Chocolate Chip Ice Cream Sandwiches, GF

By MaryEllen

The absolutely easiest way to make these awesome cookies is to use my famous gfJules™ Original Cookie Mix. Follow the quick directions, make the cookies to the size you like for your sandwiches, let them cool and you’re ready to add the ice cream for the finishing touch! If you prefer to start from scratch, I’ve also given you the hands-down best homemade cookie recipe ever. That’s right — ever.

Ingredients

• Ingredients
• 1 1 1 box gfJules™ Original Cookie Mix
• OR
• 1 1 1 cup firmly packed light brown sugar
• 1/2 1/2 1/2 cup granulated cane sugar
• 3/4 3/4 3/4 tsp. sea salt
• 2 2 2 tsp. pure vanilla extract
• 1 1 1 tsp. baking soda
• 1/2 1/2 1/2 tsp. baking powder
• 2 1/4 2 1/4 1/4 cups gfJules™ All-Purpose Gluten Free Flour
• PLUS
• 8 8 8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
• 8 8 8 Tbs. (1/2 cup) palm or vegetable shortening or coconut oil, room temp.
• 2 2 2 1/2 eggs (or egg replacer – either reconstituted Ener-G® brand + 2 extra Tbs. water or 1/2 cup applesauce)
• PLUS
• 12 12 12 oz. semi-sweet chocolate chips (or dairy-free chocolate chips like Enjoy Life Foods®), peanut butter chips or a mixture thereof
• 1 1/2 1 1/2 1/2 cups chopped pecans (optional)
• Ice cream of choice

Details

Adapted from gfjules.com

Preparation

Step 1

Preheat oven to 350° F (static) or 325° F (convection).

Follow directions on the gfJules™ Cookie Mix, or if mixing from scratch, bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes.

Mix in the vanilla extract and eggs (or substitute) until combined. In another bowl, whisk together dry ingredients.

Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.

Drop by large tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Flatten gently with the back of a spoon. Bake for 8-9 minutes, or until the tops are lightly browned, but the middles look a little uncooked. Do not overcook them, or they will crack when made into sandwiches.

To make bite-sized sandwiches, spoon out teaspoon-sized portions and roll into a ball between your palms; flatten slightly and bake only 5-6 minutes. In order to make sandwiches, you want the cookies soft and bendy, not crunchy.

Let them stand 5 minutes before removing them to cooling racks.

When the cookies are totally cooled, gently lift one cookie and place a scoop of your favorite ice cream on top. Spread the ice cream to cover the entire cookie. Place another cookie on top, gently press together between your palms to form the sandwich, then wrap tightly in plastic wrap.

Press more chocolate chips or sprinkles around the sides, if you like. Place in the freezer for at least 30 minutes, or until fully frozen.

Yield 25 sandwiches, depending on size.