Ice Cream Sandwiches–Dairy Free Chocolate Ice Cream and GF Snickerdoodles
 
Ingredients
Ice Cream
  • 3 cups unsweetened almond milk
  • 6 large egg yolks
  • ¾ cups sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon xanthan gum (for thickening ice cream)
  • 1½ teaspoon vanilla
Cookies
  • 1½ cup Baking Free™ gluten-free All Purpose Flour
  • ½ teaspoon xanthan gum
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • ¾ cups sugar
  • ½ cup butter or Earth Balance Butter
  • 1 egg
  • ½ teaspoon vanilla
  • cinnamon sugar coating (see step #6)
Instructions
Ice Cream
  1. Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after simmering 2-3 minutes.
  2. To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect--the mixture will form a ribbon when held from the whisk over the bowl.
  3. Next, scoop in roughly ⅓ cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs. Add remaining liquid slowly and mix until completely combined.
  4. Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary but it will help thicken the ice cream. Lastly, add the vanilla and stir once more. Then cover and refrigerate overnight or for at least 6-8 hours. Don't forget to chill your ice cream container overnight as well.
  5. Once chilled, pour mixture into the pre-chilled ice cream container and prepare according to manufacturer's instructions. It should take 20-30 minutes. This will result in a "soft serve" consistency, or freeze for 6-8 hours in freezer safe container to harden. Set out about 10 minutes to scoop for ice cream sandwiches. I prepared the sandwiches and froze them for about 2 hours. Before serving set out about 10 minutes.
Cookies
  1. Mix together in a medium bowl the flour, xanthan gum, salt, baking soda and cream of tartar. Set aside. Cream together the sugar and butter, Then beat in the egg and vanilla. Add the flour mixture until well combined. Cover the mixing bowl with plastic and refrigerate the dough for at least 1 hour. Prepare the coating by mixing 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place in shallow bowl.
  2. When ready to bake, preheat oven to 375 degrees F. and line baking sheets with parchment. Scoop the dough into 1 to 1¼ inch balls and roll in the cinnamon sugar mixture. Place on baking sheet about 2 inches apart.
  3. Bake 8-10 minutes--you will want them slightly soft. Remove from oven and cool on pan for 1 minute before placing on cooling rack. Store cookies in an airtight container. They taste great up to 3 days after baking. Makes about 26 cookies--13 ice cream sandwiches.
  4. Once ice cream is hardened and cookies are baked and cooled, get set up to make the ice cream sandwiches. Set ice cream out for about 10 minutes to soften so you can scoop it. Match up cookies so they will make reasonably similar tops and bottoms. Carefully scoop small pieces of ice cream onto 1 cookie and top with second cookie. I prepared 4 or 5 and placed them on a plate in the freezer before I made more. Do as many as you want and place them in the freezer until about 10 minutes before you want to serve them. Allow them to slightly soften for this time. Then serve and enjoy!
Notes
These recipes take a long time so plan on making the ice cream and the cookies the day before you want to serve.  Then build the ice cream sandwiches early in the day you want to serve.  A bit of work but so worth it!
Recipe by Baking Free at https://www.gfbakingfree.com/homemade-ice-cream-sandwiches-dairy-free-chocolate-ice-cream-and-gf-snickerdoodles/