Confession: I’m addicted to ice cream. I may not be running after the ice cream truck these days, but my almost daily summer ice cream-eating habit lives on. These paleo-friendly ice cream cookie sandwiches are easy to love—they’re packed with flavor, sugar crash not included! After weeks experimenting with different gluten-free flours, I decided to test a batch of cookies using blanched almond flour instead.
Turns out, the resulting texture is extremely pliable, which is just what you want when you’re biting into a frozen cookie ice cream sandwich! I like to make a double batch of ice cream sandwiches, then I freeze them in a resealable freezer bag for up to 1 month.
1 pint dairy-free vanilla ice cream, softened, such as NadaMoo
Preheat the oven to 350 degrees with racks in the middle and upper third. Line two baking sheets with parchment paper. Pulse the almond flour, baking powder, baking soda and salt in a food processor to blend. Add the shortening, honey, vanilla and molasses and pulse until a dough forms. Transfer to a large bowl and, using a wooden spoon, stir in the chopped chocolate. Break one third of the cookie dough into chunks and stir into the ice cream. Freeze until firm, about 4 hours.
Meanwhile, using a 1½-inch scoop or a rounded tablespoon, drop the remaining cookie dough
2 inches apart onto the baking sheets. Press down on the dough gently to flatten slightly. Bake until golden around the edges, about 8 minutes. Let cool for about 10 minutes. Using a spatula, transfer to a wire rack to cool.
Place the mini chocolate chips in a shallow bowl. Scoop about ¼ cup of the ice cream onto a cookie, flat side up, then sandwich with another cookie. Roll the sides in the chocolate chips to coat. Repeat with the remaining cookies and ice cream. Freeze on a baking sheet for at least 30 minutes before serving.