My celiac son and I missed ice cream sandwiches, until I realized how easy they are to make! What’s nice about this recipe is that the cookie is gluten & dairy free and then you can pick the ice cream that is best for your family. I usually use a few different flavours and dairy free options … and then everyone is included in this summer favourite.
I have experiment with a few different ways to make the ice cream sandwiches. The molds are the easiest. My second choice is the circles on the parchment paper. You can read the three options below. Pick which one suits your fancy!
My little nephew, who is also a celiac, said, ‘Aunty, if I could write on your website I would tell everyone these are sooooo good!’ 🙂 xo Hope you give them a try, and that your gluten and/or dairy free family and friends enjoy this treat.
Add the butter, sugar, salt, baking powder and vanilla to your electric mixing bowl. Beat well.
Slowly add an egg yolk to butter mixture, one at a time.
Slowly add the dry mixture. Combine well. The dough will be very thick.
Carefully add hot water, stir very slowly until mixed in, be careful not to burn yourself. Then beat for 5 minutes. Batter will be very smooth.
To make the cookie you have a few options. You can use the mold, see below on where to get. It comes with a tool to spread the dough into the mold. I baked at 375 F degrees for 10 minutes.
2nd option is to spread the dough on a parchment lined cookie sheet and cut out with circle cutter once baked. I baked at 375 F degrees for 15 minutes.
3rd option is to draw circles on a parchment piece of paper and put a scoop of dough onto each circle and spread dough out to fill the circle. I baked at 375 F degrees for 8 to 10 minutes.
For the ice cream part of the sandwich, you can use dairy free or regular ice cream. If you have the ice cream sandwich mold, you fill the ice cream portion of the mold with the tool and then put it into the freezer and let it set. OR you can read below in the notes on how you can make circle ice cream discs. The discs requrie a deep circle cutter (see below).
Once you have made your cookie and ice cream discs, put a cookie on each side of a disc and set on a parchment lined baking sheet and freeze your 'sandwiches'. If you are using the mold, then freeze once assembled. Leave the sandwiches in teh freezer for about 1-2 hours to make sure firm.
If using a mold, once they are set you can peel off the outside of the mold and gently push out the ice cream sandwiches.
I lay a piece of saran wrap on my counter and then wax paper ontop of that.
Then wrap each ice cream sandwich individually in wax paper and use the saran wrap to make it tight. I then place in a ziploc bag or container. Work quickly so they don't melt!
Label flavors and which ones are dairy free. Then freeze.
Take out one at a time, when you want to enjoy. We take these when we go camping. I throw a few in our trailer freezer, it's a nice treat if the campground shop doesn't have anything gluten or dairy free!
If you would like my 1:1 GF Flour Blend, you can get the video and recipe card here…If you are not using my flour, please check your flour blend to see if it has Xanthan Gum or Guar Gum. If it does, omit the Xanthan Gum in the recipe as my flour does not have. A store bought 1:1 that I have used and turns out well is Kinnikinnick’s. If you need Xanthan Gum and can’t find locally, you can purchase onlineIf drawing circles and spreading dough, a scoop makes your life much easier and each cookie will be exact. I used my medium sized scoop.You can make ice cream sandwiches using a mold. I have this mold and they really do look like they are store boughten, when you are done. You can try to find one locally or buy online by clicking mould These are the ones I made … they look store boughten!OR you can spread the dough onto a baking sheet and cut out the baked cookie dough with circle cutters once the dough has cooked. I use these deep cutters, as they work well for cutting out the ice cream. There are two ways to cut the ice cream circles.
You can soften ice cream and spread it into a cake pan. Then freeze the ice cream. Take it out and use the deep circle cutters to cut out the ice cream. Then place the circles onto a parchment lined baking sheet and put back into the freezer. I filled a cake pan with ice cream and then used my deep circle cutter to cut out the ice cream. I have also softened ice cream and scooped it into the circle cutter and easily made a sheet of ice cream circles. Then put these circles into the freezer to ‘set’.
