caught my eye, though, was that in the photos with the ribbon round the sandwiches, they look rather reminiscent of the Burberry check – delicious and fashionable – what more could you want from ice cream?!
These are BEAUTIFUL! Just discovered your site, and I will definitely be making more visits! :)
~Desi
Hi Carol,
I just wanted to let you know that I added these awesome ice cream sandwiches to My Fav (Top 10) Recipes from Last Week (7-05 to 7-13). Thanks!
~Aubree Cherie
I don’t have an ice cream maker so can I make the ice cream another way?
Yep, here’s a link from an ice cream expert – http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
Good luck!
My sensitivity to eggs is off the chart. Can the cookies be made egg free?
Hi Carolyn,
Yes, you can use an egg replacer, or chai or flax seed eggs.
xo,
Carol
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