Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches
Updated Mar 03, 2021, Published Oct 13, 2016
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Fall has arrived. I know this because there is pumpkin spice EVERYTHING available right now. But I thought I would try to sneak in one last recipe that might be deemed a summer recipe – Gluten Free Chocolate Chip Ice Cream Sandwiches.
Sure, ice cream and ice cream sandwiches might be consumed more during the blazing summer months than in the cooler autumn but let me ask you this – is there ever a wrong time for ice cream? Or chocolate chip cookies? No, I didn’t think so!
The cookie part of this recipe is easy and makes really good cookies even if you aren’t sandwiching ice cream between them. They are thin and crispy and really kind of perfect. If you want to make just the cookies I would advise you to substitute the mini chocolate chips for chunks (preferably hand cut) pieces of chocolate or full size chips.
A couple things make this recipe special – first it is the use of melted butter instead of creaming room temperature butter and secondly it’s the use of two kinds of sugar, both organic sugar and organic brown sugar (both from Wholesome!). They each contribute their own sort of magic to this recipe.
If you’re looking for a change from pumpkin spice (insert the food item of choice here) go ahead and give these guys a try. Trust me, you won’t be sorry!
Gluten Free Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
- ½ cup butter, melted and cooled
- ½ cup Wholesome! organic sugar
- ⅓ cup Wholesome! organic brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 cup all-purpose gluten free flour blend
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon baking soda
- ½ cup mini chocolate chips
- 2 pints vanilla ice cream
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- In an electric mixer, beat the butter and sugars together on medium-high speed until creamy. Turn the mixer to low and beat in the vanilla and egg. Add the flour, salt, and baking soda and beat on low until the mixture forms into dough. Stir in the chocolate chips.
- Roll the dough into 16 large balls. Place on the baking sheets and flatten slightly with the back of a spatula. Bake for 9 – 12 minutes or until golden. Let cool on pan for 5 minutes then remove to a wire rack to finish cooling completely.
- Place a scoop of ice cream on the flat side of half the cookies. Top with another cookie, flat side down, and gently press together. Place in the freezer for at least 1 hour before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
