When all else fails, eat ice cream sandwiches.

While life is pretty darn good, and New York was simply stunning out today, there are some days that just, well, stink due to unforeseen circumstances.  Today, I got a piece of bad news, which brought down the rays of sunshine that lighted my morning.

When life gives you lemons?  Ask for gluten-free flour, chocolate powder, hemp ice cream, and dairy-free butter, and make yourself a gluten-free, dairy-free, nut-free ice cream sandwich.

Whether it be the yummy food, the simple and meditative process of baking for yourself, or simply taking some time for me, I have to say that I feel much better.  It’s night, but it feels like the sunshine came back in.

Yes, these ice cream sandwiches are that good!  Or I am just that obsessed with food.

Either way, check out what your taste buds have been missing this summer, and I hope it brings a little smile to your Bubble Child face the way it did to mine:

Mint Chocolate Chip Ice Cream Sandwich

Gluten, dairy, corn, and nut-free

Cookie exterior

¼ cup Earth Balance buttery stick (1 stick), softened

1/3 cup agave nectar

1 egg

1 tsp. pure vanilla extract

¾ cup gluten-free oat flour

¼ cup brown rice flour

2 tbs. unsweetened cocoa powder

1 tsp. baking soda

1 tsp. xantham gum

pinch salt

Ice cream interior

1 pint Tempt Mint Chip hemp ice cream

Preparation time: 5 minutes

Cook time: 10-12 minutes

Yields 6 ice cream sandwiches

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine Earth Balance and agave nectar.  Mix in egg and vanilla.
  3. In a separate small bowl, combine oat and rice flour.  Mix in cocoa powder, baking soda, xantham gum, and salt until evenly combined.
  4. Add dry ingredients to wet ingredients, combine thoroughly, and then separate into 12 balls.
  5. On a lightly greased baking sheet, evenly spread out the balls, and press flat.  Bake for 10-12 minutes, or until the center is not gooey.
  6. Remove from oven, and let cool for at least 5 minutes so that it doesn’t melt the ice cream too much.  Scoop as much ice cream as your heart desires on top of one cookie (I use about 2 tbs. per cookie!) and top with another.
<–I mean, who wouldn’t feel better after consuming those on a table that looks like that?  Thank you, happiness on a plate.

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Filed under dairy bubble, gluten bubble, nut bubble, recipes

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