Gluten Free Dairy Free Chocolate Cookies
- ½ c Earth Balance or other butter flavored non dairy substitute
- 1 c granulated sugar
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- ½ c unsweetened cocoa powder
- 2 c Carol's Amazing All Purpose Gluten-free Flour – or gluten-free flour blend of your choice (add ½ tsp of xanthan gum if flour blend does not contain)
- 1 tsp baking powder
- 1 pinch kosher or fine sea salt
Gluten Free Dairy Free Cherry Ice Cream
- 1 – 16 oz jar maraschino cherries
- 2 cans full fat coconut milk – cold (refrigerate or put in freezer until cold))
- 1/3 c agave (or sugar)
- 2 tsp pure vanilla extract
- Pinch kosher or fine sea salt
Directions - Gluten Free Dairy Free Chocolate Cookies
In the bowl of an electric mixer (preferably fitted with a paddle attachment) cream together the Earth Balance and the sugar on medium high speed for 2 – 3 minutes or until light and fluffy. Add the eggs, one at a time, mixing well and scrapping down the bowl after each addition. Add the vanilla extract and mix well.
In a separate mixing bowl whisk together all the dry ingredients.
Turn the mixer on low and slowly add the dry ingredients to the creamed mixture. Mix until just blended. Take a rubber spatula and scrape the sides and bottom of the mixing bowl to finish blending all the ingredients. Scrap the dough onto a piece of plastic wrap, wrap it up and refrigerate it for at least one hour. The dough will not get really firm as if it had been made with butter; it will still be a little soft.
Preheat oven to 350°F. Line 2 baking sheets with parchment or Silpats.
Place a piece of plastic wrap about 18 – 20 inches long on a work surface. Place the dough in the center and cover with another piece of plastic wrap. Roll the dough until it is about ¼ inch thick.
Cut out dough with a cookie cutter. Gather scrap, re-roll and cut out more if necessary. Carefully transfer cookies to prepared sheets with a spatula. Bake for 8 – 10 minutes. Let cool completely.
Directions - Gluten Free Dairy Free Cherry Ice Cream
Line a rimmed jelly roll pan with plastic wrap.
Drain the maraschino cherries reserving 1/3 c of the syrup. Dry the cherries with a paper towel and coarsely chop.
Put the cold coconut milk, reserved cherry syrup, agave and vanilla in a blender. Process for 2 – 3 minutes until smooth and frothy. (If your blender is not very big you can do this in two batches.) Pour into an ice cream maker and process for about 20 – 30 minutes or per the manufacture's directions. During the last 2 or 3 minutes of processing add the chopped cherries.
Spread the ice cream evenly onto the prepared jelly roll pan in a thickness of 1 – 1 ½ inches. Depending on the size of the pan the mixture may not take up the whole pan; that is ok. Put in freezer and freeze until firm, at least an hour.
Cut the ice cream using the same cookie cutter as you made the cookies with.
Alternately you can just put the ice cream into a freezer proof container with a lid and let it harden up for about an hour them scoop the ice cream placing one scoop of ice cream between two cookies and gently pressing down.
To assemble place the ice cream between two cookies and gently press. Can be stored in the freezer for up to a week, wrap with plastic wrap or store in a freezer bag.