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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 8 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 12 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Roasted Cherry Ice Cream Sandwiches With Salted Double Chocolate Buckwheat Cookies {Gluten-Free}

Blossom Lady
Jun 10, 2023 03:45 PM
Roasted Cherry Ice Cream Sandwiches With Salted Double Chocolate Buckwheat Cookies {Gluten-Free}

Fudgy, gluten-free brownie cookies envelope homemade ice cream swirled with bourbon roasted cherries. 

I'm sharing a favorite recipe from the book today: fudgy brownie-like cookies threaded with chopped chocolate and buckwheat flour and topped with flaky salt. A few small tweaks make these the ultimate vessel for roasted cherry ice cream – we can't keep our hands off 'em.

These gluten-free delights feature homemade cherry ice cream sandwiched between two chewy, chocolatey buckwheat cookies. The roasted cherries add a burst of sweet-tart flavor that perfectly complements the richness of the chocolate. Indulge in these delightful treats for a unique twist on the classic ice cream sandwich.

Ingredients:

cherries:

  • 3 cups sweet red cherries, stems removed (430 g / 1 scant pound)
  • 2 tablespoons organic granulated cane sugar (25 g)
  • 3 tablespoons bourbon, divided use (45 ml)

ice cream:

  • 1 1/4 cups whole milk (295 ml)
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/2 cup organic granulated cane sugar (100 g)
  • pinch salt
  • 4 large egg yolks
  • 1 1/2 cups cold heavy cream (350 ml)

cookies:

  • 6 tbsp unsalted butter (85 g)
  • 10 ounces bittersweet chocolate (60–70% cacao mass), chopped, plus several chunks for the tops of the cookies (divided use) (285 g)
  • 1/2 cup + 2 tablespoons buckwheat flour (75 g)
  • 3/4 teaspoon baking powder
  • 2 large eggs, at room temperature
  • 3/4 cup organic granulated cane sugar (150 g)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • Flaky salt such as Maldon, for the tops
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