Ice cream sandwiches. An experience every child should have. Unfortunately, with food allergies, food intolerances, and special diets on the rise, many children have not had the pleasure of this experience.
These Tovolo Ice Cream Sandwich Molds inspired this fun treat. They also make these molds with Holiday and Farmyard themes. So cute!
The ice cream is the easy part. We are not dairy or lactose free so we used this versatile ice cream recipe that Kelly the Kitchen Kop shared from Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. She has several flavor options there but we used the vanilla recipe, and we left out the arrowroot because we have never needed it in ice cream. This butter pecan ice cream recipe from Wellness Mama looks like it might be awesome too. If you are dairy free, you can opt for a banana base like this chocolate banana ice cream from The Nourishing Gourmet, or a coconut base like this vanilla coconut ice cream from The Nourishing Gourmet, this mango coconut milk ice cream from Nourishing Flourishing or this chocolate coconut milk ice cream from Cheeseslave. Whatever ice cream you use, you want it to be frozen pretty solid when you start to work with it.
Now for my cookie recipe. I designed this particular cookie to make the ice cream sandwich experience a possibility for more of my clients. If you are on a grain-free diet, you could definitely try your favorite nut-based or coconut-based cookie recipe. The cookie mold instructions say that soft, chewy cookies work best. I was looking to create something that would fit a specific population of my clients that need to incorporate grains and starches into their diet but have various restrictions that make this a challenge. One big consideration in the invention of this cookie is that gluten-free recipes tend to use xanthan gum to hold them together, and I am really not a fan of xanthan gum. Many people report experiencing digestive issues when they consume it. Additionally, it just has not been around long enough for me to consider it a safe food, and I would never recommend that my clients feed their children something that I am not comfortable putting in my own child. Another consideration is the fact that I like to soak my grains according to the instructions in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon and Mary Enig. According to this book, it is not necessary to soak rice because it is lower in phytates than other whole grains. These cookies held together remarkably well without egg or xanthan gum!
This post was featured at Unprocessed Fridays by Girl Meets Nourishment.
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