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Gluten-free choc-peanut ice-cream sandwiches
Gluten-free choc-peanut ice-cream sandwiches
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Gluten-free ice-cream sandwiches with clever ingredient swaps.
Ingredients:
  • 175g butter, softened
  • 225.00 gm firmly packed brown sugar
  • 1 egg
  • 83.75 gm golden syrup
  • 875.00 ml gluten-free plain flour
  • 6.25 gm bicarbonate of soda
  • 312.50 ml roasted salted peanuts, chopped
  • 100g gluten-free white chocolate, roughly chopped
  • 100g gluten-free milk chocolate, roughly chopped
  • 1 litre gluten-free reduced-fat choc-vanilla ice-cream
Instructions:
  • Preheat your oven to 170°C/150°C fan-forced and prepare 2 large baking trays by lining them with baking paper.
  • In an electric mixer, whip butter and sugar until airy. Incorporate egg and golden syrup. Blend until smooth. Sieve flour and bicarbonate of soda over the mixture. With a wooden spoon, mix until a soft dough forms. Set aside ¼ cup of peanuts. Fold in chocolate and the rest of the peanuts.
  • Shape 2 level tablespoons of mixture into balls and arrange them 5cm apart on prepared trays. Gently flatten with the palm of your hand and press a few peanuts into the center of each biscuit. Bake for 16 to 18 minutes until light golden, rotating trays halfway through. Let the biscuits cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
  • Lay half of the biscuits, top-side down. Add ¹⁄³ cup of ice cream on each. Top with the remaining biscuits. Enjoy right away.

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