We love the Independence weekend here at TMGF Productions. We wanted to bring you something EASY, yet a bit more challenging then iced cookies. This is an easy way to assemble ice cream sandwiches. More often than not, dairy free ice creams come by the pint, so we have made the recipe to fit our dairy free people.
Hope you enjoy our recipe and Happy 4th of July!
Don't have enough time to make cookies, use gluten-free graham crackers or your choice of store bought gluten-free cookies!
1 gluten-free cookie mix (See TMGF Recipe)
2 pints gluten-free ice-cream (See TMGF Recipe)
Colored Sugar (TMGF Recipe Below)
Make the Sugar cookies per box or our recipe. Whatever cookie cutter you use for the cookies, be sure to wash it and put it aside. This will be used for the ice cream.
Meanwhile, as the cookies bake, thaw your ice cream. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes, or let it stand at room temperature for 10-15 minutes. Line a tubberware pan, or baking pan with parchment/wax paper. For 2 pints: use 8"x8" pan. Half Gallon: use 9"x13" pan. Spread the thawed ice cream over parchment paper. Put back in freezer and freeze until firm, about an hour.
Once frozen, holding onto the parchment paper, lift the ice cream out of them pan and onto a working surface. Use your cookie cutter to 'cut' the ice cream.
Assemble the cut ice cream in between two cookies & wrap immediately. Do not wait.
*If the ice cream begins to thaw, stick back in tubberware/pan and put it back in the freezer.
Colored Sugar: Put a 1/4 cup of sugar in a ziplock bag. Add 4-5 drops of gluten-free food coloring. Zip the bag. Use your fingers to mix the sugar, breaking up any of the chunks, it will mix in.