Cookie Ice Cream Sandwich (GF, DF)
Y’all loved my new chocolate chip cookie recipe, especially on Instagram, so I wanted to spruce it up. While I stuck with a classic flavor combination, chocolate chip, you can mix and match your favorite flavors, toppings, cookies, etc. The only trick to having consistent and neat sandwiches is an ice cream scoop and a cookie cutter!
Dairy Free Ice Cream
And, for those of you with dietary restrictions (like me!), I wanted to give an easy to follow recipe for a classic treat, and prove that your desserts do not have to be boring. 🙂
This recipe does contain baked eggs (a top allergen) in my chocolate chip cookie. However, if you have your own chocolate chip cookie recipe that you like then use that instead. (Or check out my egg substitute page!)
And, without further ado, on to the recipe!
Cookie Ice Cream Sandwich
Contains Egg. Always pick specific ingredients that meet your own dietary requirements.
- My favorite chocolate chip cookie (GF, DF) – Recipe
- Ice Cream (I use So Delicious Dairy Free)
- Chocolate Chips (I used Enjoy Life Minis)
- Ice Cream Scoop
- Pan (with sides)
- Circle Cookie Cutter
- Bake your favorite chocolate chip cookie that meets your dietary requirements. You may use my favorite recipe, or your own. The key in this step is to use an ice cream scoop to ensure all your cookies are consistent in size. The cookies will need to cool before you build these sandwiches.
I made mine with chocolate chips and choco-no-nos.
- Scoop out the ice cream. Spread it in a pan. (You want the ice cream layer to be as thick as you want it in your cookie sandwich. Then, place the pan in the freezer (covered in Saran Wrap) until it hardens.
Scoop out the ice cream.
I’m ice cream crazy.
Smooth out the ice cream before placing it in the freezer, so it comes out evenly.
- While the ice cream is in the freezer, pick a circular cookie cutter that is almost the same size as the cookie, yet is NOT larger than the cookies.
Checking for size.
Check the top and bottom cookie!
- Once the ice cream has hardened, remove from the freezer. (This depends on how long it took you to spread it out in Step #2, but approximately an hour.) Then use the cookie cutter from Step #3, and place the ice cream circle on top of an upside down cookie.
Cut out a circle of ice cream.
Place on the cookie.
- Add another cookie on top.
You want the top and bottom cookies to be similar in size.
Now you have a sandwich.
- Place the mini chocolate chips (or any other toppings) on a plate. Roll the sandwich through the chips. You may need to place some on with your hands.
Dairy Free CHOCOLATE!!!
- Ta da!
Chocolate chips galore!
Tips and Tricks
- Store in freezer safe bags in the freezer!
All ready for the freezer!
This is a great way to save the sandwich if you don’t finish it all too.
That’s all folks! While I did a classic chocolate chip combination, you can mix these up with all sorts of flavors from peanut butter to peppermint. Just remember to use a cookie cutter and ice cream scoop to keep these nice and neat. Lastly, I’m bringing these to Fiesta Friday co-hosted by Jhuls @ The Not So Creative Cook and Elaine @ foodbod.- my favorite party in the blogosphere.
Happy cooking, and have a wonderful weekend!