Gluten free Ice Cream Sandwiches

Ingredients

• 130 Grams Gluten free all-purpose flour ((Gluten free Plain Flour in UK))
• 30 Grams Cocoa Powder
• 1 Teaspoon Baking powder (Some brands may have ingredients that contain gluten. Always be sure to check the label.)
• 1/4 Teaspoon Xanthan Gum
• 1/4 Teaspoon Salt
• 100 Grams Chocolate
• 60 ml Water
• 200 Grams Granulated Sugar
• 120 ml Vegetable Oil
• 2 Large Eggs ((Room temperature))
• 1 Teaspoon Vanilla extract
• 1.5 liters/quarts Vanilla Ice Cream (Or your preferred flavor.)

Instructions

1. 1

   --- How to make Gluten free ice cream sandwiches ---

2. 2

   Preheat oven to 175°C/325°F/Gas mark 3. Prepare two 8x8 baking tins with parchment paper. (I like to leave an overhang of parchment paper which makes it easier to lift the baked brownie from the tin).

3. 3

   In a large bowl mix together flour, cocoa powder, baking powder, xanthan gum, and salt and set aside.

4. 4

   In a small non-stick pan gently melt the chocolate with water and sugar together over a low/medium heat until the chocolate has melted.

5. 5

   Whisk the eggs in a bowl for a good few minutes (This will help get that shiny brownie top) and then add the oil and vanilla. Add melted chocolate mixture to the whipped eggs and oil mixture. Mix until fully combined.

6. 6

   Pour the wet mixture into the flour mixture folding in gently until fully combined ensuring that there are no lumps.

7. 7

   Divide the brownie batter equally between the lined baking tins and spread evenly. Place in the oven for approximately 15 minutes. Checking with a skewer when it almost comes out almost clean it is ready.

8. 8

   Move the baking tins to a cooling rack leaving Brownie in the tin to cool. Wait until they have fully cooled before assembling ice cream into the sandwich.

9. 9

   --- Assembling the brownie ice cream sandwiches ---

10. 10

    Once the brownies have cooled. Thaw the ice cream approx 10 minutes.

11. 11

    Scoop the ice cream over the top of one of the brownies and using the back of a large spoon or small spatula spread the ice cream evenly.

12. 12

    Carefully peel the other brownie from the parchment paper and place it on top of the ice cream layer. Wrap well with plastic wrap and aluminum foil and place in the freezer for at least 8 hours. Preferably overnight.

13. 13

    Once they have fully frozen. Lifting the parchment paper remove the block of ice cream sandwich from the baking tin. Letting it sit for approx 5 minutes.

14. 14

    Use a sharp knife. With each slice carefully place the knife under hot water to heat, dry the knife and then slice carefully while the knife is still hot. This makes the ice cream much easier to slice and creates a nice clean edge.

15. 15

    Cut into 8 even ice cream bars or 16 smaller squares. Whatever your size preference and enjoy!