Monday, May 9, 2011


As the temperature rises, I start to think of ice cream sandwiches.
Presenting a favorite blot post on just that topic:

Here are two takes on gluten-free ice cream sandwiches that in the words of the Food Channel, are semi-homemade. All that's required are ice cream and cookies. But given we're talking about gluten free cookies, the right choices make for success or failure.
This sandwich is made with Food Should Taste Good non-GMO and gluten free chocolate tortilla chips. If you like sweetness with an undertone of salt, this is the bite-sized (about 1.5x2 inch) ice cream sandwich for you! Next time I'll try to make them in advance and freeze them so they're easier to handle (but given their size, this isn't a necessity).

These egg-free, gluten-free cookies are by Jo-sef, and are called Chocolate Graham Crackers, though seem more of a chocolate shortbread. I've used Breyer's vanilla for both sandwiches, and here, especially, is where a good vanilla as a foil for all this chocolate taste really shines. These thicker cookies are harder to eat than the chips, so a bowl might be needed as a back-up.

Both sandwiches are delicious, quick warm weather snacks!

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