Soften ice cream. Place deep circle cutter on a parchment lined baking sheet. Scoop ice cream into circle cutter. Use a spoon to flatten the ice cream smooth, then slip off the cutter. Repeat as man times as necessary. This way is faster and easier, in my opinion. You can also use different flavours and types of ice cream (like dairy free).
Are you thinking about what you will do for Father’s Day next weekend? How about a picnic in a park, your backyard or by a lake? What about a hotdog roast or a BBQ? Whatever you choose, I’m sure he will love it … as he is spending time with the one’s he loves. If you need the picnic to be gluten free, here is a few ideas …
If you choose a hotdog roast or a BBQ, here is a nice salad to go along with it. It travels well and can be made ahead.
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How about a simple Apple Crumble for dessert? It is not hard to make and I know my Dad and Husband both love. If you are rushed for time and don’t have time to peel and cut apples … throw some frozen fruit in the pie plate instead and it will taste fabulous!
1/2 cupButteror Substitue for Dairy Free if preferred
Place peeled, cored and sliced apples into a pie plate. Fill sliced apples to the top of the plate. Depending on the size of your pie plate and the apples, you wil need approxiamtely 8 to 10 apples.
Measure all the dry ingredients into a bowl and stir well.
Take cold butter from the fridge and cut it into small pieces on top of the dry ingredients.
With your hands rub the butter into the dry ingredients with a rubbing motion until the larger cubes of butter have disappeared and the flour mixture is now crumbly.
Take the crumbled mixture and sprinkle it on top of the apples.
Bake in a 350 F degree oven for 45 minutes.
You will know the crumble is done when the apples are soft and the top of the crumble is golden.
Serve warm. Enjoy!
Some celiacs can not tolerate any oats … if that is you … then just use rice flour instead of oat flour and quinoa flakes instead of oats.If you are a celiac, oats are contaminated with gluten. Therefore you need to ensure to have certified gluten free oats. You can find them in your local grocery store or health food store. If you have trouble finding, you can also order online Enjoy!
These cupcakes are FUN for a school party, birthday party or just a little gathering. They are so easy to make!
You do not have to be a wonderful baker to be successful with these, as you use a gluten free cake mix and add some extra ingredients. You don’t have to tell your guests that you used a mix … they will just think you are amazing!
The cupcakes are moist and they are are hit with my celiac son and non celiac daughter.
My teen daughter LOVEs to decorate cakes and cupcakes. She will show you how to decorate these Cookie Monster cupcakes in a video demo. Click on the link below and get a video demo on how to make and decorate these EASY cupcakes.
Watch the demo whenever it works for you and at the end you will have a recipe card for the cupcakes and buttercream icing. Hope you have fun making some memories with your celiac or gluten sensitive loves.
When the days get warmer and longer, I love trying some new BBQ and salad recipes.
Here are a couple of cookbooks that I am enjoying this spring. I have them on my kitchen table and I have tagged many recipes that I want to try. The books have given me some fresh ideas for this spring and summer, sometimes we all need some fresh ideas! We’ve tried some salad rolls, marinades/BBQ ideas and many different salads. Most of the recipes are gluten free or can easily be made gluten free in these books. Check them out if you need a new idea (just click on the book).
This is one of my favourite gluten free baking cookbooks … I think it’s a must have!
If you are BBQing on a grill that could have had gluten on it … this mat keeps your food safe from cross contamination. Plus, it still leaves grill marks! We take this when we vacation or visit family and friends.
During the summer, a regular meal around our house is a salad, BBQ’d meat and a baguette dipped in oil and vinegar. If you would like to learn how to make my gluten, dairy and egg free baguette … it is in this bundle.
Hope you find some new recipes for this spring and summer to enjoy with your family and friends.
My Gramma and Mom made this dessert regularly throughout my growing up years. Definitely a taste of home. It is very easy and tastes great. When our son was first diagnosed celiac, the first dessert Gram made for him when he came to visit … was this one!
My hubby is a diabetic, I could make this dessert with diet JELLO. Yet, he is also dairy free. It gets a bit complicated make it dairy and sugar free, therefore, the kids and I eat this dessert and just give him fruit. He’s happy and so are we … more for us to eat!
