Ingredients
1/3 cup butter, softened1/2 cup sugar1/2 teaspoon vanilla extract2 tablespoons beaten egg2/3 cup white rice flour1/4 cup potato starch1/4 cup baking cocoa2 tablespoons tapioca flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon xanthan gum1/8 teaspoon salt1-1/2 cups vanilla ice cream, softened
Preparation
In a small bowl, cream butter, sugar and vanilla. Beat in egg. Combine rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt; add to creamed mixture and mix well.
Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet coated with cooking spray, forming 12 cookies; flatten slightly. Bake at 350° until set, 8-10 minutes. Remove to a wire rack to cool completely.
Spread 1/4 cup ice cream on bottoms of half the cookies; top with remaining cookies. Wrap each in waxed paper. Freeze until firm, about 3 hours.
