Directions
Gluten-Free Chocolate Chip Ice Cream Sandwiches
Preheat the oven to 350°F.
Mix together the coconut oil, almond butter, vanilla, and egg.
Add the coconut sugar, flours, and baking soda and mix until fully combined.
On a Silicone Baking Mat, separate the dough into 12 flat, large cookies, using the ProSeries Cake and Pastry Ring to cut out the cookies and keep the size uniform, if desired.
Sprinkle on the Selva Chocolate Chips.
Bake cookies at 350°F on a cookie sheet for 12 minutes, until the edges turn golden. Allow to cool completely.
While the cookies are baking, place the gallon of ice cream into the 3 quart baking dish. Spread into an even layer, about 2" thick, and place in the freezer until hardened.
Once frozen, use the Pastry Ring to cut out 6 slabs of ice cream by pushing the ring directly into the ice cream. *See recipe notes
Once cookies are cool, use a spatula to pull out the slabs of ice cream from the baking dish and sandwich ice cream between two cookies. Repeat for the other 5 sandwiches and place in the freezer.
One at a time (keeping the other sandwiches in the freezer to stay cold), roll the sandwiches in the Dark Chocolate Micro Drops. Tip: A spoon helps to get the chocolate chips in hard to reach places.
Place sandwich in freezer while assembling the rest of the ice cream sandwiches. Enjoy!
Recipe Note:
*Using the pastry ring to mold the cookie dough and the ice cream filling will help keep your ice cream sandwich size uniform. You also simply shape your cookies by hand and use an ice cream scoop for the ice cream filling, if you prefer.
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