A few years back, I started making this dessert when we go camping. I use mason jars and layer the dessert in the jar. Each person gets their own ‘dessert jar’ for the camping trip. The kids love being able to eat a spoonful and then put on their special lid and eat more later. It’s become a little tradition that is very easy and fun! If you have mason jars, they work well. I think these lids are great, as they come in two sizes and fit whatever size of jar you pick. Each person has their own color and it’s easy to keep everyone’s dessert straight!
Whether you make it for camping, company or just a normal day. I hope you enjoy it on a hot summer day.
Pour Jello powder into a bowl. Add Boiling water and stir until powder is completely dissolved. Then add the ice cubes and stir for 3 mintues. Remove any cubes and set jello into the fridge. It will set fast, you want it to be thickening but not set.
Add the melted margarine to the gluten free graham crumbs. Stir until well combined. The crumbs should stick togther if you pushed together in your hand. Set a couple of tablespoons of this crumb mixutre to the side. The remainder spread evenly on the bottom of a glass 9×13 pan. WIth your hand push the crumbs into the bottom of the pan.
Whip the cream in your mixer, until it is thick like whipped cream. Put most of the whipped cream into the JELLO bowl. Leave 1/2 cup of whipped cream in mixing bowl.
Stir the whipped cream into the JELLO, be gentle and mix sparingly. Pour this JELLO/Cream mixture evenly over the crumbs in the 9×13 pan. Sprinkle the crumbs, that you had set to the side, evenly over the top. Place plastic wrap over pan and place in the fridge to set.
Add the 1 tablespoon of sugar to the whipped cream that you left in the mixing bowl. Beat for a few seconds and then put into a container, cover and put into the fridge. Use this whipped cream to top the dessert, just before you serve it.
Cut the JELLO dessert into rectangles and serve with whipped cream. You can sprinkle fruit on top of dessert, if you wish.
I use to buy Gluten Free Graham Crackers, but now I just buy the crumbs. It is far easier and faster. If you can’t find them in your local store, you can order them online. I usually use Kinnikinnick’s. You can click on box to order online.
2CupsMy 1:1 FlourIf you use a diffrent 1:1, if it has xanthan gum or guar gum do not add for this recipe. As my flour does not have.
1 3/4teaspoonsBaking Powder
1teaspoon Xanthan Gum
Grease loaf pan, set aside.
In a bowl, measure the flour, soda, baking powder, salt and xanthan gum. Whisk well.
In your Kitchen Aide Mixing Bowl, pace the room temperature egs, oil, milk, cream, lemon juice, zest and xanthan gum. On low speed and paddle, beat for 30 seconds.
Add the whisked dry ingredients to the wet and beat for 1 minute. Scrape sides and beat for 30 seconds. Pour dough into greased loaf pan and let sit for 15 minutes.
Heat oven to 350 degrees F. Bake for 40-50 minutes. Let the loaf sit in pan, on cooling rack, for 10 minutes. Then take a thin skewer and poke many holes all over the top of the loaf. Pour prepared glaze slowly over top and they glaze will soak into holes. Let it sit in the pan an additional 10 minutes then carefully take out and let it cool longer on rack. This loaf can be eaten warm or cooled. Enjoy!
As loaf bakes, make this simple lemon glaze.
Stir together 1/2 cup icing sugar and 50 grams lemon juice (fresh squeezed).
I use a digital scale to measure many of my ingredients. The reason for this, is if I said the rind of a lemon … you will have a different amount each time based on the size of the lemon. I find it tastes best with my flour blend. You can get it at this link. I also like Kinnnkiinnick’s, but if you use this blend do not add the Xanthan Gum in recipe. If you need Xanthan Gum and can’t find in your local store, you can get it delivered to you from online.If you want to learn tips and techniques to make great muffins and loaves, you can download my muffin e-cookbook. Plus you will get my family’s favourite muffin recipes.
