Gluten Free Cookie Ice Cream Sandwich

Preheat the oven to 350 degrees Fahrenheit.
Add the softened butter and both the brown and white sugar to a large mixing bowl or bowl of a stand mixer and beat together for about 30-60 seconds.
Beat in the remaining wet ingredients until well combined.
Add in the flour, baking soda and salt and beat on low speed until combined. Be sure you spoon and level the flour, don’t scoop from the bag!
Fold in the chocolate chips.
Use a medium cookie scoop (about 1 1/2 to 2 tablespoons) to roll into balls and add to a baking sheet lined with parchment paper, leaving enough space in between each cookie to spread. I split mine among 2 baking sheets.
Bake for 11-14 minutes. With my oven I like 12 minutes for slightly crispy outsides and soft insides. Since we will be freezing these, you want them softer when they first come out of the oven so they aren't rock hard from the freezer.
As soon as they come out of the oven, I use a large round cookie cutter to scoot around the edges so the cookies are perfectly round and this will make sandwiching easier.
Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling. Once cool, take one cookie and add about 1/4 cup of ice cream on to the bottom of the cookie. Use a second cookie to sandwich on top, then roll the edges in chocolate chips if desired. Wrap in plastic wrap and place in the freezer. Don't let it sit out while you complete the rest, it's important to freeze each as you go! Repeat with all cookies.
Let set in the fridge for at least 3 hours, ideally overnight if you can. Enjoy!

Gluten Free Cookie Ice Cream Sandwich

Ingredients

Wet

Dry

Other

Instructions

Notes

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