Tigernut Ice-Cream Sandwiches

Tigernut Ice-Cream Sandwiches

This crispy, slightly salty, nutty chocolate shortbread cookie recipe delivers such better ice-cream sandwiches than store-bought – Yum Yum Yum! Every year, my husband wants ice-cream for his birthday breakfast. This year I made him some Paleo prebiotic fiber tigernut flour sandwiches to go with his ice-cream. I know that’s just what he was wishing for…ha ha 🙂

While the kids and I are strictly gluten-free for health reasons, Rob isn’t always. This year he did reduce his carb intake and notices he feels healthier gluten-free so tries to do it most of the time with us. He LOVED these sandwiches and so did the kiddos. I’m sure you will too!

Happy Birthday, Rob 🎉 🎁 🎂❤
xo Robin

Tigernut Ice-Cream Sandwiches
Print Recipe
Servings Prep Time
12 large sandwiches 1 hour
Cook Time Passive Time
7-9 minutes 1-2 hours
Servings Prep Time
12 large sandwiches 1 hour
Cook Time Passive Time
7-9 minutes 1-2 hours
Tigernut Ice-Cream Sandwiches
Print Recipe
Servings Prep Time
12 large sandwiches 1 hour
Cook Time Passive Time
7-9 minutes 1-2 hours
Servings Prep Time
12 large sandwiches 1 hour
Cook Time Passive Time
7-9 minutes 1-2 hours
Ingredients
Servings: large sandwiches
Instructions
  1. Set out your ice-cream to get soft. Line 9 by 13 inch pan with parchment paper. Have the paper overhang on the sides and tape on the bottom of the pan to secure. Press ice cream into pan and smooth top. I like using vanilla, chocolate and caramel and layering it the pan. Freeze until solid (1-2 hours).
  2. Preheat your oven to 350°F. Mix dry ingredients.
  3. Mix wet ingredients in mixer stand or by hand. Add the dry ingredients until just combined. Divide dough into 2 pieces and pat each piece into a 5-inch square. Chill until firm - 15- 20 minutes.
  4. Using parchment paper on top and bottom, roll each square dough into an 8-inch by 12-inch rectangle.
  5. Next your ready to cut the dough into 12 pieces. And then using a spatula, lift and separate each bar so they won't run together while baking.
  6. Bake on convection for 8 minutes. Rotate after 4 minutes to cook evenly. Cool completely before assembling with the ice-cream.
  7. Cut the ice-cream in rectangles just as you did the dough. I even used my slightly imperfect cookies to match the size of the ice-cream cuts.
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