Gluten Free Ice Cream Sandwiches

A  2qt carton of ice cream

1 1/4 cups Pancake and baking mix

1/2 cup Dutch-process cocoa powder or all-purpose baking cocoa

If using commercial baking mix, add 1 Tablespoon psyllium husk

1/4 teaspoon salt

1 cube (1/2 cup) butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2/3 cup half and half

Preheat oven to 350°

Line a jelly roll pan with parchment paper and lightly oil

Whisk together the baking mix, cocoa, and salt

Combine butter and sugar in mixer bowl and beat on high speed until creamy.  Scrape sides of bowl and add vanilla.  Beat again until somewhat fluffy (lighter colored).

On low speed add half the flour/cocoa mix and then the half and half.  Beat in remaining flour, scraping the bowl between each addition.

Spread the batter thinly on the prepared parchment paper.  It will be thin, but it should completely cover the pan.

Bake 8-10 minutes until it is no longer shiny, but don’t over bake, it will get hard.  Remove the pan and cool for 10 minutes.  Prick the top of the cookie evenly with a fork to make the pattern on the outside of the sandwiches.  Place the pan in the freezer for an hour.

Remove the cookie from the freezer.  Trim the edges and cut in half. Gently turn the cookie over on the tray so that the side with the pattern is on the bottom.   Remove the ice cream from the freezer and peal the cardboard away from the sides.  Using a large knife, slice the ice cream about ½ to 1 inch thick.  Layer the ice cream slabs on one of the cookie slabs. They should be touching and completely cover the cookie.  Trim the ice cream as needed to fit.  Place the second cookie on top of the ice cream and gently press down to stick the sandwiches together.  Using the large knife, cut the sandwiches into the size/shape you want.  Put the tray back in the freezer for at least 1 hour.

When the ice cream sandwiches are frozen, wrap each sandwich in plastic and then place in an airtight container.  Eat within 3 months.