Classic Ice Cream Sandwiches

Method

1. In a large mixing bowl, cream together the margarine, sugar, and vanilla extract. In a separate, smaller mixing bowl mix the sorghum flour, cocoa powder, potato starch, xanthan gum, and baking soda until well combined.
2. Gradually incorporate the flour mixture into the sugar mixture until crumbly. Once crumbly, add the non dairy milk until completely combined. If using an electric mixer, just let it ride on low as you add the non dairy milk. Your dough should get quite stiff at this point.
3. Shape into a rectangular log, about 2 × 10 inches, using the help of parchment paper and a bench scraper/offset spatula to flatten and form the sides. Wrap loosely with parchment paper and chill in the freezer for 30 minutes, until very cold.
4. Preheat oven to 350°F. Once the dough is well chilled, cut the log in half, making two even-sized bricks (about 2 × 5 inches each). Flip each brick on its side, and then slice evenly into rectangles about 2 × 3 inches and about ⅛ inch thick to emulate a cookie from a store-bought ice cream sandwich.
5. As you slice the cookies, place each slab of thin dough gently onto parchment paper or a silpat mat.
6. Bake in preheated oven for 14 to 16 minutes. Remove from oven and allow to cool completely at room temperature. Transfer to the freezer just before assembling and chill for at least 10 minutes. Meanwhile, soften your chosen ice cream for about 10 minutes, or until easily scoopable.
7. To assemble, take one cookie, and plop a few spoonfuls of your favorite ice cream on top. Smoosh down the ice cream with another cookie and run a spoon around the edge to ensure even distribution of ice cream.
8. Return sandwiches to freezer and chill until firm. Once firm, neatly wrap them in waxed paper to store. Keeps for up to 3 months frozen.