Frozen Treats
Ice Cream Sandwiches
Letting the ice cream soften at room temperature for 10 minutes before scooping is what makes it pliable enough to press between the cookies without cracking them, instead of forcing rock-hard scoops that split the cookies apart.
Ingredients
- 16 almond flour chocolate cookies (gluten-free, dairy-free)
- 3 cups no-churn vanilla ice cream (see recipe above), softened
Method
- 1
Remove the ice cream from the freezer and let it sit at room temperature for about 10 minutes, until soft enough to scoop easily but not melted — this softening window is what makes the ice cream pliable enough to press evenly between the cookies without cracking them; scooping straight from a hard freeze forces you to press so hard that the cookies split apart instead.
- 2
Lay half the cookies flat-side up on a tray.
- 3
Scoop a generous portion of softened ice cream onto each cookie.
- 4
Top with the remaining cookies, flat-side down, and gently press together until the ice cream reaches the edges.
- 5
Wrap each sandwich individually and freeze at least 2 hours until firm (plus 2h freeze).