clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten Free Coffee Flour Ice Cream Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Yield: 4 ice cream sandwiches 1x


Remember when you were a kid and heard the ice cream truck?the excitement it brought? Well, you’re an adult now and no need to wait for the ice cream truck! Make these Coffee Cherry Flour ice cream sandwiches and eat one any time you want…in fact, eat two! You’re helping the environment, generating new revenue for coffee farmers, and creating jobs in coffee growing regions. That’s very adult of you.


  • 95 g 1?2 c. shortening
  • 190 g 3?4 c. peanut butter
  • 225 g 11?4 c. brown sugar
  • 2 eggs
  • 5 g 1t. vanilla
  • 2 g 1t. salt
  • 200 g 11?2 c. all-purpose flour
  • 20 g 1?4 c. Coffee Cherry Flour
  • 17 g 2T . Coffee Cherry Fl
  • 120 ml 1?2 c. milk
  • 946 ml 33?4 c. cream
  • Big pinch of kosher salt ?Dash of nutmeg
  • 300 ml 6 each egg yolks
  • 283 g 11?4 c. dark brown ?sugar, firmly packed
  • 5 ml 1t. vanilla extract


Coffee Cherry Flour Peanut Butter Cookie

  1. Preheat oven to 275 ?
  2. In a large bowl, sift together ?the flour, salt, and Coffee ?Cherry Flour.
  3. In the bowl of a stand mixer, ?cream together the shortening, ?peanut butter, and brown sugar.
  4. Add the eggs to the peanut ?butter mixture, one at a time, and the vanilla. Mix until combined.
  5. Slowly add the dry ingredients and mix on medium speed until dough comes together.
  6. Portion to 3oz balls, press into 1?2 inch rounds and, using a fork, press a crosshatch design on the tops.
  7. Bake at 275 ? for 18-20 minutes.
  8. Transfer to a wire rack to cool.

Coffee Cherry Flour Ice Cream

  1. Combine the Coffee Cherry Flour & milk in a small saucepan. Bring to a simmer to hydrate the Coffee Cherry Flour. Cook over low heat until it thickens. Remove from heat.
  2. In a large saucepan combine the cream, salt, nutmeg, and Coffee Cherry Flour paste with 2oz of the sugar. Bring the cream to a simmer over medium heat, stirring constantly until smooth. Remove from heat and blend for 3 minutes with an immersion blender.
  3. In a large bowl, combine the remaining sugar & yolks with a whisk. Slowly pour about 1?2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat, whisking thoroughly before adding additional hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil. Add vanilla extract. Strain.
  4. Churn in an ice cream maker.
Scroll To Top