Ice Cream Sandwiches With Frozen Yogurt.

I first posted this recipe on my Napa Farmhouse 1885 blog back in 2011. The frozen dessert was featured in a special issue of the now defunct magazine Everyday Food. Back then, gluten free recipes were just starting to become popular. Since then, I have made the delicious almond flour cookies numerous times and served then with everything from fresh fruit and caramel dipping sauce to a side for pudding. But my favorite way is filled with frozen yogurt. Of course, you can use the more traditional ice-cream, but the frozen yogurt just sounds healthier, right?

Ice Cream Sandwiches scream summer to me. Honestly, they can be made year round but when the weather is hot, and the sun is shining, nothing is more cooling and refreshing than this dessert. Even better, the cookies are a snap to make and, once they are baked, the recipe is as simple as spooning best quality frozen yogurt between two cookies, sandwiching them together and eating. For a more indulgent dessert, dip half the cookie into caramel or chocolate sauce and serve. Enjoy!

Ice Cream Sandwiches With Frozen Yogurt
(From Everyday Food)
(makes 12 sandwiches)

For the almond shortbread cookies:
1/2 cup almond meal flour
1/2 cup plus 2 tablespoons brown rice flour. plus more for rolling
3 tablespoons cornstarch
2 tablespoons tapioca starch
1/4 tsp sea salt
1/4 cup (1/2 stick) unsalted butter, room temperature (**I used vegan butter, earth balance brand)
1/2 cup granulated sugar (I used 1/3 cup organic coconut sugar)
1 tsp pure vanilla extract
1 large egg yolk

For the yogurt:
Purchase a best-quality frozen yogurt in the flavor(s) of your choice.  I made 1/2 of this recipe with chocolate frozen yogurt and 1/2 with black cherry.
chocolate or caramel sauce if desired.

Directions for the cookies:
In a medium bowl, whisk together flours, starches, and salt.  In a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes.  Add vanilla and egg yolk and beat until combined, scraping down the bowl as needed, 1 minute.  With the mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky).  Form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.

Preheat oven to 350 degrees.  On a lightly floured work surface, roll out dough to a 1/4-inch-thick round.  With a 2 1/2 inch fluted cookie cutter (or any shape you like) cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scraps if necessary).  Freeze 15 minutes, and then bake until cookies are lightly golden, 10 to 12 minutes.  Let cool completely on sheets on wire racks, 20 minutes. (to store, transfer to an airtight container at room temperature, up to 3 days)  To serve, transfer frozen yogurt to the refrigerator to soften, 20 minutes. Scoop 1/4 cup of the frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies. Serve immediately.  If desired, dip into chocolate or caramel sauce, set on a waxed paper lined cookie sheet for 2 minutes in the refrigerator to harden and then serve.

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Frozen Desserts. Do you have a favorite frozen dessert recipe? Please share in the comments section of this post. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie's Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

best,

diane

napa farmhouse 1885

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California Girl in Taos

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