Who doesn’t love ice cream sandwiches? Soft and chocolatey cookies layered with smooth, creamy ice cream…the best dessert EVER. I dream of low-FODMAP ice cream sandwiches.
Now you can have a delicious low-FODMAP and gluten-free version to layer with your favorite low-FODMAP ice cream. Eating IBS-friendly can really be this good ;).
Try my low-FODMAP ice cream sandwiches with low-FODMAP Strawberry Ice Cream, low-FODMAP Vanilla or low-FODMAP Chocolate ice cream versions. Your kids will go crazy for this low-FODMAP recipe!
You may also want to see my low-FODMAP Ice Cream Taste Test for some store-bought recommendations. Or check out my blog for over 300 more low-FODMAP Recipes, like my low-FODMAP Desserts Collection. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Best Low-FODMAP Ice Cream Sandwiches; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Adapted from recipe of Annalise G Roberts, “Gluten-free Baking Classics”, 2nd edition
Serves:12-16 filled sandwiches
Prep time: 20 min
Bake time: 11-12 min
Decorate time: 10 min
Total time: 45 min, plus cooling cookies and chilling ice cream
Chill time: 30 minutes or overnight
Bake 350 F
Ingredients
- ¾ cup unsalted butter or low-FODMAP vegan spread, such as Earth Balance for dairy-free version
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 & ½ cups low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend, see my low-FODMAP bake off blog to see why)
- ½ cup sweet rice flour
- This is not the same as plain rice flour. I use Bob’s Red Mill (at most grocery stores)
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon xanthan gum if not added to your low-FODMAP flour choice
- Parchment paper or silicone baking liners for baking sheets
- Your favorite low-FODMAP, gluten-free ice cream, softened slightly
- Try my low-FODMAP Strawberry, low-FODMAP Vanilla or low-FODMAP Chocolate ice cream recipes
- Optional toppings for sides: low-FODMAP chopped nuts, low-FODMAP sprinkles, low-FODMAP semisweet mini chocolate chips
Directions
- Prepare low-FODMAP ice cream for inside of low-FODMAP Ice Cream Sandwiches:
- Line 9- by 13-inch pan with plastic wrap with extra to overhang the sides
- Press ice cream into pan and smooth top
- Freeze until solid, at least one hour
- Preheat oven to 350°F and prepare baking sheets with parchment or liners
- Beat butter or vegan spread and sugar at medium speed in large bowl of electric mixer until well–blended and creamy
- I use the flat paddle attachment
- Add egg and vanilla and beat well until well incorporated (about 2 minutes)
- Add the 2 low-FODMAP flours, cocoa, baking powder, baking soda, salt, and xanthan gum, and mix until a soft dough is formed
- Prepare dough for sandwiches: shape into a rectangular or round log using plastic wrap to form the log
- Shape a rectangular log approximately 2” high by 4” wide by 6” long using spatulas and plastic wrap
- Smooth sides with fingers
- If cutting round ice cream sandwich cookies, roll dough into log of desired size
- Refrigerate log until well–chilled about 30 minutes (can also freeze at this point for up to 2 months, well wrapped)
- Using a thin, sharp knife, slice chilled dough into ¼ inch slices and place onto cookie sheet 1 inch apart
- Can opt to cut these rectangles in half (will be large sized sandwiches)
- Poke 2 rows of 4-5 hole indentations on the top of cookies (if desired) using a cooking thermometer tip or a pumpkin borer
- Bake in center of oven for about 11-12 minutes until cooked through
- You want the cookies a bit soft (unless you prefer a crunchy cookie- if so then bake about 14-16 minutes)
- Cool for 2-3 minutes on cookie sheet and transfer to wire rack to cool completely
- Fill cookies:
- Remove chilled low-FODMAP ice cream from pan and trim the edges to make a neat rectangle
- Cut the ice cream into 4 by 2-inch rectangles
- Sandwich the ice cream with the low-FODMAP Ice Cream Sandwich cookies
- You may also select to simply scoop ice cream if using round ice cream sandwich cookies
- If desired, decorate sides with low-FODMAP sprinkles, low-FODMAP chopped nuts or mini semisweet chocolate chips
- Enjoy immediately, or wrap in plastic wrap or wax paper individually until ready to serve (taste best after allowed to rest in freezer overnight so the low-FODMAP cookies soften)
So good… watch out for drips!
