Ice Cream Sandwiches

Sep 3 2011 | by miniveg | 19 Comments » |
Tags: gluten-free

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Delicious Low Fat Ice Cream Sandwiches

Low Fat Ice Cream Sandwiches

Recipe from:  http://www.thepeacefulkitchen.blogspot.com

**This can be made with whole wheat pastry flour for those who are not gluten free.

If you are making a non- gluten free version, substitute all flours including tapioca with whole wheat pastry flour.

Chocolate Chip Cookies

1/3 c. applesauce

1/2 c. brown rice syrup [can use maple
syrup]

1/3 c. turbinado sugar

1 c. sorghum flour

1 c. brown rice flour

1 Tb. tapioca flour

3 Tb. coconut flour

1 Tb. flaxmeal

1 tsp. vanilla

1/2 tsp. salt

1 tsp. baking soda

1 1/2 c. chocolate chips  [For lower fat version you can leave these out or use, raisins, dates, currants, blueberries etc..]

**Alt. version you can use 1/3 c. cocoa in place of 1/3 c. of the flour and make chocolate cookies.

Preheat oven to 350.  Mix applesauce, rice syrup, and turbinado until well combined.  Add the flours and flaxmeal and mix until well combined. Dough will be soft, add remaining ingredients and mix well.  Spoon batter into a canning jar lid ring and press to make perfect circle cookies. Place cookies on a baking sheet and bake for 8-10 minutes.

If you are making ice cream sandwiches, chill them in the freezer for about 30 minutes before making your sandwiches.

**these cookies won’t spread out because they do not have added oil or fat but they will be perfect if you press them out into the perfect shape with a canning jar lid ring.

Delicious  Banana Vanilla Ice Cream

This is a simple, vegan ice cream with no added sugar!  It makes a delicious dessert on its own when you are avoiding any refined or concentrated sugars!  enjoy.

3 frozen bananas

2 Tb. walnuts  [ macadamia, or pecans]  Opt.

1 tsp. vanilla  [use high quality vanilla or vanilla bean to get the best flavor]

1/4 c. soymilk

You will need a high powered blender or a good food processor.  Cut or break up the frozen bananas, add all ingredients except soymilk.  Start blender or food processor and pour the soymilk in slowly.  You can use a plunger or other whisk to help it blend if you need to but be careful.

You can add more soymilk if needed but do so slowly, if you add too much you will get runny ice cream.

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19 Responses to “Ice Cream Sandwiches”

1. Maria Says:

   September 28th, 2019 at 2:26 pm

   As an alternative to banana ice cream, try turning the avocado chocolate mousse/pudding into ice cream. An ice cream maker would be perfect. in lieu you could try freezing chunks of avocado and using them kike u use the bananas. Xanthan gum helps the thickening.
   Avocado will not have the strong(generally overpowering) flavor. It cam be use with orange zest, lemon juice or zest or even ginger and spices used in pumpkin pie fillings.
2. Kayla Decker Says:

   April 26th, 2013 at 2:13 pm

   These are amazing. I did the chocolate variation with no added sugar dried cranberries and they are to die for. Thanks again for the modification it worked great 🙂
3. Kayla Decker Says:

   April 26th, 2013 at 1:35 pm

   I do have potato starch! Thank you for the suggestion, it’s a rain storm out so I would rather not do a grocery run!
4. Tandi Says:

   April 26th, 2013 at 1:33 pm

   The best replacement for tapioca flour is potato starch [not potato flour] or even cornstarch would work as well. Tapioca has some binding properties that other flours don’t have so if you use chia or almond flour I can’t guarantee that you would have a good result. The chia doesn’t have the thickness of tapioca and so it may make the batter lack substance.
5. Kayla Decker Says:

   April 26th, 2013 at 1:26 pm

   I have everything but the Tapioca flour, is there something I could replace that with? Ground chia seeds or more almond flour? I have coconut flour and xantha gum would any of these work? anyone? :S
6. Tina DiBlasio Schantz Says:

   July 19th, 2012 at 6:40 pm

   Thanks Tandi. I wouldn’t mind a little fat once in awhile. I miss ice cream because I can’t have dairy, and bananas upset my stomach. I will check them out.
7. Tandi Says:

   July 19th, 2012 at 6:36 pm

   I have been thinking about this and for this particular recipe there really isn’t an adequate substitute. Bananas when frozen and blended are so creamy and I don’t know of any other widely available fruit that would work well. I know of cashew based ice creams that you can make in your ice cream maker but they are not low fat. You can check my blog if you are interested in trying them, they are even more delicious, just not as low fat.
8. Tina DiBlasio Schantz Says:

   July 19th, 2012 at 7:53 am

   Hi Tandy, these look very good. I would love to make the icecream, but I can’t have bananas. Is there a substitute?
9. Tandi Says:

   February 22nd, 2012 at 8:23 pm

   Yes, almond milk will work wonderfully. I have used both soymilk and almond milk in this recipe. Enjoy.
10. Lindsay Ford Says:

    February 22nd, 2012 at 4:55 pm

    For the ice cream would almond milk work just as good as soy milk? Is there a certain brand that you would recommend? I’m going to try this recipe over this coming weekend but I always seem to mess up vegan recipes so I want to make sure if I substitute something it will still work. Making vegan food is somewhat new to me but I put all of mine on my website. http://the-fit-chicks.com. I’m excited to try these though. They look delicious!
11. Tandi Says:

    January 30th, 2012 at 6:57 pm

    Whole wheat flour can be a little tricky when using it in a gluten free recipe, I would recommend reducing the amount of whole wheat flour by about 1/4-1/3 of a cup and see if that helps them not be so cakey. Also, be VERY careful not to over mix the dough as the gluten will form and it will cause the cookies to be more cakey. Hopefully that helps.
12. katia Says:

    January 30th, 2012 at 6:18 pm

    So I just tried this recipe using whole wheat pastry flour, the results were quite cake-y which is what I was afraid of, but my sister loves these.
13. Tandi Says:

    November 12th, 2011 at 8:36 pm

    Charles thank you for letting me know how much you enjoy these. They are delicious!
14. Charles Says:

    November 12th, 2011 at 6:38 pm

    Perfect! Have made them several times and shared the recipe.
15. Tandi Says:

    October 21st, 2011 at 9:37 pm

    You would use 2 1/4 c. whole wheat flour and omit the sorghum, tapioca, brown rice flour, and coconut flour. Hopefully that helps you. Sometimes the gluten free flours absorb more liquid than whole wheat flour so you may need to add more or less flour to get the right consistency. for cookie dough.
16. Wendy Says:

    October 21st, 2011 at 7:00 pm

    If i make these cookies with the flour, which of the other ingredients do I leave out? Thanks!
17. Tandi Says:

    October 3rd, 2011 at 11:13 am

    Mary,

    I am so glad you have enjoyed the cookies. The banana ice cream is delicious, just a little lighter than traditional vegan ice creams. Thanks for the positive feedback on the cookies.
18. Mary Says:

    October 2nd, 2011 at 5:02 pm

    I made these last week and have been enjoying them with Vanilla flavored, So Delicious in the middle. I didn’t get a chance to make the banana vanilla ice cream yet, but I have all the ingredients and the food processor is sitting on the counter ready. I hope there are some cookies left by the time I make it! 🙂
19. Diana Says:

    September 10th, 2011 at 8:35 am

    Looks so yummy and healthy! I’m sure my kids would love this. Thanks