Gluten Free Ice Cream Sandwiches

Yield: ~12 sandwiches
Oven Temperature: 350℉

Ingredients:

• 1/2 c. + 2 tbsp. all purpose gluten-free flour
• 2 tbsp. dark cocoa
• 2 tbsp. cocoa
• 1 tsp. baking powder
• 1/4 tsp. salt
• 4 eggs (split)
• 1/2 c. sugar
• 2 tbsp. oil
• 2 tsp. vanilla
• 6-8 c. ice cream or frozen yoghurt (any flavor)

Instructions:

1. Preheat oven to 350℉. Line a 15x10in pan with parchment paper making sure to leave extra paper on both sides (this will help you get the cake out of the pan).
2. In a small mixing bowl, sift together the gluten-free flour, cocoa powders, baking powder, and salt. Set aside.
3. Separate the eggs and place the egg whites and the egg yolks in two different medium-sized mixing bowls. Whip the egg whites with an electric mixture until soft peaks form. Set aside.
4. Add the sugar into the bowl with the egg yolks and beat until the yolks turn pale yellow. Mix in the oil and vanilla.
5. Sift the dry ingredients into the egg yolk bowl and mix until combined. Gently fold in the egg whites until just incorporated (some white streaks of egg white are alright).
6. Pour the batter into your prepared pan making sure to spread it into each corner. Bake for 12-14 minutes or until the center of the cake is set.
7. Remove the cake from the oven and place it upside down on a cooling rack. Take off the parchment paper and allow the cake to cool completely.
8. Fifteen minutes before you want to assemble the ice cream sandwiches, take your ice cream out of the freezer and let it soften.
9. This step can be tricky. Slice the cake in half horizontally to make two thin layers. You'll want to use a very sharp serrated knife and try to cut as evenly as you can. If it would be easier, you can cut the whole cake in half before slicing it into two layers. Return your layers to the cooling rack.
10. Place a long piece of parchment paper on your counter top. The paper needs to be long enough that you can wrap the whole ice cream sandwich. If you made four layers in step 9, you'll need two shorter pieces of parchment paper. 
11. Place one layer of cake on the parchment paper. If you made two large layers, scoop 6-8 cups of ice cream on top of the first layer of cake and then top with the second layer of cake. If you had four layers, scoop 3-4 cups of ice cream on top of the first layer of cake. Gently place the second cake layer on top of the ice cream. Repeat this step for the third and fourth layers of cake using the remaining 3-4 cups of ice cream.
12. Wrap the uncut ice cream sandwich(es) in parchment paper and freeze for two hours.
13. After the two hours, unwrap the uncut ice cream sandwich(es) and slice into 12 pieces. You can either wrap each ice cream sandwich in parchment paper or you can put all of the ice cream sandwiches in a freezer-proof bag or container. Freeze for another two hours.
14. Eat whenever. The cake should be soft, even when frozen, but if the ice cream is too hard you can let the ice cream sandwiches soften at room temperature for a few minutes.