Gluten Strawberry Shortcake Ice Cream Sandwiches (Dairy Free, Refined Sugar Free)
These gluten free strawberry shortcake ice cream sandwiches are made with a baked sugar cookie base, homemade dairy free strawberry ice cream, and a rice crisp strawberry crunch coating. Refined sugar free, nut free, and allergy friendly. Pure nostalgia, zero compromise!
Servings 8 sandwichess
Equipment
Ingredients
Strawberry Ice Cream*
- 3 cups strawberries, divided
- 2 cans full fat coconut milk
- ¾ cup coconut sugar or regular sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup tapioca starch
- 2 Tbsp. honey
- 1 teaspoon lemon juice
Sugar Cookie Base
- ½ cup melted (vegan) butter or coconut oil
- ½ cup coconut sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cup 1:1 gluten free flour
- 2 tablespoon tapioca starch or arrowroot
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Strawberry Shortcake Crumb
- 1 cup rice crispies
- 1 cup freeze dried strawberries
- 1-2 teaspoon sugar
Instructions
Ice Cream
- You need to make the ice cream ahead of time, preferably the day before.
- Blend 2 cups of strawberries, the milk, and coconut sugar together in a high speed blender until combined.
- Heat the ice cream base on medium-low until warm to the touch.
- Whisk a half cup of the ice cream base with the ¼ cup of tapioca starch until there are no lumps. Add this back to the base and continue to heat and whisk the base regularly until it begins to thicken (about 10 minutes).
- Let the base cool then place in the fridge for at least 4 hours, preferably overnight.
- When ready, churn your ice cream according to your ice cream makers directions.
- While ice cream is churning, macerate the remaining strawberries with the honey and lemon juice. Mash them up until lightly chunky and blended with the honey.
- When the ice cream is almost done, add your macerated strawberries to mix in.
- Transfer the ice cream to a freezer safe container and freezer for a couple of hours until ready to use.
Sugar Cookie Base:
- Beat together the melted butter and sugar until smooth.
- Add the egg, egg yolk, and vanilla and mix until combined.
- In a small bowl, whisk together the flour, starch, baking powder, and salt then add to the wet ingredients and mix until just combined.
- Line a 9x13 or 10x15 baking tray with parchment paper then spread the sugar cookie base on the lined tray.
- Bake for 10 minutes (do not over bake, it should seem not quite done).
- Let cool completely before assembling the sandwiches.
Assembly
- Make sure your ice cream is quite soft and pliable, but not totally melted when ready to assemble.
- When ready to assemble, take a cutting board (that will fit in your fridge) and place 2 long pieces of plastic wrap in a cross over the cutting board.
- Cut the cookie base in half and GENTLY transfer one half to the center of the cutting board (the base is fragile until frozen, so work carefully).
- Scoop your ice cream onto the cookie base and spread evenly. Gently transfer the other half of the cookie base on top. Wrap the giant sandwich tightly with plastic wrap and place in the fridge for 4-6 hours, preferably overnight.
- When ready, smash or pulse the freeze dried strawberries, rice crisps, and sugar together until you have a rough texture.
- Slice your ice cream sandwiches and then dip each side in the rice crisp mixture. Serve immediately or wrap individually and keep frozen until ready to eat.
Notes
*If you don't want to make your own ice cream, you can use 1.5 pints of store-bought strawberry ice cream.