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ice cream sandwich

Welcome to Day 5 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to share some amazing ice cream recipes with you. I hope you belong to a gym. We’ll all need it by the end of the week!


Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!


Here’s what is up for grabs, One Winner Takes All:

Be sure to visit all of today’s Ice Cream Week Participants:

I love a good ice cream sandwich. I have a memory of one time when I was younger I tasted a shortbread ice cream sandwich and loved it. The butter cookie versus the sweet creaminess of the ice cream tasted like a match made in heaven. I decided to make a zesty shortbread cookie with orange juice and dried cranberries that’s sure to please any ice cream sandwich fan. Well, unless they can’t handle a chocolate-less ice cream sandwich…

Gluten Free Ice Cream Sandwiches

Prep Time: 20 minutes
Inactive Time: 30 minutes
Bake Time: 25 minutes


1/3 cupdried cranberries
1/2 cuporange juice
3/4 cuproom temperature butter
1 cupsugar
1/2 tspvanilla
1 3/4 cupsweet rice flour
1/2 cuppotato starch
1/2 cuptapioca starch
1 tspxantham gum
6 large scoopsvanilla ice cream


  1. Preheat the oven to 350F. In a small bowl combine the cranberries and orange juice

  2. Whip the butter, sugar, and vanilla together. In a separate bowl, combine the flour, starches, and gum.

  3. Slowly mix the flour and 1 tbsp of the orange juice into the butter mix until a dough forms. Remove the cranberries from the juice and add the cranberries to the dough. Mix until the cranberries are well distributed.

  4. Roll the dough into a quarter inch rectangle, and cut into 3 inch wide circles. Place the cookies on a baking sheet, and brush some of the orange juice on top of the cookies. Place them into the oven and bake for 20 minutes.

  5. Remove the cookies from the oven once they are golden brown and let cool completely. Remove the cookies from the pan, and form ice cream sandwiches from the cookies and the ice cream.

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