Description
These easy to make Mint Chip Ice Cream Sandwiches are a super delicious cookie sandwich filled with a creamy smooth mint chip ice cream.
Ingredients
Scale
- 1 cup Otto’s Cassava Flour
- 3/4 cup super-fine almond flour
- 1/2 cup dark cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. vanilla extract
- 2 eggs
- 3/4 cup sugar
- Forager Mint Chip Ice Cream ( for non-dairy we love Tillamook Mint Chip )
- 1/4 cup brown sugar
- 1 Stick ( softened ) Unsalted Earth Balance Butter or Unsalted Melt Butter Stick = 1/2 cup
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and lightly grease.
- In a large bowl mix together cassava flour, almond flour, cocoa powder, baking soda, baking powder, and sugar. Make sure to break up brown sugar clumps.
- Make a well in the center of the flour mixture and add vanilla extract and eggs. Blend until just combined – making sure to scrape down the sides of the bowl.
- Form dough into a disc, wrap in plastic wrap and refrigerate dough for 1 -1/2 hours ( not overnight ).
- Once chilled roll dough out in between two pieces of wax paper.
- Using cookie cutter cut the dough into shapes. Re-roll dough and continue cutting until all the dough is used up. ( Depending on the size of the cookie cutter this recipe should make between 4 to 8 ice cream sandwiches. )
- Place cookies on prepared baking sheets and bake for 9 minutes.
- Remove from oven and let cool.
- Once cooled place cookies in the freezer for 1 hour to firm up.
- Remove ice cream from freezer and let soften a bit. ( Make sure you don’t over soften it. You don’t want it to be runny. )
- Once ice cream is softened, remove cookies from freezer and top one cookie with a scoop of ice cream. Place another cookie over the top of the ice cream and gently press down to form a sandwich.
- Immediately place ice cream sandwiches in the freezer for 2 hours before serving.
- Enjoy!! 🙂
- Prep Time: 30
- Cook Time: 9
- Category: american
- Method: bake
- Cuisine: dessert