• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Double mint chocolate chip ice cream sandwiches

September 17, 2014 by Sarah Menanix

Jump to Recipe
  • Share
  • Tweet

Last updated on August 29th, 2020

Mint Ice Cream Sandwiches

My Nana taught me many important life lessons. For starters, she made sure I knew how to eat popcorn politely – “one piece of popcorn at a time […will keep you from looking like a fool when you drop half a handful down your shirt while shoveling it in your face].” (My husband is still trying to teach me that lesson). She showed me how to turn miniature scraps of calico fabric into a patchwork quilt, and when in doubt: just bake it and see what happens.

Arguably the most intentional and influential lesson of all: she conditioned me to call her whenever I pass an Alaska license plate on the road.

Mint Chocolate Chip Ice Cream

As a kid, car trips around town with Nana were spent attentively peering out the window in search of the unicorn of license plates; A spotting of ALASKA in a sea of California plates meant the promise of a scoop of Baskin-Robbins’ Mint Chocolate Chip ice cream.

In case you’re wondering, in my small hometown, that’s the real life equivalent of finding Waldo. It happens infrequently enough to keep the wonder and excitement each time you spot one, but often enough that you never get discouraged.

Ice Cream Sandwiches

To this day, I still report all sightings back to Nana, with the secret hope of earning a cone of Mint Chocolate Chip ice cream. We don’t live in the same town anymore, but rest assured – I’m keeping a tally of owed scoops. Among all her life lessons, Nana made sure I inherited her favorite ice cream flavor. These double mint chocolate chip ice cream sandwiches are the comfort-food of ice cream in my book.

Mint Ice Cream Sandwiches

Earlier this summer, Baskin-

Robbins conducted a survey to uncover which ice cream flavors increase people’s happiness the most. The results? Mint Chocolate Chip made the top ten, earning a slot just under Vanilla and Chocolate Chip Cookie Dough as the #7 ice cream flavor that makes people happy. (Click here to see if your favorite flavor tops the list). Their behavioral food expert explained, “the ice cream flavors enjoyed as a child can actually trigger happy memories, release tension and remove distractions in the moment.” Spot on.

The most obvious conclusion is that other people’s Nanas must also use the Alaska license plate pursuit. That, and I am one predictable ice cream fan.

Double Mint Ice Cream Sandwiches

Mint chocolate ice cream sandwiches used to be one of my go-to desserts to keep on hand. When scooping up ice cream (ahem – 7 nights a week), I just can’t help but put half the quart into my bowl (a habit I picked up from my dad). Ice cream sandwiches are the best way for a dessertoholic like me to maintain portion control. Since they’re usually not gluten-free though, I haven’t had one in a year and a half. So when I teamed up with Baskin-Robbins to create a recipe using one of their Happiest Flavors (that’s what I’m calling them now), I knew I had to figure out how to turn my favorite ice cream sandwich into a gluten-free treat.

Gluten-free Ice Cream Sandwiches

We took a large scoop of Baskin-Robbins’ mint chocolate chip ice cream and sandwiched it between two freshly baked mint chocolate wafers. These minty cookies are soft and nearly brownie-like, mimicking the wafers of the ice cream sandwiches from your childhood that always left chocolate-y residue on your fingers (THE BEST PART, amiright?).

Pro-tip: The key to keeping your homemade ice cream sandwiches from spewing ice cream out all sides when you bite down is to use a measuring cup to pre-measure and re-freeze discs of ice cream before assembling.

Mint Chocolate Chip Ice Cream Sandwiches

I’m slightly ashamed to admit how just quickly I ate all of these double mint chocolate chip ice cream sandwiches. Me: “Oh, it’s melting while I photograph it? I’ll save it. With my mouth.” Repeat.

Stay in touch with the latest Baskin-Robbins flavors by following them on Facebook, Twitter, or Instagram. Or head over to see their flavor of the month.

Disclosure: This recipe post is sponsored by Baskin-Robbins, but please rest-assured that all opinions expressed here are 100% my own.

