Gluten Free Ice Cream Sandwiches
Cassie my middle child is always asking me to make her favorite cookies, chocolate mint. So we decided to make the recipe a little different this time and found myself delighted with the results. I thought these cookies would also pair nicely with ice cream and make perfect ice cream sandwiches. They are easy to make and oh so delicious! My kids ate them up as fast as I could make them. Impress your friends by serving these beautiful sandwiches at your holiday parties this season. Or make several up and enjoy as an evening snack. Enjoy!
Chocolate Mint Cookies
1¾ cup Mama’s Almond or Coconut Blend Flour
½ cup cocoa
1 tsp xanthan gum
1 tsp. baking soda
1 tsp. salt
1 cup butter or dairy free margarine, room temp.
1½ cup sugar
2 tsp. vanilla
1 tsp. mint extract
1½ cup chocolate chips
Ice Cream Sandwiches: Fill with ice cream flavor of choice
Directions: Preheat oven to 350°.
In a medium bowl, combine flour, cocoa, xanthan gum, baking soda, and salt. Set aside.
In a mixing bowl, cream butter with sugar until soft. Add vanilla, mint and eggs. Mix to combine. Scrape down sides of bowl. Add flour mixture a little at a time until all flour is combined. Stir in chocolate chips.
Using a 1 inch cookie scoop, place dough 2 inches apart on an ungreased cookie sheet. Bake for 12-14 minutes. Remove from cookie sheet to a cooling rack immediately.
To Make Ice Cream Sandwiches: Once cookies are completely cooled, place ice cream on counter for about 15 minutes to soften. Using a ice cream scoop, place one scoop of ice cream onto a cookie. Place another cookie on top of ice cream and press lightly until the ice cream spreads to the edges and forms an ice cream sandwich. Place on baking sheet and freeze for ½ hour. Remove from freezer and wrap individually with plastic wrap and place in freezer until ready to serve.