Dude, not much else to say other than these Homemade Ice Cream Sandwiches are awesome. Instead of the traditional chocolate chip cookies, I used almond flour and mini chocolate chips just to change things up, cause I’m cool like that :-). If anything make the cookies or just buy the ice cream and eat it! Can’t go wrong with either.
What the heck would cookies be with out a huge cold glass of milk?!
I wrapped the cookies in parchment and made them stay put with a little butchers twine so your fingers don’t get all messy.
Be sure to also check out this ice cream taco recipe!
Homemade Ice Cream Sandwiches
- 4 cups of almond flour
- ¾ cups of softened unsalted butter
- 1/3 cup of sugar
- 1/3 cup of packed light brown sugar
- 2 eggs
- 1/4 cup of canola oil
- pinch of Kosher salt
- 1 teaspoon of vanilla extract
- ¾ teaspoon of baking soda
- 1 cup of mini chocolate chips
- ½ cup chopped pecans
- 4 pints of assorted Haagan Daaz ice cream
Preheat oven to 350°
In a standing mixer, whip the butter and sugars until light and fluffy.
Next, add in the eggs one at time until mixed and then add the canola oil, salt, vanilla and baking soda until combined. Stop and scrape the bowl before proceeding.
Add in the almond flour until combined and then using a spatula fold in the chocolate chips and pecans.
Divide the batter into 16 large dollops and place them on a sheet pan lined with parchment paper and bake them for 15 to 18 minutes or until the edges begin to turn brown.
Let completely cool.
Next, turn ½ of the cookies over and place 1 cup of ice cream on each of the cookie and using the other cookies, press down on top to form a sandwich. Freeze the cookies completely before serving.