Gluten-Free Ginger Crunch & Rhubarb Ice Cream Sandwiches. Go gluten-free with your next sweet treat.
Makes 8 Sandwiches
Ginger Crunch Cookies
100g unsalted butter, at room temperature
1⁄2 cup (110g) firmly packed brown sugar
1⁄3 cup (75g) raw caster sugar
1⁄4 tsp baking powder
1⁄4 tsp bicarbonate soda
1 cup gluten-free plain flour, sifted
1⁄4 cup coconut flour (you can find this in the health aisle of supermarkets)
1 tbsp ground ginger
3⁄4 cup roasted salted peanuts, chopped
1 cup crystallised ginger, chopped
2Lvanilla ice cream, softened
250g chopped rhubarb
3⁄4 cup raw caster sugar
1 tsp finely grated orange rind
1⁄4 cup orange juice
Preheat oven to 180°C (160°C fan forced). Place butter, brown sugar and caster sugar in the bowl of a standing mixer with a beater attachment, then beat for 6-8 minutes or until creamy.
Add the egg and mix until well combined. Add the baking powder, bicarbonate soda, plain flour, coconut flour, ground ginger, half of the peanuts and half of the crystallised ginger, then mix until just combined.
Place the remaining peanuts and crystallised ginger in a small bowl and mix to combine. Line three large baking trays with baking paper. Press a heaped tablespoonful of dough into the peanut mixture, then place on the baking tray. Repeat with remaining dough, ensuring you leave enough room for the cookies to spread. Bake for 15 minutes or until golden. Allow to cool on the tray for 5 minutes, before transferring to a wire rack. Set aside for later.
To make the rhubarb jam, place the rhubarb, sugar, orange rind and juice in small saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer and cook, stirring occasionally, for 8 minutes, or until reduced. Place in a bowl and refrigerate until cold.
Swirl the rhubarb jam through the ice cream and place into a loaf tin. Freeze for 15 minutes. Scoop ice cream onto half the cookies, then top with the remaining cookies to make sandwiches. Serve immediately or freeze until needed.
These ice cream sandwiches will keep in the freezer for up to a month – just store them between sheets of baking paper in an airtight container.