Continue to Content
Mint Ice Cream Sandwich

Double mint chocolate chip ice cream sandwiches

Yield: 12 sandwiches
Prep Time: 30 minutes
Cook Time: 8 minutes
Chill Time: 20 minutes
Total Time: 58 minutes

Easy mint ice cream sandwiches with gluten-free chocolate mint cookies.

Ingredients

Sandwiches

  • 1-1/2 quarts Mint Chocolate Chip ice cream
  • 24 mint chocolate wafers (recipe below)

Mint chocolate wafers

  • 1/3 cup plus 2 tablespoons white rice flour*
  • 1/3 cup sweet rice flour
  • 1/3 cup plus 2 tablespoons tapioca starch (or corn starch)
  • 1/2 cup oat flour
  • 1/2 teaspoon xanthan gum
  • 1/2 cup dutch process cocoa powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 8 tablespoons butter, softened
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract

Instructions

Sandwiches

  1. Prepare your ice cream by creating disks. Line a half-cup measuring cup with plastic wrap. One at a time, pack the measuring cup 3/4 of the way full with ice cream.
  2. Use the plastic wrap to help you pull the ice cream out of the measuring cup and place the disc on a baking sheet or plate in the freezer. Repeat until you've made 12 discs. (You'll want to keep the baking sheet in the freezer while you go or the ones you've completed will melt all over the place!). Note: You can also forgo this step and just scoop ice cream onto your finished cookies, but because the cookies are soft, the might break while you try to press the ice cream down into a sandwich. You also might end up with soft ice cream oozing out the sides when you bite down.
  3. Once your mint chocolate wafers are cooked and cooled, prepare your ice cream sandwiches by pressing a prepared ice cream disk between two cookies.
  4. To store, you can line foil with wax paper to wrap the sandwiches individually for freezing.

Mint chocolate wafers

  1. Preheat the oven to 325°F.
  2. In a medium bowl, whisk together the white rice flour, sweet rice flour, tapioca starch, oat flour, xanthan gum, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
  4. Add the eggs, vanilla extract, and peppermint extract, and mix until well combined.
  5. With the mixer on medium-low speed, slowly add the dry ingredients and mix until completely combined. The dough will be quite sticky.
  6. Divide the dough into two portions and roll out each half between two pieces of parchment paper until just under 1/4-inch thick.
  7. Place each sheet of rolled-out cookie dough on a baking sheet and freeze for at least 20 minutes.
  8. One at a time, remove the top piece of parchment paper from one of the sheets of cookie dough and lay the frozen cookie dough on the back of the cold baking sheet (keep the second rolled-out dough in the freezer while you work with the first). Remove the other piece of parchment paper.
  9. Working quickly while the dough is frozen, use a 3-inch round cookie cutter (or the top of a glass;) to create your cookies. Carefully transfer each cutout to a parchment-lined baking sheet, about 1.5-inches apart (if you don't have enough baking sheets, you can transfer the cookies to a piece of parchment paper the size of the frozen cookie sheet you're working on and then move it to the cookie sheet when you're done).
  10. Roll any remaining dough between the parchment paper again and re-freeze while you work on the second sheet. Repeat until you've used all of your dough.
  11. Use a wooden skewer to poke 5 evenly spaced holes in the center of each cookie.
  12. Bake each sheet one at a time on the middle rack for 7-8 minutes, or until the center of the cookie springs back when touched gently (they'll firm up a bit as they cool). Remove from the oven and transfer to a wire rack to cool.

Notes

*For a non gluten-free version, you can replace the first 5 ingredients (rice flour, sweet rice flour, tapioca starch, oat flour, and xanthan gum) with 1-3/4 cups all-purpose flour

Wafer adapted from Gluten Free on a Shoestring

© Sarah Menanix

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.

