Ice Cream Sandwiches

Ingredients:

Gluten free chocolate sponge:

45g sunflower oil

45g dark chocolate (60-70%), chopped

3 eggs

115g caster sugar

70g plain gluten free flour

15g cocoa powder

1/2 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp salt

No-churn vanilla ice cream:

200g double cream

160g sweetened condensed milk

2 tsp vanilla extract

Method:

1. Gluten free chocolate sponge: Preheat the oven to 160C Fan. Line a 10x15-inch rimmed baking sheet with baking paper.

2. In a heat-proof bowl above a pot of simmering water, melt the oil and chocolate together until the chocolate has fully melted. Set aside to cool until warm.

3. Whisk the eggs and sugar together until pale, thick and fluffy. Combine the melted chocolate mixture.

4. Sift together the gluten free flour blend, cocoa powder, Xanthan gum, baking powder and salt. Add the dry ingredients to the chocolate-egg mixture and whisk well for about 15-30 seconds.

5. Transfer the batter into the lined baking sheet and smooth it out into an even layer.

6. Bake for about 8-10 minutes. Allow the sponge to cool completely in the baking sheet.

7. No-churn vanilla ice cream: In a large bowl, whip the cold double cream until you get firm (but not stiff) peaks. Add the condensed milk and vanilla bean paste. Whisk again until you get soft peaks.

8. Assembling the ice cream sandwiches: Line an 8-inch (20cm) square baking tin with parchment/baking paper, aluminium foil or plastic wrap/cling film. Cut out two large sponge squares that fit the baking tin. Place one of the sponge squares on the bottom of the lined baking tin.

9. Spread the no-churn ice cream mixture on top and smooth it out into an even layer. Place the other sponge square on top, pressing down gently to adhere it to the ice cream mixture.

10. Cover with cling film and freeze for any least 6-8 hours or preferably overnight. Cut the frozen ice cream sandwich slab into the individual portions.