Gluten-Free Ginger Crunch & Rhubarb Ice Cream Sandwiches
Go gluten-free with your next sweet treat. Homemade Rhubarb jam is swirled through vanilla ice cream and placed into a loaf tin. Once the Ginger Crunch cookies are cool sandwich them together with...
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Ingredients
- 2L vanilla ice cream, softened
- 100g unsalted butter, at room temperature
- 1⁄2 cup (110g) firmly packed brown sugar
- 1⁄3 cup (75g) raw caster sugar
- 1 egg
- 1⁄4 tsp baking powder
- 1⁄4 tsp bicarbonate soda
- 1 cup gluten-free plain flour, sifted
- 1⁄4 cup coconut flour (you can find this in the health aisle of supermarkets)
- 1 tbsp ground ginger
- 3⁄4 cup roasted salted peanuts, chopped
- 1 cup crystallised ginger, chopped
- 250g chopped rhubarb
- 3⁄4 cup raw caster sugar
- 1 tsp finely grated orange rind
- 1⁄4 cup orange juice
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