When we first started camping with a diabetic, dairy free, two celiacs and two ‘non’ celiacs, in our trailer, it seemed like a chore figuring out what to eat and how to cook for everyone… and not get ‘glutenened’! I truthfully found it complicated and a lot to think about.
In the beginning, when we went camping with friends or family, it got even more stressful for this celiac mom. We would sit around the fire and everyone would bring out the smore stuff. An activity that use to be fun and didn’t require any thought, I now felt like I was constantly worrying about my celiac son getting cross contaminated or feeling left out of traditions if he didn’t participate. Everyone’s hands touching the graham crackers and then putting their ‘glutened’ hands into the marshmallow bag … was unsafe and gluten just seemed to be EVERYWHERE!
It was a celiac’s nightmare, but HOW could I let me little celiac participate and feel like he was part of everything AND stay healthy? Well, let me tell you that I now have an over 6 foot tall teen who does not stress AT ALL about smore’s. He enjoys the fire, smores, camping, family, friends and the outdoors and doesn’t worry about the gluten at all! I’m so thankful that it didn’t stay stressful.
So, if you are stressed and don’t know how to handle camping with a celiac, here are a few tips that my family does. Maybe it will help you relieve the stress and just enjoy the adventures;
We told him that everyone else around the fire does not have to worry about gluten, it is your issue and you need to watch and ensure things are safe for you. If it’s not safe, don’t eat and enjoy the people…. because it’s the people around the fire he would remember more than the smore’s! Yet, we also told him to bring his own food so that he could participate in any activity.
I open the marshmallow bag before we ever leave to go and put a few for my son (and myself!) in a ziplock bag. I label it with his name. This means he does not have to watch sticky gluten hands going into a shared bag .. he knows that the ziplock is safe. I label it with his name instead of ‘gluten free’ … as many people don’t have a problem eating a gluten free marshmallow and will eat out of the separate bag. If it has his name, they realize it is his and don’t touch. Simple … but it works!
I use to bring graham crackers for my daughter and gluten free graham crackers for my son. Now, I just bring gluten free graham crackers for our family. No way to get gluten when it is just our family eating smore’s. Our daughter eat’s other peoples graham crackers, if we are with friends or family, if she wants to. I keep gluten free chocolate in our trailer fridge and our kids can get it anytime for smore’s.
Other Tip’s for Camping With a Celiac
Cook some things ahead in your own kitchen. You don’t have to worry about sharing pans, if you cook some things ahead.
For example, we like taco salad when we are camping. I cook the taco meat ahead of time and freeze it. It’s very easy to warm up when we want to eat and everything else doesn’t require cooking or sharing pans. Therefore, no risk of being sick.
I cook the bacon before we leave and then freeze it. When we eat breakfast it is easy to warm up and no risk of being contaminated … it also is far less messy!
Washing dishes is not the safest, if there is gluten, when camping. If you have gluten in your trailer, I would suggest washing the gluten dishes last and then changing the dish cloth and towel after washing dishes. BUT what is even better is to just limit the gluten completely.
In the beginning I wouldn’t allow my non-celiac daughter to have those fun cereals for camping because I didn’t want my celiac son to be sick. She never complained, but I realized it wasn’t fair. So, she now gets fun cereal when we camp and she uses a paper bowl and spoon and throws them out immediately.
If we have hamburgers or hotdogs, the non-celiacs get regular buns but we cut them outside and they get a paper plate that gets thrown out immediately. This system works for us and we have never been sick.
When my son was younger, I would put some gluten free ice cream cones in our trailer. If we stopped for ice cream somewhere, he could have a cone. I have since stopped doing that, as we never really used them because he was fine with a cup and didn’t really care. It is an option, if your child feels left out.
If you have a trailer with a freezer, throw some popsicles and ice cream in. If the campground has a shack with treats and nothing is safe for your celiac, they know that they can come back and get something from the trailer.
I always bake some gluten free cookies and muffins and throw them in the freezer, they are easy to grab if needed.