  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Cookies, Desserts, Gluten Free Desserts, Ice Cream & Popsicles, Oat Flour, Sweet Rice Flour, Tapioca Flour/Starch, White Rice Flour

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Caprese fettuccine with Italian chicken sausage
Next Post: Gluten-Free Cherry Chocolate Chip Cupcakes »

Reader Interactions

You may also enjoy:

Gluten-Free Chocolate Cookies
Chewy Gluten-Free Chocolate Cookies
Chocolate Gluten-Free Swiss Roll Cake
Chocolate Gluten-Free Swiss Roll Cake
Gluten-Free Supernatural Brownies
Gluten-Free Supernatural Brownies
Dark Chocolate Honey Walnut Fig Truffles
Dark Chocolate Honey Fig Walnut Truffles

46 Comments

  1. Tina -

    September 17, 2014 at 6:43 pm

    Om nom nom nom nom! These look amazing, girl :D

    Reply
    • Sarah Menanix -

      September 18, 2014 at 10:49 am

      I’d totally mail one to you, but I think they’d get ruined in the mail. ;)

      Reply
  2. Liz @ Floating Kitchen -

    September 17, 2014 at 7:35 pm

    What a great story about your Nana! Mint Chocolate Chip is my childhood favorite too!

    Reply
    • Sarah Menanix -

      September 18, 2014 at 10:50 am

      Thanks, Liz! Totally brings back childhood memories, right? I love unique flavors like honey lavender, but when I want comfort ice cream, Mint Chocolate Chip is it!

      Reply
  3. Jessica Doll -

    September 17, 2014 at 7:49 pm

    These look so delicious!

    Reply
    • Sarah Menanix -

      September 18, 2014 at 10:52 am

      Thanks, Jessica! I definitely I ate more than my fair share of Baskin-Robbins at BlogHer;)

      Reply
  4. Annie | MontgomeryFest -

    September 17, 2014 at 7:56 pm

    there’s only one drippy one and it makes it look cool…and delicious!

    Reply
    • Sarah Menanix -

      September 18, 2014 at 10:55 am

      That’s only because I left out the 100 other photos of the SUPER MELTY ones.

      Reply
  5. Kelly - Life Made Sweeter -

    September 18, 2014 at 2:42 am

    Aaw loved the story about your Nana :) These Mint Chocolate Chip sandwiches are so gorgeous, I would have a hard time not trying to eat all of them by myself- so so delicious :) Pinning :)

    Reply
    • Sarah Menanix -

      September 18, 2014 at 11:42 am

      Hehe – I DID have a hard time not eating them all by myself…I caved and ate them all! ;) Thanks, Kelly!

      Reply
  6. Lisa / Good on Paper -

    September 18, 2014 at 9:30 am

    This looks SO good Sarah! Was waiting for it to come out. Will have to use some of your tips when we make our sandwiches.. Though my ice cream might have freezer burn by now. D’oh! Love that you were able to make the sandwiches gluten free too!

    Reply
    • Sarah Menanix -

      September 18, 2014 at 11:43 am

      Thank you so much, Lisa! I’m SURE your ice cream still tastes delicious. In fact, I’m looking forward to the recipe because sesame ice cream? UM YES.

      Reply
  7. Crystal | Apples & Sparkle -

    September 18, 2014 at 9:41 am

    Your “save it with my mouth” comment made me laugh into my morning coffee! I LOVE the part of an ice cream sammy where it gets stuck on my fingers, it’s essential! These are so pretty, I can’t wait to give them a try, so great that they’re GF. : )

    Reply
    • Sarah Menanix -

      October 2, 2014 at 4:09 pm

      Right?! I’m so glad that you agree! I hope you do make them and they stick all over your fingers;)

      Reply
  8. Min -

    September 18, 2014 at 3:52 pm

    What? eat one popcorn at a time?!? I think I’d rather risk having them drop into my shirt ;). Come to think of it, I don’t think I’ve seen any Alaska license plate in Austin either! My favorite flavor is also mint chocolate chip, but recently I discovered something even better – enter mint cookies n cream! So good..Love the gf wafers! And of course, your photos are stunning. p.s I subscribed to you via email, but I never got an email regarding this post. hmm..

