Last week I made a batch of my Mom’s Chocolate Chip Pumpkin Bread. We had 6 mini loaves, so I left 3 out for eating (only took us 24 hours), wrapped the remaining 3 in foil and stored them in the freezer.
Come Sunday, I was on the hunt for a quick treat so I pulled out the frozen pumpkin bread, sliced it, and scooped a little homemade vanilla ice cream between two pieces.
Many people don’t realize this, but there are some pluses to baking gluten free. One of those advantages is that gluten free quick breads, muffins, and cookies tend to freeze a little softer and so can be eaten straight from the freezer, making leftover Chocolate Chip Pumpkin Bread the perfect texture for a tantalizing ice cream sandwich.
Get creative here and try it with banana bread, different types of cookies, and varying flavors of ice creams.
Ice Cream Sandwiches
*gluten-free *soy-free *oat-free *can use dairy-free ice cream
- 1 Mini loaf of Frozen Chocolate Chip Pumpkin Bread, or other quick bread.
- Vanilla Ice Cream
- Remove ice cream from freezer to soften slightly.
- Cut wax or parchment paper into four or five 2″ squares.
- Once ice cream is soft enough, remove loaf from the freezer and immediately slice into 1/4″ thick slices with a sharp knife (I used my bread knife). You should have 10-12 slices.
- Scoop about 2 tablespoons of ice cream onto half of the bread slices, working quickly so the bread doesn’t thaw. Spread the ice cream so it is evenly distributed.
- Top with remaining bread slices to make sandwiches. I did not use the ends for the sandwiches.
- Stack the sandwiches on top of each other, with pieces of wax or parchment paper in between so they don’t stick together.
- Wrap in foil and freeze until ready to serve.
- Makes 5-6 sandwiches.