I Scream, You Scream...

We all scream for Ice Cream...especially when it's been blazing hot out.  Most of the nation has been under a blanket of heat, and I'm sure we're not the only ones breaking out the ice cream 2 and 3 times a day.  July is National Ice Cream Month after all.  We like to keep things fun around here, so that means pulling out the toppings carousel for sundaes.

As well as making ice cream sandwiches.

All you gluten eaters can run out and buy a box of these on sale for 99 cents, but when you keep a gluten-free kitchen, you don't have the luxury of just buying treats.  So I make them.  I started by mixing up the same batter that I used to make my Whoopie Pies.

I lined my large jelly roll pan with parchment paper, buttered the paper, and spread out the batter.

I baked this in a 325 oven for 25 minutes.  I then cut the sheet into sandwich sized bars with my pizza cutter, and cleaned up the edges with a knife.

I pricked holes in the rectangles with a fork.  Keep a dish of hot water to dip your utensils in, so that the partially cooked batter won't stick to them.

Put the tray back into the oven for 10-15 minutes.  When you remove the tray, let them cool completely before making the sandwiches.  I cut a few mini sized bars for those of us watching our calorie intake.

Set your ice cream on the counter to soften for 10 minutes, before making your sandwiches. 

Put them in the freezer to harden up before serving.  The cake parts will still be soft, but the ice cream will be just right.  Here's one of the mini-sandwiches.

I don't even bother wrapping these up, because they don't last for more than 24 hours in the freezer before being gobbled up.

Thanks for popping in and baking with me.  I'm linking up to Home Stories of A to Z's Tips and Tutorials Tuesdays.