Friday, July 24, 2015

Gluten Free Icecream Pie (Plus a recipe for Gluten Free, Egg Free, Double Chocolate Cookies!!)

Make double-chocolate cookies:
Cream together:
1 cup margarine or softened butter
1 cup white sugar (can be substituted with baking Splenda or Sweet-n-Low)
1-1/2 cups brown sugar

1-1/2 teaspoon vanilla extract
1 teaspoon salt
1 large baking bar of semi-sweet chocolate, diced
1/2 cup baking cocoa
3 tablespoons applesauce
1 tablespoon baking powder
3 tablespoons oil

Stir in until everything is mixed together:
3 cups gluten free flour:
  2-1/8 cups white rice flour
  1/2 cup brown rice flour
  1/4 cup corn starch
  1/8 cup potato starch 

Bake at 375 degree preheated oven until they are done. Make sure that they do not burn. (Gluten free, egg free cookies are always a little extra moist when first removed from the oven, so just let them cool before dealing with them.) If there are cookie crumbles leftover, just oil the sides of the dish and press them around the sides. 
When cookies are cooled, crumble them onto a freeze-able 9 to 10 inch round or rectangular dish. Pack them down evenly until they form a crumble crust. 
For the icecream, you will need about a half to one gallon to have enough on hand.
Pack the icecream into the dish until the dish is full of icecream. Flavor of icecream can be anything that tastes good with chocolate; however, Neapolitan icecream and chocolate chunk icecream are the best. Squirt chocolate syrup in pretty pattern over the icecream. Cover well with lid that protects from freezer burn. 
When icecream is firm enough, your wonderful dessert can be served!

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