My quest to develop a gluten free ice cream sandwich took much more time than I expected. I first tried to adapt my own moist Gluten-Free Dairy-Free Chocolate Cake recipe. I just left out the leaveners. However, it turned out very gummy and too chewy. In my search to adapt a gluten ice cream sandwich recipe, all recipe fell short of my expectations by viewing their photos. I couldn’t even turn to Martha Stewart or Joy of Baking, two of my favorite cooking sites.
Leavener or No Leavener
I felt that perhaps my original chocolate cake recipe was the way to go, but with a bit of leavener. So, I thought I would leave out the baking powder and just used the baking soda. To be sure this was the way to go, I did a bit of research on Klondike and Nestle ice cream sandwich ingredients, and sure enough, they include baking soda! I added too much the first time, but now this recipe is just right.
Corn Syrup Substitute
I also noticed they both include corn syrup. Brown rice syrup makes a great substitute for corn syrup. This made total sense to me as it prevents the cookie/cake from crystallizing once frozen and makes it soft and chewy.
The Key to Commercial Brands
To make them similar to the commercial brands I would have had to use Expandex, a gluten free, modified tapioca starch. However, I wanted to use ingredients you all can easily obtain. For those who already have some on hand, just replace 1/4 cup of the tapioca starch in my flour blend recipe with Expandex.
Some brands also include soy lecithin, but egg yolks naturally contain lecithin. So, that was easily handled.
The Ice Cream
After experimenting, I ran out of vanilla ice cream and had to make some homemade ice cream. I went the chocolate route this time. Adding xanthan gum or guar gum to ice cream prevents ice crystal from forming and provides a chewy texture. I had experimented with this once before, but my ice cream still had ice crystals once frozen. So, this time I doubled the amount, 1 teaspoon per quart of custard. Using plenty of heavy whipping cream versus milk also helps prevent ice crystals from forming. It turned out awesome! I’ll post the recipe tomorrow.