I also have a small red & green cutting board and red & green colander. If we ever have tortellini or need to cut something with gluten, I use the RED item. I picked red for gluten … as it is unsafe and we never use this item for gluten free items. If I can’t wash the ‘red’ item safely … I simply put it in a bag and tuck it away to wash in my dishwasher when I get home.
We normally make our own homemade pancakes, when we are home. When we camp, we buy store bought. I have used many brands and like them. Yet, we found one that has two individual bags inside the box. It is fabulous as you don’t have to measure when you are camping! You simply dumb a bag in a bowl and add a couple ingredients and you are good to go! They also taste great!
Now, camping is very simple and not stressful at all! It’s nice to have fun and not worry about getting cross contaminated. So, I thought I’d share a few things that my family does … and hopefully it sparks some ideas for you and your family to have a fabulous time making memories and NOT worrying about the food.
If you also have dairy and egg intolerances, many of the recipes are not only Gluten Free but also Dairy and Egg Free. Check out the list below to see what is also dairy and egg free.
There are important tips, techniques and skills with gluten free baking. Come into my virtual kitchen, pull up a chair and learn some skills to make you a better gluten free baker. These skills can be transferred to other recipes for years to come. Each recipe you will receive a video demo that you can watch at your convenience and a recipe card. Both the video and recipe card will stay on your dashboard indefinitely. Sign up and get 25% off today and watch this weekend or months from now … it’s not going anywhere!
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I had a friend ask me ‘WHY’ recipes call for Xanthan Gum. She said that she always just left it out of her recipes in the past, as she didn’t know what it was. Since she had the question, I thought others may as well.
My friend who has left the Xanthan Gum out, will have baking that is crumbly and falls apart. Gluten is like ‘glue’ and it binds the baked good together. With gluten free baking, you need to have a binding agent. Xanthan Gum, guar gum or some sort of binding agent is necessary in gluten free baking. Some 1:1 gluten free flours already have a binding agent in them, and some don’t! So, you need to read the label and add if the 1:1 flour does not have it already added.
My 1:1 flour blend does not have any binding agent. The reason I leave it out is so that I can add as much or as little as I like depending on what I am making. Some of my baking I use a ‘paste’ of chia and psyllium husk in place of Xanthan Gum, to act as the binding agent. My cinnamon buns are an example of this. I personally like using the chia mixture as it adds nutrients and fibres while it does it’s job!
If you have a question about gluten free baking, I will ‘chat’ on the LAST Wednesday of each month, to try to answer everyone’s gluten free baking questions. If I don’t have the answer, I will direct you in the right direction. Just submit your question here ….
1 1/2cupsMy 1:1 Gluten Free Blend or use Kinnikinnick's
1cupGluten Free Oats
1/4teaspoon Xanthan GumIf using Kinnikinnick's Blend omit Xanthan Gum
1/2cup Chocolate ChipsCan use Carob Chips if can't eat chocolate
With a fork, mix all wet ingredients in a bowl and set to the side.
Measure the dry ingredients into a second bowl. Use a whisk to mix well.
Pour the wet ingredients into the dry and mix well.
Fill Muffin Cups with dough. I use a scoop to make it fast and easy. Plus, my husband is a diabetic and counts carbs. Each muffin is exactly the same size so it is easy to calcualte carbs.
I put two to three chocolate chips on top of the muffins, before I bake.
Bake at 400 degress F for 20 -25 minutes.
If you are a celiac, not everyone can tolerate gluten free oats. If you can tolerate oats, this brand is easy to find or click on bag to get it online.If you can’t, you could substitute oats with quinoa flakes. My flour recipe you can find by clicking photo belowor you can get Kinnikinnick’s flour at your local store or online by clicking boxXanthan Gum can be found in grocery or natural food stores. If you have any trouble finding it, here is a link to find it online.I use scoops to measure dough into my muffin tins, it makes it quick and less messy. Plus, I can calculate the carbs easily for my diabetic hubby and they are the same each time I make them. I have a muffin e-cookbook that has a page of tips and techniques to make any muffin recipe better. It also gives you all of my families favourite muffin recipes. Click on the book, if you would like to download.Enjoy!