Cashew Butter Ice Cream Sandwiches

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Preparation info

  • Makes

    12

    Ice Cream Sandwiches
    • Difficulty

      Medium

Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

I wanted to make some ice cream sandwiches one day, but what cookies to make? I couldn’t do peanut butter, as my son, Leo, is deathly allergic to peanuts, so I decided to create a fabulous alternative: roasted cashew butter cookies. These are supremely moist and the perfect cookies for ice cream sandwiches.

Ingredients

  • 1 cup roasted and salted cashews
  • ½ cup glutinous rice flour
  • ¼ cup millet flour
  • ¼ cup tapioca flour
  • ½ cup cornstarch
  • ¼ teaspoon baking soda
  • 1 teaspoon guar gum
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter at room temperature
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • teaspoons pure vanilla extract
  • 1 quart Rum Raisin ice Cream

    Method

    Position an oven rack in the center of the oven. Preheat the oven to 330°F. Line two baking sheets with parchment paper or silicone baking mats.

    In a blender or food processor, process the cashews until finely ground.

    In a medium bowl, combine all the dry ingredients except the sugars. Stir with a whisk to blend.

    In a stand mixer fitted with the paddle attachment, cream the butter, ground cashews, and the sugars on medium speed until light and fluffy. Gradually beat in the dry ingredients until blended. Beat in the eggs, one at a time, until smooth, stopping to scrape down the sides of the bowl. Beat in the vanilla.

    Cover and refrigerate for 1 hour. Using a -inch-diameter ice-cream scoop, spoon out little balls of dough, gently roll them between your palms, and place them 1 inch apart on the prepared pans. You should have 24 cookies. Gently press the top of each mound with a fork that has been dipped in sugar. Bake one pan at a time for 15 minutes, or until the cookies are lightly browned around the edges.

    Remove from the oven and let cool for 5 minutes on the pan on a wire rack. Transfer the cookies to wire racks to cool completely.

    Line a small jellyroll pan with parchment paper. Spread the bottom of a cookie with a generous scoop of ice cream and top that with another cookie, bottom-side down, pressing it to make the cookies adhere. Place on the prepared pan. Working quickly, repeat to sandwich all the cookies. Place the sandwiches in the freezer for 1 hour to set.