Gluten Free Ice Cream Sandwiches (Chocolate Cookies)
These gluten free chocolate cookie ice cream sandwiches are soft, chewy, and made without seed oils or artificial ingredients. A fun, nostalgic summer treat.
Ingredients
Cookie Shell
- 1 cup Gluten Free Flour one-to-one
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Butter Softened
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Maple Syrup
- 1/2 tsp Vanilla Extract
Filling
- 1 cup Whipping Cream
- 3/4 cup Sweetened Condensed Milk
- 2 tsp Vanilla Extract
Instructions
Filling
- Whip the cream until peaks form and then add in the sweetened condensed milk and vanilla.
- Mix until well combined. Pour into mold and freeze.
Cookie Shell
- Preheat oven to 375°F. Mix all ingredients together in one bowl and combine well.
- Place the bowl with the batter in the fridge for 20 minutes.
- Remove bowl from the fridge and dust your surface generously with cocoa powder, the dough will be very sticky.
- Form your dough into a ball with your hands and roll it to the desired thickness.
- Use the cookie cutter to cut out the sandwich shapes and place them on a cookie sheet with a silicone mat on top.
- Bake cookies for 8-10 minutes.
- Allow them to rest for 5 minutes before moving them to a cooling rack. They will be softer and can break when fresh out of the oven.
- Fill the cookies with the filling from the freezer and enjoy (or keep in the freezer in an airtight container) for up a few weeks - if they last that long.