    Reply
    • Sarah Menanix -

      September 19, 2014 at 12:02 pm

      Haha – I look like such a slob when I eat popcorn because I need it all in my belly RIGHT AWAY. Oooo – mint cookies n cream sounds delicious too!

      Oh noes! I tried looking through my mailchimp but your e-mail isn’t showing up! After you sign up, did you get the e-mail to confirm your subscription? (I hope it didn’t go to spam!)

      Reply
      • Min -

        September 20, 2014 at 4:53 am

        Make that 2 slobs ;). It’s sooo good. I LOVE Blue Bell, and when I found the flavor at the store, I couldn’t put it in my cart fast enough. However, it’s not available all the time so I actually went to the customer service at H.E.B and filled out a request form. Haha..things I’d do for ice cream.

        Thank you! I did find it in my spam :(, Yay! Looking forward to the upcoming emails ;)

        Reply
  9. ellie | fit for the soul -

    September 18, 2014 at 5:02 pm

    Hehe your Nana sounds like a sweet lady, Sarah! You’re giving me all sorts of fun ideas to do with Selah when she gets a little older. :D I think I’ve only seen an Alaska plate like, once…in my whole life…? And yayyy! Mint choc chip ice cream is one of my favorites! It used to be my first but now that I have a Handel’s ice cream near me (the best in the US I think), their banana cream pie and graham ice creams are my faves. And great job with this. So beautiful!

    Reply
    • Sarah Menanix -

      September 19, 2014 at 12:03 pm

      Now you’re totally going to be on the look-out for them! When you see one, just drive straight over to Baskin-Robbins – hehe. Thank you, Ellie!

      Reply
  10. Sheri Nix -

    September 18, 2014 at 8:34 pm

    You know how much I love mint ice cream & chocolate cookies!! Yum!!!

    Reply
    • Sarah Menanix -

      September 19, 2014 at 12:03 pm

      These cookies also taste like your favorite Girl Scout cookie when dipped in chocolate – Thin Mints!

      Reply
  11. Kristi @ Inspiration Kitchen -

    September 19, 2014 at 5:23 am

    Can I just say: pinned, pinned, PINNED. These look so amazing, and I am a huge fan of Ice Cream Sandwiches – and what better than Mint Chocolate Chip. Did I mention PINNED? :-)

    Reply
    • Sarah Menanix -

      September 19, 2014 at 12:05 pm

      Oh my gosh – thank you so much, Kristi!

      Reply
  12. Katie | lovely letters -

    September 19, 2014 at 6:52 am

    Again with the photos… you’re killing me. Holy moly yum!!

    Miss you!
    Katie

    lovely letters

    Reply
    • Sarah Menanix -

      September 19, 2014 at 12:06 pm

      I miss you too! Looking forward to brunch! :)

      Reply
  13. Chris @ Shared Appetite -

    September 19, 2014 at 11:30 am

    What a sweet story about your Nana! That’s so awesome… she sounds like an amazing person. And extra props to her for getting you to fall in love with mint chocolate chip… it’s totally my fave ice cream as well (with caramel sauce and M&Ms… don’t judge, it’s a weird but amazing combo). These sandwiches… I want them all.

    Reply
    • Sarah Menanix -

      September 19, 2014 at 12:25 pm

      Dude – caramel + M&Ms + mint chocolate chip actually sounds weirdly yummy. But this is coming from the girl who puts: sprinkles, sour gummy worms, chocolate covered raisins, strawberries, mochi bites, and health bar pieces on her 1/3 vanilla, 1/3 mint, and 1/3 strawberry fro-yo….

      Reply
  14. Ashley @ A Lady Goes West -

    September 19, 2014 at 12:22 pm

    Hi Sarah! So great meeting you last night at the POPSUGAR event. These ice cream sandwiches have me drooling. I’m a fan. Can I come to your house and have you cook for me? :) Oh, and I still live by so much advice from both of my wonderful grandmas who are no longer with us. Grannies are the best.

