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Ice Cream Cookie Sandwiches

Ice Cream and cookies are probably two of my favorite sweets.  Put them together and it’s a match made in heaven. I don’t know why it took me so long to make these delicious gluten-free Ice Cream Cookie Sandwiches.

Grocery shopping with my kids can sometimes be challenging.  They want a lot of things that are not on the list, so I feel like I am always saying “No”.

One particular day my son was drooling over some delicious-looking M&M Ice Cream Cookie Sandwiches.  Since they were not gluten-free, he didn’t even bother to ask if we could get them.

So, I asked him if would be up for trying to make our own at home.  He was all in! Pretty much any time I ask him to help me cook, he doesn’t hesitate if it involves dessert!

I have a couple of different Chocolate Chip Cookie recipes that I like to use, but today I wanted to try a recipe that I found on Pinterest.  I’m a huge Fixer Upper/Chip & Jo fan, so when I came across her Magnolia Table Chocolate Chip Cookies, I knew I had to give them a try.  They did not disappoint!

While I was mixing up the cookie ingredients, my helpers were chopping/eating the M&M’s.

First, I stirred together all of my dry ingredients in a medium size bowl:  flour, baking soda, and salt.  To make these gluten-free cookies, I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour .

Next, in a separate bowl, I combined brown sugar and softened, unsalted butter using my mixer for a couple of minutes. Make sure to scrape down the sides half way through.

READ:   White Chocolate Oreo Fudge

Now add in both of your eggs and combine.

Once mixed together, add in the vanilla.

To the mixing bowl, add your dry ingredients and mix for a couple of minutes on medium-low. Scrape down the sides of the bowl and mix again if needed.

Finally, add in the M&M’s and turn the mixer on low for one minute or until mixed well.

I used a cookie scoop to scoop out the dough so that they would be similar in size.  Resist the urge to smush them down.

After baking the cookies, let them sit on the cookie sheet  for five minutes.

Next, transfer the cookies to a cooling rack. Once completely cooled, place the cookies in a freezer bag and put them in the freezer for at least an hour so that they will be a little firm.

Take the ice cream out of the freezer about 10 minutes before you are ready to spread it on to the cookies.  I dipped the ice cream out into a bowl to speed up the softening process.  Once it started to soften, I stirred it around with a knife to make it spread easier.

Remove the cookies from the freezer when the ice cream is soft enough to spread on to the cookies.

Put a generous amount of ice cream on the bottom side of a cookie and top with another cookie.  Continue to do this with the rest of the cookies.

This recipe made 32 (2 inch) cookies, so 16 Ice Cream Cookie Sandwiches.

Place the Ice Cream Cookie Sandwiches back in the freezer bag and put them back in the freezer for at least 30 minutes.  This will help the ice cream harden up a little bit so you won’t have a melty mess.  It also works really well to freeze them overnight, but I’m right there with you if you can’t wait that long!

READ:   Garlic Herb Swirled Bread

They will keep in the freezer for up to three days.  Maybe longer, but not in our house!

Ice Cream Cookie Sandwiches

Prep Time 15 mins
Cook Time 11 mins
Total Time 26 mins

Ingredients
  

  • 2 1/2 cups Bob's Red Mill GF 1:1 Flour or regular all purpose flour
  • 1/2 tsp. sea salt
  • 1 heaping tsp. baking soda
  • 8 tbsp unsalted butter softened
  • 2 eggs large
  • 2 cups light brown sugar packed
  • 2 tsp. vanilla extract
  • 1 cup M&M's chopped
  • 1 1/2 quarts vanilla ice cream

Instructions
 

  • Stir together flour, baking soda, and salt in a bowl.
  • In a separate bowl, combine brown sugar and unsalted butter using a mixer for a couple of minutes. Scrape down the sides half way through
  • Add in both of the eggs and combine.
  • Add in vanilla.
  • To the mixing bowl, add your dry ingredients and mix for a couple of minutes. Scrape down the sides of the bowl.
  • Finally, add in the M&M's and turn the mixer on low for one minute or until mixed well.
  • Use a cookie scoop to scoop out the dough onto a greased cookie sheet. Do not mush them down.
  • Bake at 350 for 10-11 minutes or until lightly browned on top. Cool on the pan for 5 minutes and then transfer the cookies to a cooling rack until completely cooled.
  • Once completely cooled, place the cookies in a freezer bag and put them in the freezer for at least an hour so that they will be a little firm.
  • Take the ice cream out of the freezer about 10 minutes before you are ready to spread it on to the cookies so it can soften.
  • Remove the cookies from the freezer when the ice cream is soft enough to spread on to the cookies.
  • Put a generous amount of ice cream on the bottom side of a cookie and top with another cookie. Continue to do this with the rest of the cookies.
  • Place the Ice Cream Cookie Sandwiches back in the freezer bag and put them back in the freezer for at least 30 minutes. It also works well to freeze them overnight.

 

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