This past weekend I made a recipe I found here. I made some modifications to it however which I will put here. These tasted like a gingerbread cake with ice cream. They were really good! I 1 1/2 times the recipe and it made 45 sandwiches.- 1 cup roasted sweet potato puree
- 1 cup mashed carrots
- 1/2 cup blackstrap molassas
- 1/4 cup canola or grapeseed oil
- 2 large eggs, lightly beaten
- 1 cup gluten free flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 tablespoons water, if needed
1 carton Vanilla Bean Ice Cream (Dairy & Soy Free)
Preheat oven to 350 degrees F. Prepare a Jelly-roll pan with cooking spray.
In a large bowl, combine sweet potato puree, carrots, blackstrap molassas, oil, and eggs. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to wet ingredients and stir just until combined. If batter seems thick, add water a tablespoon at a time.
Turn batter into the prepared pan, using a spatula to spread it evenly. Bake for 15 – 18 minutes until the center tests clean with a toothpick and the cake begins to pull slightly from the edges of the pan.
Set the cake on a wire rack and let it cool completely in the pan. Once completely cool, place cake on a large cutting board. Trim the edges with a serrated knife. Use a ruler to cut one inch strips from the width of the cake. Turn the strips on their side and cut them in half. Cut one inch squares from the strip, again using the ruler to be exact. (My ruler was 1 1/4 inches wide, so that is what I used as a measuring guide.)
Place matching sets of tops and bottoms in neat rows on a sheet pan. You want to be able to match them up later. Wrap and freeze for several hours or overnight.
Use 1 teaspoon to scoop slightly softened ice cream onto the bottom of each mini-ice cream sandwich. Work quickly so the ice cream doesn’t melt. Place the top on your sandwich and place back in the freezer until firm.
