Gluten Free Chocolate Chip Cookie Ice Cream Sandwich
The perfect gluten free chocolate chip cookie makes the perfect gluten free cookie ice cream sandwich! So easy and such a perfect summertime dessert!
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Servings: 25 sandwiches, depending on size
Ingredients
OR
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated cane sugar
- 3/4 tsp. sea salt
- 2 tsp. pure vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 1/4 cups gfJules™ All-Purpose Gluten Free Flour
PLUS
- 8 Tbs. 1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 8 Tbs. 1/2 cup palm or vegetable shortening or coconut oil, room temp. or mild flavored cooking oil
- 2 large eggs or egg replacer - either reconstituted Ener-G® brand + 2 extra Tbs. water or 1/2 cup applesauce
- 12 oz. semi-sweet chocolate chips or dairy-free chocolate chips like Enjoy Life Foods®, peanut butter chips or a mixture thereof
- 1 1/2 cups chopped pecans optional
- Ice cream of choice I like So Delicious® vegan soy, coconut and cashew milk ice creams and also Coconut Bliss® ice creams
Instructions
- Preheat oven to 350° F (static) or 325° F (convection).
- Follow directions on the gfJules™ Cookie Mix, or if mixing from scratch, bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes.
- Mix in the vanilla extract and eggs (or substitute) until combined. In another bowl, whisk together dry ingredients.
- Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
- Drop by large tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Flatten gently with your palms or the back of a spoon. Bake for 8-9 minutes, or until the tops are lightly browned, but the middles look a little uncooked. Do not overcook them, or they will crack when made into sandwiches.
- To make bite-sized sandwiches, spoon out teaspoon-sized portions and roll into a ball between your palms; flatten slightly and bake only 5-6 minutes. In order to make sandwiches, you want the cookies soft and bendy, not crunchy.
- Once the cookies are totally cooled, gently lift one cookie and place a scoop of your favorite ice cream on top. Spread the ice cream to cover the entire cookie. Place another cookie on top, gently press together between your palms to form the sandwich, then wrap tightly in plastic wrap.
- Press more chocolate chips or sprinkles around the sides, if you like. Place in the freezer for at least 30 minutes, or until fully frozen.
Notes
Note: On many occasions I have not frozen these sandwiches before eating. I just couldn’t wait!
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.