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Hello, foodies…

This Sunday just so happens to be our dear friend Mary’s birthday! Way back in May during our recipe development meeting, I asked Mary to pick the recipe of her dreams and we would make it on July 13. The conversation started with a gluten-free chocolate cake. Then, the cake evolved into chocolate ice cream. And finally, we landed on a winner. We would make a chocolate on chocolate Gluten-Free Ice Cream Sandwich for Mary’s birthday!

Gluten-Free Ice Cream Sandwich
Serves 15

Ingredients:

• 1 cup gluten-free all-purpose baking flour


• 1/2 tsp salt


• 1/2 tsp Xanthan gum


• 1/2 tsp baking powder


• 1/4 tsp baking soda


• 5 Tbsp special dark cocoa powder


• 1/2 tsp instant espresso


• 1-1/3 cups white sugar


• 1/3 cup + 1 Tbsp vegetable oil


• 3 large eggs


• 2 tsp vanilla extract


• 6 oz semisweet chocolate chips, melted


• 5 cups gluten-free chocolate ice cream

Preparation:

1. Lightly grease an 11" x 17" x 1/2" cookie sheet. Line with parchment paper and make sure the paper covers the sides of the pan. Lightly spray again. Set aside.


2. Whisk together the flour, salt, Xanthan gum, baking powder, baking soda, cocoa powder, and instant espresso in a small bowl. Set aside.


3. Whisk together the sugar, oil, eggs and vanilla extract in a medium-size bowl. Add the melted chocolate and whisk until fully incorporated. Add the flour mixture and fold until evenly combined and the mixture has no lumps. (The batter will be thick.)


4. Pour the batter into the prepared pan a carefully spread until evenly distributed. Cover the pan with plastic wrap and let it rest for 30 minutes at room temperature.


5. Meanwhile, place the oven rack towards the middle-lower level and preheat to 350°F.


6. Remove the plastic wrap from the pan and bake for 25–30 minutes, rotating the pan halfway through the baking process. Remove the pan from the oven and cool completely. Refrigerate until completely cold, about 3 hours.


7. Trim the edges and cut the cake into 30 2.5" x 2" rectangles. Place the squares in the freezer for 2 hours.


8. To assemble the ice cream sandwiches, scoop 1/3 cup of ice cream in-between 2 chocolate squares and sandwich together. Freeze until ready to eat. Let the sandwiches sit at room temperature for 2 minutes before eating.

This recipe is prepared using the Zeroll Original Set of 2 Ice Cream Scoops (K30344).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Mary is really enjoying learning how to live a gluten-free lifestyle. If you’re also eating gluten-free, I encourage you to check out her blogs because she’s always testing and sharing new recipes and tips. As often as we can, we’ll try to make some gluten-free dishes on In the Kitchen with David. In the meantime, I think you—and those of us who are lucky enough to eat any kind of dessert—will be pleased with this recipe…try it and let me know!

I’m thrilled to be bringing you Back Around the Table: An In the Kitchen with David Cookbook once again this Sunday…I am humbled by the amount of support you all have shown me and it means the world to me that you all care so much about this new book. I’ve said before that this was truly a labor of love and I mean it…so much of my time in the last year has been dedicated to this project and now I get to share it all with you.

Here are just a few behind-the-scenes pictures our ITKWD team photographer Wes captured at the book photo shoots.

Let’s talk birthday treats for your blog question today…if you could have any dish on your birthday, what would it be? A vanilla cake with peanut butter icing? A chocolate milkshake? Is your favorite treat a big plate of homemade pasta? I don’t think my answer will surprise you…give me that homemade apple pie! But it's got to be room-temperature. See you Sunday at Noon ET and don’t forget to wish Mary a Happy Birthday!

Keep it flavorful!
—David