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Gluten-Free Ice Cream Sandwiches

Gluten Free Stories
These Gluten-Free Ice Cream Sandwiches are low FODMAP, chocolaty, creamy, swirled with vanilla and raspberries, flavorful, and so delicious!
Prep Time 1 min
Cook Time 15 mins
Total Time 3 hrs 15 mins
Course Dessert
Cuisine Gluten-Free, Lactose-Free, Low FODMAP, Vegetarian
Servings 12 sandwiches

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!:)
Keyword Gluten-Free Ice Cream Sandwiches