    Reply
    • Sarah Menanix -

      September 19, 2014 at 12:27 pm

      Ashley!! So great to meet you too. Thank you so much – and definitely. Come over any time. I can’t promise I won’t shove decadent sweets at you though;)

      Reply
  15. Karen @ The Food Charlatan -

    September 19, 2014 at 1:55 pm

    I’m going to start playing your license plate game. Except I think I’ll make it an easier one like Nevada :) Or maybe Oregon?

    Reply
    • Sarah Menanix -

      September 19, 2014 at 2:02 pm

      Your kids are going to be ice cream FIENDS! You should give everyone in the family a different state. Yours is Nevada – Charlotte gets Alaska, Truman gets Hawaii. When they ask why you get ice cream so often, just tell them you’re REALLY GOOD at the game.

      Reply
  16. Alex @ DelishKnowledge -

    September 19, 2014 at 2:40 pm

    So glad we got to connect last night! I love your blog! Yay! And I love ice cream sandwiches! These look amazing, especially a wafer over a large cookie because… more ice cream room.

    Reply
    • Sarah Menanix -

      September 19, 2014 at 10:08 pm

      Ha! I like how you think Alex. More room for ice cream is always a good thing! SOOOO lovely meeting you. I hope to see you in SF more often!

      Reply
  17. kelly - a side of sweet -

    September 19, 2014 at 6:15 pm

    Omg I am also a complete popcorn monster! I don’t have the patience to eat one piece at a time! These ice cream sammies look phenomenal!

    Reply
    • Sarah Menanix -

      September 19, 2014 at 10:09 pm

      Thank you! Popcorn monsters, unite! ;) Patience is not one of my virtues when it comes to eating…

      Reply
  18. Tash -

    September 19, 2014 at 11:03 pm

    These look ridiculously perfect! And the photography is just….<3 as usual! Great tips to stop the ice cream spilling out everywhere, i always struggle with that bit and it really puts me off making certain things!

    Reply
    • Sarah Menanix -

      September 20, 2014 at 2:38 pm

      Thank you so much, Tash! Such an easy fix, but makes it so much easier to eat!

      Reply
  19. Anna @ Crunchy Creamy Sweet -

    September 20, 2014 at 11:49 am

    Aww, I love your story about your Nana and the Alaska plates! So adorable! These sandwiches make me want to reach through the screen! They look amazing! Pinned!

    Reply
    • Sarah Menanix -

      September 20, 2014 at 2:40 pm

      Thanks for sharing it, Anna! And for all your advice earlier today too!

      Reply
  20. Carla (@charliesue) -

    September 21, 2014 at 2:38 pm

    Did you know mint chocolate chip is MY very favorite? MAKING THESE.

    Reply
    • Sarah Menanix -

      September 22, 2014 at 10:22 am

      That’s why we’re friends <3

      Reply
  21. Christine -

    September 26, 2014 at 8:34 am

    Oh my! These are gorgeous! I honestly miss the days when I could just buy an ice cream sandwich from the shop, but having these in the freezer more than fixes that!

    Reply
    • Sarah Menanix -

      September 29, 2014 at 9:42 pm

      Thanks Christine! I’m on a dessert every night kick and this definitely feels nostalgic.

      Reply
  22. victoria -

    November 9, 2014 at 11:07 pm

    Wow, those look mouth watering! Yes, save it with your mouth, haha!

    Reply
    • Sarah Menanix -

      November 10, 2014 at 12:18 am

      Thanks, lady! It was lovely to meet you the other night!

