Put that sandwich on the parchment lined sheet pan in the freezer to start setting up. Allow the ice cream to soften at room temperature, about 5 to 10 minutes. Drop 12 scoops of batter onto baking sheet to make individual sandwiches.
Serve immediately if desired or wrap in plastic wrap and freeze.
You now have an ice cream sandwich. Sift together your gluten free flour, cornstarch, baking powder, baking soda and milk powder and set aside. Place one ice cream square on top of a cookie and put a cookie on top. Combine the rice flour, starch, cocoa, tapioca flour, baking powder, baking soda, xanthan gum and salt;
