Gluten-Free Ice Cream Sandwiches
These Gluten-Free Ice Cream Sandwiches are low FODMAP, chocolaty, creamy, swirled with vanilla and raspberries, flavorful, and so delicious!
Ingredients
- 1 batch Gluten Free Chocolate Wafer Cookies
For the Lactose-Free No-Churn Vanilla and Raspberry Ice Cream
- 1/2 can (397g) lactose-free sweetened condensed milk
- 600 ml lactose-free double cream
- 2 tsp pure vanilla extract
- 200 g chopped raspberries (fresh or frozen)
Instructions
To make the gluten free cookies, use THIS RECIPE.
- For these sandwiches I cut the cookies in rectangles instead of circles.
To make the Lactose-Free No-Churn Vanilla and Raspberry Ice Cream:
- Line a 9x13 inch baking dish with parchment paper.
- Put the lactose-free condensed milk (I used this one), cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff.
- Stir in the chopped raspberries, don't over-mix. You want to have whole pieces of raspberries in the ice-cream. (if you over-mix they will get all smashed and will color your ice cream completely pink)
- Spread the ice cream out in an even layer in the prepared pan, freeze 2-3 hours, until firm.
- Lift the ice cream slab out of the pan using the parchment paper. Working quickly, cut into 12 rectangles. Sandwich each ice cream rectangle between 2 cookies, pressing the cookies into the ice cream gently to adhere.
- Freeze the sandwiches 2 hours, until firm, or up to three months. Let the ice cream sandwiches sit at room temperature for about 5 minutes before serving.
- Enjoy!:)
