Sweet Serendipity – Gluten-Free Ice Cream Sandwiches
Thanksgiving marks our first major holiday as a married couple. For the first time we will be holding court and hosting Thanksgiving dinner at our house in Tennessee. when it comes to cooking a Thanksgiving Feast, this ain’t my first rodeo. In fact, I would have to think long and hard to remember a time when I wasn’t involved in cooking the family’s holiday dinner. With only a single guest attending our holiday feast this year, this may just be the smallest crowd for whom I have prepared a Turkey day dinner. But, nonetheless, a softly humming worry has been creeping into my mind.
I fret that I have neglected some monumental detail in my meal plan, that the bird will never defrost, or that it will be done hours before the other dishes have come together. I worry that I will forget that the turkey needs to be brined, or that I will neglect to set a timer and my side dishes will burn to a crisp. I stress over thoughts that my cranberries will be impossibly tart, that the parsley will be acrid and bitter. The mind, when left to its own devices, has this amazing ability to wander off, beyond the edge of reason – instilling in us an irrational fear of the virtually impossible and entirely improbable events we are sure will befall us.
You see, ladies and gents, the Turkey wasn’t frozen to begin with. Cranberries are cranberries and will be sour when they want to be, it is part of their bitter-sweet charm. Like all dinner parties, the secret to success, lies, not in planning for the worst, or even for the best, but simply in the planning itself. Picking dishes, that can be made entirely or partially ahead takes the pressure off of the big event. This year we made a rosewater scented nougat the Monday before the event. Green vegetables can easily be blanched for casseroles a day or two before your scheduled feast. Vinaigrettes can likely be made a day in advance.
Know yourself and the way you work. Do you fret over a dry bird? Brining will give you some extra wiggle room between cooked and overcooked and will allow you to focus a bit of extra attention to the details of your side dishes. Do you wake up worrying over how you will get it all done on time? Print out all of your recipes and schedule the steps on an agenda. If any elements can be made in the days prior, note that and knock those out in advance. Check, double check, and triple check your ingredients list, physically crossing items off of your list as they make their way into your shopping cart so that nothing is overlooked or forgotten prior to check out. And if you are like me and feel short on air when you contemplate baking, have something stashed away in the event of an epic cake disaster. The recipe that follows for almond butter ice cream sandwiches may seem out of place in a thanksgiving post, but they are truly life savers in the event of a baking disaster. These little gems can be made a week or two in advance and are there to save the day if, in the heat of culinary battle, you accidentally mistake salt for sugar and your pie tastes like a salt lick. They also make a wonderful no worry dessert for impromptu guests, or for visitors with children.
The truth is, that aside from forgetting to post my pre-Thanksgiving post, the holiday went off without a hitch. Yes, the bird was done about an hour too early, and the sweet potato fries has not crisped in the oven quite the way I wanted them to. My cranberries were in fact a bit too tart, mais, C’est La Vie. I feel lucky that my my desserts turned out, period. I am sure that The French Laundry’s Thomas Keller could do better, but thankfully he wasn’t here to judge. And, just in case he happened to be in the neighborhood, I had an ace in the hole waiting on standby.
Almond Butter Chocolate Chip Ice Cream Sandwiches, Adapted from the Sprouted Kitchen Cookbook
Yield – 15 Sandwiches
113g (1/2 C) Unsalted Butter, At Room Temperature
62g (1/4 C) Turbinado Sugar
48g (1/4 C) Granulated Sugar
1 Large Egg, At Room Temperature
40g (2 TBSP) Light Corn Syrup
256g (1 C) Creamy Natural Almond Butter (Store Bought or Homemade)
160g (1 1/3 C) Oat Flour
1/2 TSP Baking Soda
1/2 TSP Sea Salt
127g Dark Chocolate Roughly Chopped
1 Pint of Your Favorite Vanilla Ice Cream
In a medium sized bowl, whisk together the oat flour, baking soda, and salt. Set aside until needed.
In the bowl of a stand mixer, cream together the butter and sugars on medium speed until the mixture turns light and fluffy. Reduce the speed to medium low and add the egg, mix until incorporated. Scrape down the side of the bowl, add honey and the nut butter and mix again until well combined. Once again scrape the bowl after this addition.
Lower the speed to the lowest setting, add the dry ingredients, mixing until barely combined (only a few seconds.) With a spatula, fold in the chocolate chunks. Turn the dough out onto a piece of plastic film and wrap tightly. Chill the dough for at least 1 hour (this can be done a day in advance.)
Once the dough has chilled, preheat the oven to 350°. Line two cookie sheets with silpat mats or parchment paper. With a spoon or small ice cream scoop roll the cookies into 1.5 inch balls and place on the prepared cookie sheets. These don’t flatten too much so after placing the ball on the tray use your palm to flatten them slightly. Space the cookie dough discs out with at least 1.5 inches between them. Bake the cookies in the preheated oven for 8 to 10 minutes, rotating the sheets half way through to ensure the cookies bake evenly.
Once the cookies have baked transfer the silpat or parchment sheets to a wire rack to cool. Cool the cookies completely. Once chilled to room temperature transfer the cookies to the freezer for 20 minutes so that the ice cream, when added, wont melt.
At the 20 minute mark, remove the ice cream from the freezer and allow to soften for about 5 minutes. Using a small ice cream scoop, place rounds of ice cream on a cookie and sandwich with a similarly sized cookie pair. Place the cookies on a plate in the freezer to firm them up before wrapping them in waxed paper. The cookie parcels look particularly cute when tied with kitchen twine. These will keep in the freezer for up to one month, if they even last that long.
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