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
- 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)
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