Gluten Free Ice Cream Sandwiches
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…
1/3 cup dried cranberries
1/2 cup orange juice
3/4 cup room temperature butter
1 cup sugar
1/2 tsp vanilla
1 3/4 cup sweet rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1 tsp xantham gum
6 large scoops vanilla 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.