Chocolate Chunk Cookie Ice Cream Sandwiches
There’s nothing quite like a frozen treat on a warm summer day. These gluten-free Chocolate Chunk Cookie Ice Cream Sandwiches pair soft, chewy cookies with your choice of classic ice cream or our Bakery’s Iced Coconut Cream for a dessert that’s fun to make and even better to share.
Yield: 9 sandwiches
- 450g - Butter
- 700g - Brown Sugar
- 3 - Eggs
- 10g - Vanilla
- 110g - Sorghum Flour
- 165g - Rice Flour
- 110g - Tapioca Starch
- 72g - Garbanzo Bean Flour
- 83g - Cornstarch
- 83g - Arrowroot Starch
- 110g - Potato Starch
- 11g - Xanthium Gum
- 10g - Baking Powder
- 10g - Baking Soda
- 500g - Chocolate Chunks
- 700g - Chocolate Ice Cream or Iced Coconut Cream (or preferred flavour)
- 200g - Mini chocolate chips, sprinkles or crushed nuts
- Step 1
Preheat oven to 300°
- Step 2
In a large mixing bowl, combine flours, baking powder, and baking soda. Set aside.
- Step 3
In the bowl of a mixer, cream together butter and brown sugar until light and fluffy. Add in eggs and vanilla, mix until combined. Scrape down bowl and paddle and mix again. Slowly add in dry ingredients and mix together.
- Step 4
Scoop dough into 120 gram balls and place onto a lined baking sheet. Flatten slight with the palm of your hand and place in the fridge for approximately 10 minutes, or until the dough is chilled.
- Step 5
Bake in preheated oven for 12-14 minutes. Once baked, allow cookies to cool for about 5-10 minutes.
- Step 6
To assemble the sandwiches, flip a cookie over and place 1 large scoop of ice cream, about 1/3 cup on top. Gently spread the ice cream to the edges.
- Step 7
Place another cookie on top, and gently press together to make a compact sandwich. Roll sides into mini chocolate chips and immediately wrap assembled sandwich plastic wrap or parchment paper and place in the freezer.
- Step 8
Repeat with remaining cookies and ice cream.
- Step 9
Freeze for at least 2 hours.