      Reply
  23. Meghan -

    May 1, 2020 at 5:37 am

    Do you happen to have your own copycat Baskin Robbins Mint Chocolate Chip ice cream recipe?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Gluten-Free Vegan Bread Pudding Recipe

Pumpkin Gluten-Free Vegan Bread Pudding

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

KitchenAid Stand Mixer

Footer

Follow Snixy Kitchen on Instagram

Halfway through my full-day video shoot for @castr Halfway through my full-day video shoot for @castrawberries today, I learned it was #nationalstrawberryday - what timing! I’ve currently got 10lbs of strawberries in my fridge and my kids are stoked for strawberry season. I shot a video and some photos of @tutti_dolci’s strawberry slab pie for @castrawberries last year - get the recipe for this pie on their site! For GF, sub in the pie crust from my gluten-free triple berry pie - linked in profile! #strawberrypie 
•
https://www.snixykitchen.com/triple-berry-pie-with-gluten-free-cardamom-crust/
{New} Gluten-free lemon drizzle cake, in partnersh {New} Gluten-free lemon drizzle cake, in partnership with @bobsredmill! This bright lemony loaf cake is the little black dress of cakes. Baking cake in a loaf pan instantly brings it into “suitable for breakfast” territory. Adding the crunchy lemon glaze shell makes it sweet enough to be the perfect dessert or snack cake. 
•
And this glaze, y’all. 😻 I used Mary Berry’s technique of applying the lemon sugar drizzle while the cake is warm so it hardens into crunchy icing that crackles as you slice it, making the crust quite possibly the best part. 
•
This cake comes together with four flavorful flours: almond, gluten-free oat, sweet rice, and tapioca. Get the recipe along with my substitution recommendations on the blog - link in my profile @snixykitchen! #lemondrizzlecake #glutenfreecake #bakedwithbobs #betterwithbobs #bobsredmill #ad
•
https://www.snixykitchen.com/gluten-free-lemon-drizzle-cake/
If you’re having a full-scoop-of-cookie-dough-on If you’re having a full-scoop-of-cookie-dough-on-a-cone kind of day/week/year, I’ve got you. Customize this gluten-free edible cookie dough recipe with your favorite add-ins and store it in the freezer for late-night cookie dough cravings. Recipe link in profile - @snixykitchen #ediblecookiedough #cookiedough
•
https://www.snixykitchen.com/gluten-free-edible-cookie-dough/
Ricotta toast with crispy pan-fried maitake mushro Ricotta toast with crispy pan-fried maitake mushrooms and flaky salt – sharing my go-to lunch in collaboration with @goodeggs. My neighbor and I meal plan on Saturday nights then place a delivery order together from Good Eggs and honestly, it’s the highlight of my week. What I miss most about going to the grocery store regularly was choosing from a vast selection of fresh local produce varieties from specific farms. Once we started this Good Eggs weekly tradition a few months ago, I was able to do that again, and still get all my go-to pantry staples. But now all in one place. From my couch. Swipe to see a sampling of what I got in my box this week! Among many other things, we both always order: whole milk basket ricotta from @bellwetherfarms and A LOT of maitake mushrooms from @mycopiamushrooms. Then we take turns delivering variations of this toast to each other – add flaky salt, herbs, greens, garlic, nuts, carrot spread, romesco – go wild! 
•
To try Good Eggs, new customers can get $80 off your first 4 orders with my promo code SNIXY80 ($20 per order) or click the link in my bio or IG stories and the code will be automatically applied! #mygoodeggsbox #absurdlyfresh
•
http://bit.ly/3jzZ7gc
Gluten-free chocolate cake for Zoella’s birthday Gluten-free chocolate cake for Zoella’s birthday! Happy 5th birthday to my baby girl who isn’t so much of a baby anymore. She amazes me every single day with her ideas, kindness, and curiosity. Swipe to see her from 2 days to 5 years - I’m not crying, you’re crying.
•
For our fam celebration, I baked a single family serving of this perfect gluten-free chocolate cake as a 6-inch layer cake. See a picture of her cake in my stories and get the link in my profile! I used 1/3 of the recipe and baked it in two 6-inch rounds. #chocolatecake #glutenfreecake 
•

https://www.snixykitchen.com/gluten-free-chocolate-sheet-cake-with-chocolate-buttercream/
Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure